An Interventional Pilot Study on the Effect of Extra Virgin Olive Oil on Women with Preeclampsia Risk

Launched by YANIV OVADIA · Dec 29, 2024

Keywords

ClinConnect Summary

This clinical trial is studying whether Extra Virgin Olive Oil from early harvested olives can help reduce the risk of preeclampsia (PE) in pregnant women who are at high risk for this condition. Preeclampsia is a serious pregnancy complication that can affect both the mother and baby. The researchers believe that the antioxidants in this specific type of olive oil might improve blood vessel health and lower the chances of developing PE and gestational diabetes. The study will involve 156 women aged 18 to 45 who have risk factors for PE, such as a history of the condition, obesity, or diabetes, and are between 8 to 16 weeks pregnant.

Participants will be randomly assigned to one of two groups: one group will take a daily dose of Extra Virgin Olive Oil along with general dietary advice for four weeks, while the other group will only follow the dietary advice. Throughout the study, the women will be monitored for changes in health markers related to preeclampsia and gestational diabetes, and their adherence to a healthy diet will be tracked. This trial aims to better understand if this dietary change can help improve pregnancy outcomes for women at higher risk of complications.

Gender

FEMALE

Eligibility criteria

• Inclusion Criteria:
• • Pregnant women with clinical risk factors for PE \[previous PE, primigravida, chronic hypertension, chronic renal disease, autoimmune disease (systemic lupus erythematosus, antiphospholipid antibody syndrome), overweight (BMI\>30), obesity (BMI\>35), morbid obesity (BMI\>40), presentational diabetes (type 1 or type 2), multiple pregnancy\].
• • gestational ages of 8 to 16 weeks attending Barzilai University Medical Center at Ashkelon (BUMCA).
• Exclusion Criteria:
• • • Refusing enrollment or participation.