Publication:
Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia.

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dc.contributor.authorRus, Alma
dc.contributor.authorMolina, Francisco
dc.contributor.authorMartínez-Ramírez, María Josefa
dc.contributor.authorAguilar-Ferrándiz, María Encarnación
dc.contributor.authorCarmona, Ramón
dc.contributor.authorDel Moral, María Luisa
dc.date.accessioned2023-02-08T14:44:27Z
dc.date.available2023-02-08T14:44:27Z
dc.date.issued2020-03-27
dc.description.abstractWe have recently reported that patients with fibromyalgia (FM) may be at increased risk for cardiovascular disease. Olive oil reportedly has cardioprotective effects. We examined the influence of olive oil consumption on cardiovascular risk factors in FM. This preliminary study was performed on blood samples of women with FM who consumed 50 mL of organic olive oil daily for 3 weeks. Patients were randomized into two groups: 15 women ingested extra virgin olive oil (EVOO) and 15 refined olive oil (ROO). Cardiovascular risk markers were measured at baseline (pre measure) and after consumption of olive oil (post measure). Red blood cell count and erythrocyte sedimentation rate (ESR; both p
dc.identifier.doi10.3390/nu12040918
dc.identifier.essn2072-6643
dc.identifier.pmcPMC7231107
dc.identifier.pmid32230754
dc.identifier.pubmedURLhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231107/pdf
dc.identifier.unpaywallURLhttps://www.mdpi.com/2072-6643/12/4/918/pdf?version=1585303844
dc.identifier.urihttp://hdl.handle.net/10668/15305
dc.issue.number4
dc.journal.titleNutrients
dc.journal.titleabbreviationNutrients
dc.language.isoen
dc.organizationIBS
dc.pubmedtypeJournal Article
dc.pubmedtypeRandomized Controlled Trial
dc.rightsAttribution 4.0 International
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectcortisol
dc.subjecterythrocyte sedimentation rate
dc.subjectfibrinogen
dc.subjectfibromyalgia
dc.subjectolive oil
dc.subjectplatelet distribution width
dc.subject.meshBlood Sedimentation
dc.subject.meshCardiovascular Diseases
dc.subject.meshCytokines
dc.subject.meshDouble-Blind Method
dc.subject.meshFemale
dc.subject.meshFibrinogen
dc.subject.meshFibromyalgia
dc.subject.meshHeart Disease Risk Factors
dc.subject.meshHumans
dc.subject.meshHydrocortisone
dc.subject.meshLipids
dc.subject.meshMiddle Aged
dc.subject.meshOlive Oil
dc.titleEffects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia.
dc.typeresearch article
dc.type.hasVersionVoR
dc.volume.number12
dspace.entity.typePublication

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