Effect of an extra-virgin olive oil enriched with probiotics or antioxidants on functional dyspepsia: a pilot study

G. Ianiro, M. Pizzoferrato, F. Franceschi, A. Tarullo, T. Luisi, G. Gasbarrini

Department of Internal Medicine and Gastroenterology, School of Medicine, Catholic University of the Sacred Heart, Rome, Italy. studiogasbarrini@gasbarrini.it

 

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• Gastroenterology

BACKGROUND: While antioxidants and probiotics have been proposed for the treatment of functional dyspepsia, current data are still heterogeneous and studies are poorly designed. Extra-virgin olive oil, a common ingredient of Mediterranean diet, has shown antioxidant properties.

AIMS: To evaluate the effect of extra-virgin olive oil enriched with antioxidants or probiotics on functional dyspepsia.

PATIENTS AND METHODS: This study has been designed as a “proof of concept”. Extra-virgin olive oil enriched with antioxidants or probiotics was blindly added to the common diet of 8 subjects with functional dyspepsia for 7 days. Dyspeptic symptoms were then evaluated in all patients.

RESULTS AND CONCLUSIONS: A significant improvement of dyspeptic symptoms was observed in subjects receiving the antioxidant or probiotic enriched oil diet, with a greater effect observed for the latter. Larger studies are now needed to confirm these data.

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