Mehrnaz Morvaridi1, Sima Jafarirad2,3, Seyed Saeed Seyedian4, Pezhman Alavinejad4, Bahman Cheraghian5. 1. Diabetes Research Center, Health Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. 2. Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. sjafarirad@gmail.com. 3. Department of Nutrition, School of Para-medicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. sjafarirad@gmail.com. 4. Alimentary Tract Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. 5. Department of Epidemiology and Biostatistics, School of Public Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Abstract
BACKGROUND/ OBJECTIVES: Ulcerative colitis (UC) is an immune-mediated disease that causes inflammation in the gastrointestinal tract. Diet has an important role in the treatment of UC. This study aimed to compare the effects of extra virgin olive oil (EVOO), as a functional food, with canola oil in the treatment of UC. SUBJECTS/ METHODS:Forty patients were participating in this crossover clinical trial. Thirty two patients completed two intervention rounds. Blood samples were taken before and after 20 days intervention. Disease activity score and gastrointestinal symptoms were evaluated using the Mayo score and gastrointestinal symptom rating scale (GSRS) respectively. RESULTS:Erythrocyte sedimentation rate (p = 0.03) and high-sensitivity C-reactive protein (p < 0.001) were decreased significantly after EVOO consumption. Bloating, constipation, fecal urgency, incomplete defecation, and final GSRS were reduced significantly after EVOO consumption (p < 0.05). CONCLUSIONS: Intake of EVOO decreased the inflammatory markers and improved gastrointestinal symptoms in UC patients. It seems this functional food can be beneficial in the treatment of UC as a complementary medicine.
RCT Entities:
BACKGROUND/ OBJECTIVES:Ulcerative colitis (UC) is an immune-mediated disease that causes inflammation in the gastrointestinal tract. Diet has an important role in the treatment of UC. This study aimed to compare the effects of extra virgin olive oil (EVOO), as a functional food, with canola oil in the treatment of UC. SUBJECTS/ METHODS: Forty patients were participating in this crossover clinical trial. Thirty two patients completed two intervention rounds. Blood samples were taken before and after 20 days intervention. Disease activity score and gastrointestinal symptoms were evaluated using the Mayo score and gastrointestinal symptom rating scale (GSRS) respectively. RESULTS: Erythrocyte sedimentation rate (p = 0.03) and high-sensitivity C-reactive protein (p < 0.001) were decreased significantly after EVOO consumption. Bloating, constipation, fecal urgency, incomplete defecation, and final GSRS were reduced significantly after EVOO consumption (p < 0.05). CONCLUSIONS: Intake of EVOO decreased the inflammatory markers and improved gastrointestinal symptoms in UCpatients. It seems this functional food can be beneficial in the treatment of UC as a complementary medicine.
Authors: Natalie A Molodecky; Ing Shian Soon; Doreen M Rabi; William A Ghali; Mollie Ferris; Greg Chernoff; Eric I Benchimol; Remo Panaccione; Subrata Ghosh; Herman W Barkema; Gilaad G Kaplan Journal: Gastroenterology Date: 2011-10-14 Impact factor: 22.682
Authors: Michael Kruse; Christian von Loeffelholz; Daniela Hoffmann; Antje Pohlmann; Anne-Cathrin Seltmann; Martin Osterhoff; Silke Hornemann; Olga Pivovarova; Sascha Rohn; Gerhard Jahreis; Andreas F H Pfeiffer Journal: Mol Nutr Food Res Date: 2014-12-22 Impact factor: 5.914
Authors: Lin Lin; Hanja Allemekinders; Angela Dansby; Lisa Campbell; Shaunda Durance-Tod; Alvin Berger; Peter J H Jones Journal: Nutr Rev Date: 2013-05-02 Impact factor: 7.110