Olive oil consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of prospective cohort studies
Xia M, Zhong Y, Peng Y, Qian C
Frontiers in nutrition · 37 citations
How it was studied
- Design
- Systematic review (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
- University or hospital
- Southwest Medical University
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2022-10-18 · Front Nutr · vol. 9 · p. 1041203
- Publisher
- Frontiers Media
- Cited
- 54 citations · more than 62% of similar papers · 0.7× the field average
- References
- 45 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Fatty Acid Research and Health
- Keywords
- Medicine, Relative risk, Prospective cohort study, Meta-analysis, Confounding, Cohort study, Confidence interval, Lower risk, Internal medicine, Epidemiology
4 authors
From CN
- Xia MengAffiliated Hospital of Southwest Medical University
- Yi ZhongAffiliated Hospital of Southwest Medical University
- Yongquan PengAffiliated Hospital of Southwest Medical University
- Cheng Qian · correspondingAffiliated Hospital of Southwest Medical University
Abstract
Background
Epidemiological studies have shown the preventive effects of olive oil consumption against cardiovascular events and all-cause deaths, but the results remain inconsistent. Herein, we performed a meta-analysis to elucidate this association.
Materials and methods
A systematical literature search was conducted in online databases (PubMed and Scopus) through July 31, 2022. Prospective cohort studies providing the risk of total cardiovascular disease (CVD) or all-cause mortality for olive oil consumption were included. Relative risks (RRs) and 95% confidence intervals (CIs) were aggregated using random-effect model.
Results
This meta-analysis included 13 studies comprising a total of 13 prospective cohorts. Compared with lower consumption, higher consumption of olive oil conferred a significantly reduced risk in CVD (RR: 0.85, 95% CI: 0.77-0.93, p p p = 0.005) for CVD and 0.96 (95% CI: 0.95-0.96, p p for non-linearity < 0.001), with little additional or no risk reduction observed beyond the consumption of approximately 20 g/days.
Conclusion
Olive oil consumption is inversely related to the risk of CVD and all-cause mortality. Such benefits seem to be obtained with an intake of olive oil up to 20 g/days, which deserves further exploration in future studies.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.