Extra Virgin Olive Oil Supplementation in Pregnancies With Increased Cholesterol Levels

Launched by UNIVERSIDAD DE LOS ANDES, CHILE · Aug 22, 2024

Keywords

ClinConnect Summary

This clinical trial is studying whether taking extra virgin olive oil (EVOO) during pregnancy can help improve cholesterol levels and blood vessel health in pregnant women who have high cholesterol. Specifically, the researchers want to find out if adding 36 mL of EVOO to the daily diet for 12 weeks can benefit both the mothers and their newborns. They will compare the results of women who consume EVOO with those who follow a regular diet without any added supplements.

To participate in this study, women need to be between 26 and 28 weeks pregnant with a single baby and no serious pregnancy complications. Throughout the trial, participants will have regular check-ups, and a nutrition specialist will monitor their EVOO intake. At the end of the pregnancy, blood samples will be collected from the mother and the baby to analyze the effects of the EVOO supplementation. This trial is not yet recruiting participants, but it aims to provide valuable insights into how EVOO might support healthier pregnancies in women with high cholesterol.

Gender

FEMALE

Eligibility criteria

• Inclusion Criteria:
• • Pregnant women at 26-28 weeks of gestation
• • Singleton pregnancies
• • Pregnancies without fetal malformations
• Exclusion Criteria:
• • Pregnant women with pre-gestational and/or gestational diabetes mellitus
• • Pregnant women with obesity before or during pregnancy
• • Pregnant women with pre-eclampsia,
• • Pregnant women with pregnancy hypertensive syndrome
• • Pregnant women with fetal growth retardation