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Ulcerative Colitis Health Center

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Olive Oil May Protect Against Ulcerative Colitis

Study Shows Potential Benefits of Oleic Acid Found in Olive, Peanut, and Grapeseed Oil
WebMD Health News
Reviewed by Laura J. Martin, MD

May 5, 2010 -- Two or three tablespoons a day of olive oil may help protect against ulcerative colitis, preliminary research suggests.

In a new study, people with the highest consumption of oleic acid -- a monounsaturated omega-9 fatty acid found in olive oil, peanut oil, and grapeseed oil, as well as in butter and certain margarines -- had an almost a 90% reduced risk of the inflammatory bowel disease, compared with those with the lowest intake.

"About half of the cases of ulcerative colitis could have been prevented if people consumed larger amounts of oleic acid -- 2 or 3 tablespoons of olive oil or the equivalent," says Andrew Hart, MD, of the University of East Anglia in Norwich, England.

Still, the findings need to be replicated before any definitive conclusions can be made, he tells WebMD.

Even if they do pan out, "we have to make sure that a diet high in oleic acid is not just linked to some other factor that is protective against ulcerative colitis," Hart says.

The findings were presented at Digestive Disease Week 2010 in New Orleans.

During bouts of ulcerative colitis, the large intestines become inflamed, causing diarrhea and discomfort.

"Oleic acids may dampen down inflammation in the bowel ... by blocking chemicals that stimulate inflammation," Hart says.

The new study involved 25,639 people ages 40 to 74 participating in the EPIC-Norfolk (European Prospective Investigation into Cancer) trial.

Tracking Diet in a Food Diary

When participants entered the study between 1993 and 1997, they completed a detailed seven-day food diary in which they were asked to record everything they ate and how much they ate of each item. Pictures helped them gauge portion size, and specially trained nutritionists helped interpret the findings, Hart says.

Then, software containing information on the nutrient content of more than 9,000 food items was used to calculate each person's intake of oleic acid and other fatty acids.

Over an average period of about four years, 22 people developed ulcerative colitis. For each person with colitis, four people of the same age and sex without the disorder were chosen for comparison.

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