Effects of a 1-year dietary intervention with n-3 polyunsaturated fatty acid-enriched olive oil on non-alcoholic fatty liver disease patients: a preliminary study
Sofi F, Giangrandi I, Cesari F, Corsani I, Abbate R, Gensini GF, Casini A
International journal of food sciences and nutrition · 91 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
- 2010-05-13 · Int J Food Sci Nutr · vol. 61 · número 8 · págs. 792–802
- Editorial
- Taylor & Francis
- Citado
- 122 citas · más que el 95% de estudios similares · 4.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 17 trabajos
- Acceso
- De pago
- Áreas de investigación
- Liver Disease Diagnosis and Treatment · Fatty Acid Research and Health · Edible Oils Quality and Analysis
- Palabras clave
- Polyunsaturated fatty acid, Medicine, Adiponectin, Fatty liver, Internal medicine, Fatty acid, Gastroenterology, Food science, Disease, Biology, Biochemistry, Obesity, Insulin resistance
- MeSH
- liver, humans, fatty liver, enzymes, dietary fats, fatty acids, omega-3, triglycerides, plant oils, pilot projects, food, fortified, adult, aged, middle aged, female, male, adiponectin, olive oil
7 autores
- Francesco Sofi🇮🇹 · autor de correspondenciaAzienda Ospedaliero-Universitaria Careggi; University of Florence
- Ilaria Giangrandi🇮🇹Azienda Ospedaliero-Universitaria Careggi; University of Florence
- Francesca Cesari🇮🇹University of Florence
- Ilaria Corsani🇮🇹Azienda Ospedaliero-Universitaria Careggi; University of Florence
- Rosanna Abbate🇮🇹University of Florence
- Gian Franco Gensini🇮🇹Don Carlo Gnocchi Foundation
- Alessandro Casini🇮🇹Azienda Ospedaliero-Universitaria Careggi; University of Florence
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and aims
Non-alcoholic fatty liver disease (NAFLD) is a worldwide diffuse condition due to alimentary, environment and genetic factors. The aim of our preliminary study was to evaluate the effectiveness of long-term consumption of food enriched with n-3 polyunsaturated fatty acids (PUFA) in patients with NAFLD.
Methods
Eleven patients were enrolled; six (four males, two females) were planned for oral administration of 6.5 ml olive oil enriched with n-3 PUFA for 12 months, while five (four males, one female) were used as controls.
Results
Consumption of olive oil enriched with n-3 PUFA demonstrated a significant improvement of liver echo-texture and of the Doppler Perfusion Index after 12 months (after: 0.19 ± 0.02 vs. pre: 0.15 ± 0.03; P < 0.05), whereas no significant changes were seen at the end of follow-up in controls. Moreover, patients who consumed the olive oil enriched with n-3 PUFA showed a significant amelioration of liver enzymes, and of triglycerides (post: 132.8 ± 63.7 vs. pre: 164.5 ± 85.5 mg/dl; P = 0.04) in a general linear model adjusted for age and gender. Interestingly, patients reported to have a significant increase of adiponectin levels (post: 1,487.9 ± 96.7 vs. pre: 1,143 ± 24.8 μg/ml; P = 0.04).
Conclusion
The results of this preliminary study showed that long-term consumption of olive oil enriched with n-3 PUFA in patients with NAFLD is able to decrease circulating liver enzymes and triglycerides, with a significant improvement of adiponectin levels.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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