Olive oil and cancer risk: an update of epidemiological findings through 2010
Pelucchi C, Bosetti C, Negri E, Lipworth L, La Vecchia C
Current pharmaceutical design · 105 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Meta-analysis (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2011-03-01 · Curr Pharm Des · vol. 17 · issue 8 · pp. 805–812
- Publisher
- Bentham Science Publishers
- Cited
- 145 citations · more than 100% of similar papers · 19.4× the field average
- Impact
- Top 10% most cited in its field
- References
- 0 works
- Access
- Paywalled
- Research areas
- Potato Plant Research · Cancer, Lipids, and Metabolism · Nutritional Studies and Diet
- Keywords
- Olive oil, Medicine, Breast cancer, Epidemiology, Relative risk, Environmental health, Cancer, Digestive tract, Food science, Confidence interval, Internal medicine, Biology
- MeSH
- humans, neoplasms, plant oils, antineoplastic agents, phytogenic, risk, case-control studies, europe, olive oil
5 authors
From IT
- Claudio PelucchiMario Negri Institute for Pharmacological Research
- Cristina BosettiMario Negri Institute for Pharmacological Research
- Eva NegriMario Negri Institute for Pharmacological Research
- Loren P. Lipworth
- Carlo La VecchiaUniversity of Milan
Abstract
Consumption of olive oil has been related to reduced risk of several diseases, including various neoplasms. In this paper, we reviewed epidemiological studies on olive oil and cancer published up to 2010. We performed a systematic literature search in the Medline database and, after assessment of relevant papers, we included 25 studies providing original data on olive oil consumption and cancer risk. We also performed a meta-analysis of studies of breast cancer, calculating the pooled relative risk (RR), and the corresponding 95% confidence intervals (CI), for high vs. low olive oil consumption. Several studies conducted in Southern Europe reported olive oil consumption as a favourable indicator of breast, digestive tract, and particularly upper aero-digestive tract cancers. For the latter, after adjustment for alcohol and tobacco use, the RRs between extreme levels of olive oil consumption were 0.3-0.4, and there was an over 5-fold difference in risk between subjects consuming mainly olive oil and those consuming mainly butter. The summary RR of breast cancer was 0.62 (95% CI, 0.44-0.88) for the highest vs. lowest level of olive oil consumption. Thus, preferring olive oil to other added lipids, particularly those rich in saturated fats, can decrease the risk of upper digestive and respiratory tract neoplasms, breast and, possibly, colorectal and other cancer sites.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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