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

Francesco Sofi, Ilaria Giangrandi, Francesca Cesari, Ilaria Corsani, Rosanna Abbate, Gian Franco Gensini, Alessandro Casini

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)792-802
Number of pages11
JournalInternational Journal of Food Sciences and Nutrition
Volume61
Issue number8
DOIs
Publication statusPublished - Dec 2010

Keywords

  • Diet
  • Non-alcoholic fatty liver disease
  • Olive oil
  • Omega-3 fatty acids
  • Steatosis

ASJC Scopus subject areas

  • Food Science

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