The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis
George ES, Marshall S, Mayr HL, Trakman GL, Tatucu-Babet OA, Lassemillante AM, Bramley A, Reddy AJ, Forsyth A, Tierney AC, Thomas CJ, Itsiopoulos C, Marx W
Critical reviews in food science and nutrition · 115 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
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2018-04-30 · Crit Rev Food Sci Nutr · vol. 59 · issue 17 · pp. 2772–2795
- Publisher
- Taylor & Francis
- Cited
- 171 citations · more than 56% of similar papers · 0.7× the field average
- References
- 48 works
- Access
- Open access (repository copy) · OTHER-OA
- Research areas
- Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress · Cholesterol and Lipid Metabolism
- Keywords
- Medicine, Meta-analysis, Polyphenol, Internal medicine, Mediterranean diet, Randomized controlled trial, Jadad scale, Cholesterol, Antioxidant, Cochrane Library, Chemistry, Biochemistry
- MeSH
- humans, cardiovascular diseases, cholesterol, risk factors, randomized controlled trials as topic, polyphenols, olive oil
13 authors
From AU, IE
- Elena S. GeorgeDeakin University; La Trobe University
- Skye MarshallBond University
- Hannah L. MayrLa Trobe University
- Gina TrakmanLa Trobe University
- Oana Alina Tatucu-BabetLa Trobe University
- Annie‐Claude M. LassemillanteSwinburne University of Technology
Abstract
The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically searched for relevant studies. Randomized controlled trials that investigated markers of CVD risk (e.g. outcomes related to cholesterol, inflammation, oxidative stress) were included. Risk of bias was assessed using the Jadad scale. A meta-analysis was conducted using clinical trial data with available CVD risk outcomes. Twenty-six studies were included. Compared to low polyphenol olive oil, high polyphenol olive oil significantly improved measures of malondialdehyde (MD: -0.07µmol/L [95%CI: -0.12, -0.02µmol/L]; I2: 88%; p = 0.004), oxidized LDL (SMD: -0.44 [95%CI: -0.78, -0.10µmol/L]; I2: 41%; P = 0.01), total cholesterol (MD 4.5 mg/dL [95%CI: -6.54, -2.39 mg/dL]; pp = 0.02). Subgroup analyses and individual studies reported additional improvements in inflammatory markers and blood pressure. Most studies were rated as having low-to-moderate risk of bias. High polyphenol oils confer some CVD-risk reduction benefits; however, further studies with longer duration and in non-Mediterranean populations are required.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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