Anti-inflammatory effect of virgin olive oil in stable coronary disease patients: A randomized, crossover, controlled trial

M. Fitó, M. Cladellas, R. de la Torre, J. Martí, D. Muñoz, H. Schröder, M. Alcántara, M. Pujadas-Bastardes, J. Marrugat, M. C. Ló-Sabater, J. Bruguera, M. I. Covas

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127 Citations (Scopus)

Abstract

Objectives: To assess the effect of two similar olive oils, but with differences in their phenolic compounds (powerful antioxidant compounds), on inflammatory markers in stable coronary heart disease patients. Design: Placebo-controlled, crossover, randomized trial. Setting: Cardiology Department of Hospital del Mar and Institut Municipal d'Investigació Mèdica (Barcelona). Subjects: Twenty-eight stable coronary heart disease patients. Interventions: A raw daily dose of 50 ml of virgin and refined olive oil (ROO) was sequentially administered over two periods of 3-weeks, preceded by 2-week washout periods in which ROO was used. Results: Interleukin-6 (P < 0.002) and C-reactive protein (P = 0.024) decreased after virgin olive oil intervention. No changes were observed in soluble intercellular and vascular adhesion molecules, glucose and lipid profile. Conclusions: Consumption of virgin olive oil, could provide beneficial effects in stable coronary heart disease patients as an additional intervention to the pharmacological treatment.
Original languageEnglish
Pages (from-to)570-574
JournalEuropean Journal of Clinical Nutrition
Volume62
DOIs
Publication statusPublished - 12 Aug 2008

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