Introduction: In the COVID-19 pandemic, many patients with lung involvement who received
pulse steroid treatment showed improvement in clinical, laboratory, radiological, and
survival parameters. It was observed that a significant number of patients who showed
improvement consumed natural olive oil, and while the follow-up and treatment of these
patients continued, the effect of oral consumption of natural olive oil on clinical,
laboratory parameters, and survival of the patients was the subject of research [1]. The
benefits of olive oil consumption can be increased through physical activity, especially
strength and resistance exercise. Such an approach is likely to prevent viral infections
effectively. In terms of the recommended dose of olive oil, a moderate dose of 20-30
grams/day (especially extra virgin olive oil rich in polyphenols) can be recommended in
combination with other dietary functional foods to strengthen the immune system, which is
in line with the latest non-communicable disease prevention recommendations [1, 2]. The
Mediterranean diet, which includes extra virgin olive oil and a correct lifestyle, can
prevent low-grade inflammation and other chronic pathologies by directly affecting the
intestinal microbiota and the immune system. A study has stated that olive oil can be
used pharmacotherapeutically against SARS-CoV 2 [3]. In this context, it has been
predicted that the consumption of natural olive oil in patients diagnosed with COVID-19
Pneumonia may strengthen immunity, slow down disease progression, and lower mortality.
Within the scope of this research, we aimed to elucidate the effect of using natural
olive oil on clinical, laboratory, and radiological findings and survival in patients
diagnosed with COVID-19 pneumonia and given pulse steroid treatment.

Method: This retrospective observational research enrolled 130 patients diagnosed with
COVID-19 pneumonia, confirmed with real-time polymerase chain reaction (RT-PCR). The
patients were segmented into two groups (n=65 in each) according to their olive oil
consumption. All procedures followed were in accordance with the ethical standards of the
responsible committee on human experimentation (institutional and national) and with the
Helsinki Declaration of 1975, as revised in 2008. Ethics committee approval has been
granted from our institution with protocol number 22.05.2024/03, and informed consent has
been obtained from all participants.

Participants were examined in two groups according to their olive oil consumption status.
Patients diagnosed with COVID-19 pneumonia treated with pulse steroids (
methylprednisolone 250 mg/day) for three days and routinely consumed at least 20 ml olive
oil in their daily diets were defined as Group 1. Patients of similar age and gender with
COVID-19 pneumonia who received the same treatment but did not consume olive oil were
defined as Group 2.

References:

1. Soo CI, Poon KV, Ayub A, You HW, Tan CX, Loh KJJ, et al. High-dose pulse
methylprednisolone vs. dexamethasone standard therapy for severe and critical
COVID-19 pneumonia: Efficacy assessment in a retrospective single-centre experience
from Malaysia. Medical Journal of Malaysia. 2024;79(1):15-20.

2. Alkhatib A. Antiviral functional foods and exercise lifestyle prevention of
coronavirus. Nutrients. 2020;12(9):2633. doi: 10.3390/nu12092633.

3. Hendi AA, Virk P, Awad MA, Elobeid M, Ortashi KM, Alanazi MM, et al. In silico
studies on zinc oxide based nanostructured oil carriers with seed extracts of
Nigella sativa and Pimpinella anisum as potential inhibitors of 3CL protease of
SARS-CoV-2. Molecules. 2022;27(13):4301. doi: 10.3390/molecules27134301.