Attenuation of Postprandial Inflammatory Processes in Alzheimer's Disease Patients by Consumption of Pomace Oil

Summary

This research project is based on previous studies suggesting that certain components of olive pomace oil can reduce inflammation in the brain associated with neurodegenerative diseases like Alzheimer\'s. The current hypothesis proposes that particles carrying dietary fats can trigger inflammation, but if they contain bioactive compounds from olive pomace oil, this inflammatory activity will be reduced.

The study aims to recruit 40 adult volunteers, both men and women, diagnosed with early-stage Alzheimer\'s. Participants will be divided into two groups based on their blood triglyceride levels. Additionally, 40 healthy individuals with similar ages will be recruited and divided into two groups based on their triglyceride levels.

Recruitment will take place at the Neurology Department of Virgen de Valme University Hospital in Dos Hermanas, Sevilla. Participants must have a mild stage of Alzheimer\'s, allowing intervention through diet for prevention or slowing down disease progression. Inclusion criteria include good visual and auditory capabilities, disease monitoring by healthcare professionals, and voluntary written consent approved by the hospital\'s ethics committee.

Exclusion criteria involve current medical conditions, medication use (except contraceptives), pregnancy or lactation, systemic diseases, cardiovascular events in the last two years, uncontrolled hypertension in the last six months, cancer in the last five years, recent participation in clinical trials, physical or intellectual limitations, and any connection with the study staff.

Participation is voluntary, and participants can withdraw at any time without consequences. The study could benefit Alzheimer\'s patients by reducing brain inflammation and oxidative stress. For healthcare institutions, it may improve care quality and contribute to prevention and treatment policies. Scientifically, it could provide insights into the effects of compounds on Alzheimer\'s patients, potentially leading to new treatment strategies. Olive pomace oil producers may benefit from supporting the oil\'s marketing and usage with health-related information. Overall, the project aims to impact society positively by enhancing disease prevention and treatment.

Regarding risks, the study involves minimal blood extraction, posing no significant threat. Participants may experience slight discomfort due to the catheter during the six-hour study period. Follow-up contact may be necessary, but participants have the right to refuse.

The study will take place at Virgen de Valme University Hospital (Seville), ensuring immediate attention in case of unexpected issues. A qualified nurse, supervised by a doctor, will conduct the procedures. The study is covered by liability insurance to compensate for any health-related issues or injuries during participation.

Two postprandial experiments will be conducted, administering olive pomace oil in one and high-oleic sunflower oil in the other. Blood extractions will occur before and hourly for six hours after participants consume a meal containing the respective oils, accompanied by bread and milk. The food poses no health risks. The blood extraction process involves a simple puncture with inherent risks of any standard blood withdrawal procedure.

The participant has the right to clarify any doubts he/she may have at any time and to request more detailed information about the research. To do so, the participant can contact the researchers, whose contact details are at the beginning of this document.

If the participant considers that all doubts have been clarified and that he/she is convinced that the he/she wants to participate in this study, he/she can then sign the informed consent form.

Conditions

• Alzheimer's Disease

Interventions

DIETARY_SUPPLEMENT

Consumption of olive pomace olive oil by alzheimer's patients

Consumption of olive pomace olive oil by alzheimer's patients as part of a breakfast containing 3 bread slices and coffee with or without skimmed milk.

DIETARY_SUPPLEMENT

Consumption of high-oleic sunflower oil by alzheimer's patients

Consumption of high-oleic sunflower oil by alzheimer's patients Consumption of olive pomace olive oil by alzheimer's patients as part of a breakfast containing 3 bread slices and coffee with or without skimmed milk.

Sponsors & Collaborators

• Spanish National Research Council

  lead OTHER_GOV

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

TRIPLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2024-05-01

Primary Completion

2026-05-30

Completion

2026-06-30

Countries

• Spain

Study Locations