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SHORT-TIME STRATEGY FOR FIBROMYALGIA TREATMENT BASED ON OLIVE NUTRACEUTICAL AND INFLAMMATORY GUT-BRAIN AXIS CONTROL DIET (IGUBAC) DIET®

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Author: Ismael San Mauro-Martn, Luis Collado-Yurrita, Sara Sanz-Rojo, Sara Lpez-Oliva, Raquel Conty, Ana M. Puga, Elena Garicano-Vilar

Abstract: Fibromyalgia syndrome is defined as chronic widespread pain and tenderness. It is associated with fatigue, sleep disorder, functional somatic syndromes, mental and physical disorders, as well as disability and diminished quality of life. We aimed to analyse the effects of an olive tree-based supplement and a gluten-free, FODMAP and low histamine diet (IGUBAC-Diet), with antioxidant and anti-inflammatory characteristics, in women with fibromyalgia. A randomized, controlled, clinical trial, with 31 women (55.8711.86 years) diagnosed with fibromyalgia was conducted in 2016. Chronic Pain Grade Scale, Pain Catastrophizing Scale, Fatigue Severity and Impact Scale were used. Anthropometric parameters and symptoms progression were measured before and after two months of treatment with olive tree-based supplement and IGUBAC-Diet. Other secondary outcome measures include blood biochemical analysis. Patients improved Chronic Pain Grade Scale scores after intervention and all groups experienced a reduction in the perception of pain catastrophizing. Positive changes were found all groups for Fatigue Severity Scale, but not for Fatigue Impact Scale scores. Significant variations (p < 0.05) were observed in symptoms frequency. The olive tree-based food supplement and the gluten-free, FODMAP and low histamine diet had beneficial effects on the intensity of fibromyalgia symptoms. This short-time strategy may be used to improve fibromyalgia patient's well-being.

Keywords: Anti-inflammatory, Antioxidant, Fibromyalgia, Olive, Supplementation

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