Olive Oil Reduces Cardiovascular Risk Markers in Fibromyalgia Patients

Regular use of olive oil in fibromyalgia patients can greatly reduce their cardiovascular risk.

Apr. 13, 2020
By Paolo DeAndreis

The reg­u­lar use of olive oil has been found to reduce car­dio­vas­cu­lar risk fac­tors for female suf­fer­ers of fibromyal­gia, accord­ing to a new study.

The ben­e­fi­cial prop­er­ties of olive oil in women with fibromyal­gia may be related to its fatty acid com­po­si­tion.- Francisco Molina, researcher, University of Jaén

While olive oil is a well-known rem­edy for many health con­di­tions, new research pub­lished in the open-access jour­nal Nutrients went a step fur­ther in iden­ti­fy­ing the ben­e­fits for fibromyal­gia female patients, who cur­rently have a 30 per­cent higher risk of mor­tal­ity.

Our results have shown that con­sump­tion of olive oil may have anti-throm­botic and anti-inflam­ma­tory prop­er­ties in women with fibromyal­gia, thus improv­ing a num­ber of car­dio­vas­cu­lar risk mark­ers,” Francisco Molina, a researcher at the University of Jaén and one of the authors of the study, told Olive Oil Times.

See Also: Olive Oil Health News

In a pre­vi­ous study, the same research team found that fibromyal­gia female patients often show altered lev­els of sev­eral throm­bo­sis-related para­me­ters when com­pared to healthy women. Those para­me­ters, accord­ing to the new research, can be returned to the same lev­els found in healthy women through the reg­u­lar con­sump­tion of olive oil.

In this study, we focused on exam­in­ing whether the diet and specif­i­cally olive oil, could mod­u­late para­me­ters related to a higher risk,” noted Molina.

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The study was con­ducted using both extra vir­gin olive oil (EVOO) and refined olive oil (ROO). EVOO is col­lected by crush­ing olives, while ROO is extracted using chem­i­cal processes. The oils have some dif­fer­ences, but both retain monoun­sat­u­rated fatty acids.

The ben­e­fi­cial prop­er­ties of olive oil in women with fibromyal­gia may be related to its fatty acid com­po­si­tion,” Molina said. For the first time, the results of our study have revealed that con­sump­tion of both EVOO and ROO may improve a num­ber of car­dio­vas­cu­lar risk mark­ers in patients with fibromyal­gia, evi­denc­ing the anti-throm­botic and anti-inflam­ma­tory prop­er­ties of olive oil.”

He said that improve­ment was seen in the inflam­ma­tory marker of ery­thro­cyte sed­i­men­ta­tion rate val­ues, among study par­tic­i­pants who used EVOO as well as those who used ROO. The research also found that EVOO con­sump­tion improved the red blood cell count, while ROO intake improved mean platelet vol­ume, platelet dis­tri­b­u­tion width, fib­rino­gen lev­els and the inflam­ma­tory marker neu­trophil-to-lym­pho­cyte ratio.

We found that con­sump­tion of EVOO sig­nif­i­cantly improved both func­tional capac­ity in activ­i­ties of daily liv­ing and health-related psy­cho­log­i­cal sta­tus in women with fibromyal­gia. The level of mus­cu­loskele­tal pain was also improved, but in a non-sta­tis­ti­cally sig­nif­i­cant way. Therefore, all these data show olive oil as one of the dietary fats with more health-related ben­e­fits,” Molina said

The research team also included Alma Rus, Maria Encarnación Aguilar-Ferrándiz and Ramón Carmona from the University of Granada, and Maria Luisa del Moral and Maria Josefa Martínez-Ramírez from the University of Jaén.

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