NCT07644806
Olive Oil Supplementation for Heart Failure With Reduced Ejection Fraction
Not Yet Recruiting
NAAges 18–85InterventionalTreatmentOld Dominion UniversityInvestigator-initiated
~40 participants
Updated 2026-06-12 on ClinicalTrials.gov
What's tested:Extra-virgin olive oil
At a glance
Recruiting sites
0 of 1 listed site is recruiting right now
RecruitingSuspended, closed, or not yet open
What they're measuring
Change in 24-hour dietary recall monounsaturated fatty acids (MUFA)
Measured over At baseline, and 12-week
+1 more outcome measured
Conditions
Where it's being run
1 sites across 1 statesVirginia1
Study leadership
- Salvatore Carbone, PhD, RDN · PRINCIPAL_INVESTIGATOR · Macon & Joan Brock Virginia Health Sciences at Old Dominion University
Who to contact
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Do you actually qualify for this trial?
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Eligibility criteria
Inclusion
Diagnosed with HFrEF with left ventricular ejection fraction ≤35 %.
Referred to and enrolled in the standard cardiac rehabilitation program at Sentara Cardiac Rehabilitation Center, but has not yet initiated/started cardiac rehabilitation (i.e., has not attended the first cardiac rehab session).
Able and willing to comply with study procedures and provide informed consent.
Exclusion
Co-morbidity expected to limit survival (e.g., terminal illness).
End-stage renal disease.
Unstable fluid overload.
Current pregnancy (self-disclose).
Habitual use of EVOO greater than 4 tablespoons per day.
Known allergy or sensitivity to olive oil or its components.
Unwillingness or inability to incorporate EVOO or dietary recommendations.
What this trial measures
- Change in 24-hour dietary recall monounsaturated fatty acids (MUFA)At baseline, and 12-week
Measured with validated 24-hour dietary recall (non-self administered)
- Change in dietary compliance (plasma monounsaturated fatty acids)At baseline and 12-week
Measured by changes in biomarkers of monounsaturated fatty acids (MUFA) consumption. Plasma concentrations of MUFA reflect the consumption of a diet rich in MUFA fatty acids, such as oleic acid found in extra-virgin olive oil, making them reliable biomarkers of dietary adherence.