Although we failed to find significant improvements on other inflammatory parameters such as CRP or IL-6 after 3-week olive oil consumption in women with FM, results of the PREDIMED study showed that 3-month consumption of a Mediterranean diet supplemented with virgin olive oil reduced CRP and IL-6 levels in subjects at high risk for cardiovascular disease when compared with a low-fat diet [31,32]. This evidence concerns the gene CRP and cardiovascular disorder.