Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies
Schwingshackl L, Hoffmann G
Lipids in health and disease · 287 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
- 2014-10-01 · Lipids Health Dis · vol. 13 · issue 1 · p. 154
- Publisher
- BioMed Central
- Cited
- 507 citations · more than 94% of similar papers · 3.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 73 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Nutritional Studies and Diet
- Keywords
- Medicine, Meta-analysis, Hazard ratio, Stroke (engine), Internal medicine, Subgroup analysis, Relative risk, Cohort study, Clinical nutrition, Cohort, Lipidology, Lower risk, Cause of death, Clinical chemistry, Disease, Confidence interval
- MeSH
- humans, cardiovascular diseases, fatty acids, monounsaturated, plant oils, cardiovascular agents, administration, oral, risk factors, health status, diet, mediterranean, olive oil
2 authors
From AT
- Lukas Schwingshackl · correspondingUniversity of Vienna; BOKU University
- Georg E. HOFFMANNUniversity of Vienna
Abstract
Background
The aim of the present meta-analysis of cohort studies was to focus on monounsaturated fat (MUFA) and cardiovascular disease, cardiovascular mortality as well as all-cause mortality, and to distinguish between the different dietary sources of MUFA.
Methods
Literature search was performed using the electronic databases PUBMED, and EMBASE until June 2nd, 2014. Study specific risk ratios and hazard ratios were pooled using a inverse variance random effect model.
Results
Thirty-two cohort studies (42 reports) including 841,211 subjects met the objectives and were included. The comparison of the top versus bottom third of the distribution of a combination of MUFA (of both plant and animal origin), olive oil, oleic acid, and MUFA:SFA ratio in each study resulted in a significant risk reduction for: all-cause mortality (RR: 0.89, 95% CI 0.83, 0.96, p = 0.001; I2 = 64%), cardiovascular mortality (RR: 0.88, 95% CI 0.80, 0.96, p = 0.004; I2 = 50%), cardiovascular events (RR: 0.91, 95% CI 0.86, 0.96, p = 0.001; I2 = 58%), and stroke (RR: 0.83, 95% CI 0.71, 0.97, p = 0.02; I2 = 70%). Following subgroup analyses, significant associations could only be found between higher intakes of olive oil and reduced risk of all-cause mortality, cardiovascular events, and stroke, respectively. The MUFA subgroup analyses did not reveal any significant risk reduction.
Conclusion
The results indicate an overall risk reduction of all-cause mortality (11%), cardiovascular mortality (12%), cardiovascular events (9%), and stroke (17%) when comparing the top versus bottom third of MUFA, olive oil, oleic acid, and MUFA:SFA ratio. MUFA of mixed animal and vegetable sources per se did not yield any significant effects on these outcome parameters. However, only olive oil seems to be associated with reduced risk. Further research is necessary to evaluate specific sources of MUFA (i.e. plant vs. animal) and cardiovascular risk.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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