Comparative Effects of Olive Oil and Flaxseed Oil on Glycemic Control and Lipid Profile in Burn Patients: A Randomized Clinical Trial

Burn injuries often result in hyperglycemia and dyslipidemia, complicating recovery and increasing the risk of adverse outcomes. While olive oil and flaxseed oil have been associated with improved metabolic health, their comparative effects on burn-induced glycemic and lipid disturbances remain unclear. This study aimed to compare the effects of olive and flaxseed oil on glycemic control and lipid profiles in burn patients. In this double-blind, randomized clinical trial, ۱۱۲ patients with burns covering ۲۰-۵۰% of total body surface area were randomly assigned to four groups: control, olive oil, flaxseed oil, and a mixture of both groups. Interventions were administered from day ۲ to day ۲۲ post-burn. Fasting blood sugar (FBS), cholesterol, triglycerides, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) levels were measured at baseline and during follow-up. Data were analyzed using analysis of variance and Kruskal-Wallis tests. After two weeks, the OO group showed a significant reduction in FBS (-۳۴.۰۳±۶۹.۶۵, P<۰.۰۵), whereas the FO group demonstrated an increase in cholesterol levels (+۲۶.۱۴±۷۹.۰۸ mg/dl, P<۰.۰۵). Significant changes were observed in HDL, LDL, and triglyceride levels across the groups (P<۰.۰۵). Olive oil was more effective in reducing LDL and cholesterol, compared to flaxseed oil, while the mixture group exhibited the most significant improvement in HDL levels. None of the groups showed a substantial impact on overall glycemic control. Olive oil was more effective than flaxseed oil in improving lipid profiles, particularly in reducing LDL and cholesterol levels in burn patients. However, neither oil demonstrated a significant effect on post-burn glycemic control. Future studies should explore the long-term metabolic outcomes of these interventions in burn patients.Burn injuries often result in hyperglycemia and dyslipidemia, complicating recovery and increasing the risk of adverse outcomes. While olive oil and flaxseed oil have been associated with improved metabolic health, their comparative effects on burn-induced glycemic and lipid disturbances remain unclear. This study aimed to compare the effects of olive and flaxseed oil on glycemic control and lipid profiles in burn patients. In this double-blind, randomized clinical trial, ۱۱۲ patients with burns covering ۲۰-۵۰% of total body surface area were randomly assigned to four groups: control, olive oil, flaxseed oil, and a mixture of both groups. Interventions were administered from day ۲ to day ۲۲ post-burn. Fasting blood sugar (FBS), cholesterol, triglycerides, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) levels were measured at baseline and during follow-up. Data were analyzed using analysis of variance and Kruskal-Wallis tests. After two weeks, the OO group showed a significant reduction in FBS (-۳۴.۰۳±۶۹.۶۵, P<۰.۰۵), whereas the FO group demonstrated an increase in cholesterol levels (+۲۶.۱۴±۷۹.۰۸ mg/dl, P<۰.۰۵). Significant changes were observed in HDL, LDL, and triglyceride levels across the groups (P<۰.۰۵). Olive oil was more effective in reducing LDL and cholesterol, compared to flaxseed oil, while the mixture group exhibited the most significant improvement in HDL levels. None of the groups showed a substantial impact on overall glycemic control. Olive oil was more effective than flaxseed oil in improving lipid profiles, particularly in reducing LDL and cholesterol levels in burn patients. However, neither oil demonstrated a significant effect on post-burn glycemic control. Future studies should explore the long-term metabolic outcomes of these interventions in burn patients.

کلیدواژه ها:

Burns ، Burn-induced ، hyperglycemia ، Flaxseed oil ، Olive oil