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

摘要

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". Extravirgin 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.