The effects of extra virgin olive oil and canola oil on inflammatory markers and gastrointestinal symptoms in patients with ulcerative colitis

• Published in: European journal of clinical nutrition Vol. 74; no. 6; pp. 891 - 899
• Main Authors: Morvaridi, Mehrnaz, Jafarirad, Sima, Seyedian, Seyed Saeed, Alavinejad, Pezhman, Cheraghian, Bahman
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.06.2020; Nature Publishing Group
• Subjects: 692/308/2779; 692/699/1503/257; Adult; Alternative medicine; Analysis; Biomarkers - blood; C-reactive protein; Canola oil; Care and treatment; Clinical Nutrition; Colitis, Ulcerative - blood; Colitis, Ulcerative - diet therapy; Colitis, Ulcerative - pathology; Colitis, Ulcerative - physiopathology; Complementary Therapies; Constipation; Cross-Over Studies; Defecation; Diagnosis; Epidemiology; Erythrocyte sedimentation rate; Erythrocytes; Female; Food cans; Functional Food; Functional foods; Functional foods & nutraceuticals; Gastrointestinal symptoms; Gastrointestinal system; Gastrointestinal tract; Health services; Humans; Inflammation; Inflammatory bowel disease; Inflammatory bowel diseases; Internal Medicine; Male; Markers; Medicine; Medicine & Public Health; Metabolic Diseases; Olive oil; Olive Oil - pharmacology; Olive Oil - therapeutic use; Patients; Public Health; Rapeseed Oil - pharmacology; Rapeseed Oil - therapeutic use; Ulcerative colitis; Iran
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/s41430-019-0549-z

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.