Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13,800 patients and 23,340 controls in 19 observational studies
Psaltopoulou T, Kosti RI, Haidopoulos D, Dimopoulos M, Panagiotakos DB
Lipids in health and disease · 163 citations
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
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2011-01-01 · Lipids Health Dis · vol. 10 · issue 1 · p. 127
- Publisher
- BioMed Central
- Cited
- 286 citations · more than 86% of similar papers · 2.3× the field average
- References
- 87 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Cancer, Lipids, and Metabolism · Edible Oils Quality and Analysis
- Keywords
- Mediterranean diet, Olive oil, Medicine, Meta-analysis, Odds ratio, Clinical nutrition, Cancer, Clinical chemistry, Environmental health, Breast cancer, Internal medicine, Food science, Biology
- MeSH
- humans, neoplasms, dietary fats, plant oils, prevalence, odds ratio, case-control studies, observation, female, male, olive oil
5 authors
From GR, US
- Theodora Psaltopoulou · correspondingNational and Kapodistrian University of Athens; Athens State University
- Rena I. KostiNational and Kapodistrian University of Athens
- Dimitrios A. HaidopoulosNational and Kapodistrian University of Athens; Alexandra Hospital
- Meletios Athanasios DimopoulosNational and Kapodistrian University of Athens; Alexandra Hospital
- Demosthenes B. PanagiotakosHarokopio University of Athens
Abstract
Dietary fat, both in terms of quantity and quality, has been implicated to cancer development, either positively or negatively. The aim of this work was to evaluate whether olive oil or monounsaturated fat intake was associated with the development of cancer. A systematic search of relevant studies, published in English, between 1990 and March 1, 2011, was performed through a computer-assisted literature tool (i.e., Pubmed). In total 38 studies were initially allocated; of them 19 case-control studies were finally studied (13800 cancer patients and 23340 controls were included). Random effects meta-analysis was applied in order to evaluate the research hypothesis. It was found that compared with the lowest, the highest category of olive oil consumption was associated with lower odds of having any type of cancer (log odds ratio = -0.41, 95%CI -0.53, -0.29, Cohran's Q = 47.52, p = 0.0002, I-sq = 62%); the latter was irrespective of the country of origin (Mediterranean or non-Mediterranean). Moreover, olive oil consumption was associated with lower odds of developing breast cancer (logOR = -0,45 95%CI -0.78 to -0.12), and a cancer of the digestive system (logOR = -0,36 95%CI -0.50 to -0.21), compared with the lowest intake. The strength and consistency of the findings states a hypothesis about the protective role of olive oil intake on cancer risk. However, it is still unclear whether olive oil's monounsaturated fatty acid content or its antioxidant components are responsible for its beneficial effects.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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