Rus, AlmaMolina, FranciscoMartínez-Ramírez, María JosefaAguilar-Ferrándiz, María EncarnaciónCarmona, RamónDel Moral, María Luisa2023-02-082023-02-082020-03-27http://hdl.handle.net/10668/15305We 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 penAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/cortisolerythrocyte sedimentation ratefibrinogenfibromyalgiaolive oilplatelet distribution widthBlood SedimentationCardiovascular DiseasesCytokinesDouble-Blind MethodFemaleFibrinogenFibromyalgiaHeart Disease Risk FactorsHumansHydrocortisoneLipidsMiddle AgedOlive Oilresearch article32230754open access10.3390/nu120409182072-6643PMC7231107https://www.mdpi.com/2072-6643/12/4/918/pdf?version=1585303844https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231107/pdf