BACKGROUND/OBJECTIVES Ulcerative colitis (UC) is an immune-mediated disease that causes inflammation in the gastrointestinal tract. Diet has an important role in the treatment of UC. This study aimed to compare the effects of extra virgin olive oil (EVOO), as a functional food, with canola oil in the treatment of UC. SUBJECTS/METHODS Forty patients were participating in this crossover clinical trial. Thirty two patients completed two intervention rounds. Blood samples were taken before and after 20 days intervention. Disease activity score and gastrointestinal symptoms were evaluated using the Mayo score and gastrointestinal symptom rating scale (GSRS) respectively. RESULTS Erythrocyte sedimentation rate (p = 0.03) and high-sensitivity C-reactive protein (p < 0.001) were decreased significantly after EVOO consumption. Bloating, constipation, fecal urgency, incomplete defecation, and final GSRS were reduced significantly after EVOO consumption (p < 0.05). CONCLUSIONS Intake of EVOO decreased the inflammatory markers and improved gastrointestinal symptoms in UC patients. It seems this functional food can be beneficial in the treatment of UC as a complementary medicine.

中文翻译：

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初榨橄榄油和低芥酸菜子油对溃疡性结肠炎患者的炎症标志物和胃肠道症状的影响。

背景/目的溃疡性结肠炎（UC）是一种免疫介导的疾病，其引起胃肠道炎症。饮食在UC的治疗中具有重要作用。这项研究旨在比较作为功能食品的特级初榨橄榄油（EVOO）与低芥酸菜籽油在UC治疗中的作用。受试者/方法40名患者参加了这项交叉临床试验。三十二名患者完成了两轮干预。干预前后20天采集血样。分别使用Mayo评分和胃肠道症状评定量表（GSRS）评估疾病活动评分和胃肠道症状。结果EVOO摄入后，红细胞沉降率（p = 0.03）和高敏感性C反应蛋白（p <0.001）显着降低。腹胀，便秘，EVOO摄入后，粪便紧迫感，排便不完全和最终GSRS显着降低（p <0.05）。结论EVOO的摄入可降低UC患者的炎症标志物并改善胃肠道症状。这种功能性食品似乎可以作为补充药物治疗UC。