Supplementation of fish oil and olive oil in patients with rheumatoid arthritis
Berbert AA, Kondo CR, Almendra CL, Matsuo T, Dichi I
Nutrition (Burbank, Los Angeles County, Calif.) · 144 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2005-02-01 · Nutrition · vol. 21 · número 2 · págs. 131–136
- Editorial
- Elsevier BV
- Citado
- 289 citas · más que el 97% de estudios similares · 6.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 34 trabajos
- Acceso
- De pago
- Áreas de investigación
- Rheumatoid Arthritis Research and Therapies · Fatty Acid Research and Health · Natural Compounds in Disease Treatment
- Palabras clave
- rheumatoid arthritis, fish oil supplementation, olive oil, omega-3 fatty acids, disease activity, joint pain, morning stiffness, grip strength, activities of daily living, rheumatoid factor, patient global assessment
- MeSH
- humans, rheumatic fever, arthralgia, dietary fats, unsaturated, fatty acids, omega-3, fish oils, plant oils, rheumatoid factor, hand strength, treatment outcome, activities of daily living, severity of illness index, dietary supplements, adult, aged, middle aged, female, male, olive oil
5 autores
- Alair Alfredo Berbert🇧🇷Universidade Estadual de Londrina
- Cacilda Rosa Mitiko Kondo🇧🇷Universidade Estadual de Londrina
- Cecília Lisete Almendra🇧🇷Universidade Estadual de Londrina
- Tiemi Matsuo🇧🇷Universidade Estadual de Londrina
- Isaías Dichi🇧🇷 · autor de correspondenciaUniversidade Estadual de Londrina
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
This study evaluated whether supplementation with olive oil could improve clinical and laboratory parameters of disease activity in patients who had rheumatoid arthritis and were using fish oil supplements.
Methods
Forty-three patients (34 female, 9 male; mean age = 49 +/- 19y) were investigated in a parallel randomized design. Patients were assigned to one of three groups. In addition to their usual medication, the first group (G1) received placebo (soy oil), the second group (G2) received fish oil omega-3 fatty acids (3 g/d), and the third group (G3) received fish oil omega-3 fatty acids (3 g/d) and 9.6 mL of olive oil. Disease activity was measured by clinical and laboratory indicators at the beginning of the study and after 12 and 24 wk. Patients' satisfaction in activities of daily living was also measured.
Results
There was a statistically significant improvement (P < 0.05) in G2 and G3 in relation to G1 with respect to joint pain intensity, right and left handgrip strength after 12 and 24 wk, duration of morning stiffness, onset of fatigue, Ritchie's articular index for pain joints after 24 wk, ability to bend down to pick up clothing from the floor, and getting in and out of a car after 24 wk. G3, but not G2, in relation to G1 showed additional improvements with respect to duration of morning stiffness after 12 wk, patient global assessment after 12 and 24 wk, ability to turn faucets on and off after 24 wk, and rheumatoid factor after 24 wk. In addition, G3 showed a significant improvement in patient global assessment in relation to G2 after 12 wk.
Conclusions
Ingestion of fish oil omega-3 fatty acids relieved several clinical parameters used in the present study. However, patients showed a more precocious and accentuated improvement when fish oil supplements were used in combination with olive oil.
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