Effect of olive oil consumption on cardiovascular disease, cancer, type 2 diabetes, and all-cause mortality: A systematic review and meta-analysis
Martínez-González MA, Sayón-Orea C, Bullón-Vela V, Bes-Rastrollo M, Rodríguez-Artalejo F, Yusta-Boyo MJ, García-Solano M
Clinical nutrition (Edinburgh, Scotland) · 68 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
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- University or hospital
- Harvard T.H. Chan School of Public Health
- University or hospital
- Universidad de Navarra
- University or hospital
- Centro de Investigación Biomédica en Red Enfermedades Cardiovasculares
- University or hospital
- Centro de Investigación Biomédica en Red-Fisiopatología de la Obesidad y Nutrición
- Government
- Instituto de Salud Carlos III
- University or hospital
- Center for International Business Education and Research, University of Illinois at Urbana-Champaign
- Government
- CIBER
Based on 7 listed funder(s).
Publication
- Published
- 2022-10-10 · Clin Nutr · vol. 41 · issue 12 · pp. 2659–2682
- Publisher
- Elsevier BV
- Cited
- 104 citations · more than 97% of similar papers · 5.3× the field average
- Impact
- Top 10% most cited in its field
- References
- 71 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Edible Oils Quality and Analysis · Sodium Intake and Health
- Keywords
- Medicine, Meta-analysis, Type 2 diabetes, Disease, Olive oil, Cancer, Intensive care medicine, Diabetes mellitus, Environmental health, Internal medicine, Endocrinology, Food science
- MeSH
- humans, neoplasms, cardiovascular diseases, diabetes mellitus, type 2, prospective studies, olive oil
7 authors
From ES
- Miguel Ángel Martínez‐González · correspondingNavarre Institute of Health Research; Universidad de Navarra
- Carmen Sayón-Orea · correspondingNavarre Institute of Health Research; Universidad de Navarra
- Vanessa Bullón‐Vela · correspondingNavarre Institute of Health Research; Universidad de Navarra
- Maira Bes‐Rastrollo · correspondingNavarre Institute of Health Research; Universidad de Navarra
- Fernando Rodríguez‐Artalejo · correspondingMadrid Institute for Advanced Studies; IMDEA Food; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Universidad Autónoma de Madrid
- María José Yusta-Boyo · corresponding
Abstract
Background
Some large prospective studies on olive oil consumption and risk of chronic disease suggested protective effects.
Objective
We conducted an outcome-wide systematic review and meta-analysis of prospective cohort studies and randomized controlled trials (RCT) assessing the association between olive oil consumption and the primary risk of 4 different outcomes: cardiovascular disease (CVD), cancer, type 2 diabetes (T2D) or all-cause mortality through January 2022.
Methods
Thirty-six studies were included in the systematic review and twenty-seven studies (24 prospective cohorts and 3 different reports from one RCT) were assessed in 4 quantitative random-effects meta-analyses. They included a total of 806,203 participants with 49,223 CVD events; 1,285,064 participants with 58,892 incident cases of cancer; 680,239 participants with 13,389 incident cases of T2D; and 733,420 participants with 174,081 deaths. Olive oil consumption was most frequently measured with validated food frequency questionnaires. Studies follow-up ranged between 3.7 and 28 years.
Results
A 16% reduced risk of CVD (relative risk [RR]: 0.84; 95% confidence interval [CI]: 0.76 to 0.94), standardized for every additional olive oil consumption of 25 g/d was found. No significant association with cancer risk was observed (RR: 0.94; 95% CI: 0.86 to 1.03, per 25 g/d). Olive oil consumption was associated with a 22% lower relative risk of T2D (RR: 0.78; 95% CI: 0.69 to 0.87, per 25 g/d) without evidence of heterogeneity. Similarly, it was inversely associated with all-cause mortality (RR: 0.89; 95% CI: 0.85 to 0.93, per 25 g/d). Only the results for T2D were homogeneous. Specific sources of heterogeneity for the other 3 outcomes were not always apparent.
Conclusions
Prospective studies supported a beneficial association of olive oil consumption with CVD, T2D and all-cause mortality, but they did not show any association with cancer risk.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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