Olive oil and cancer risk: an update of epidemiological findings through 2010
Pelucchi C, Bosetti C, Negri E, Lipworth L, La Vecchia C
Current pharmaceutical design · 105 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2011-03-01 · Curr Pharm Des · vol. 17 · número 8 · págs. 805–812
- Editorial
- Bentham Science Publishers
- Citado
- 145 citas · más que el 100% de estudios similares · 19.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Potato Plant Research · Cancer, Lipids, and Metabolism · Nutritional Studies and Diet
- Palabras clave
- Olive oil, Medicine, Breast cancer, Epidemiology, Relative risk, Environmental health, Cancer, Digestive tract, Food science, Confidence interval, Internal medicine, Biology
- MeSH
- humans, neoplasms, plant oils, antineoplastic agents, phytogenic, risk, case-control studies, europe, olive oil
5 autores
- Claudio Pelucchi🇮🇹Mario Negri Institute for Pharmacological Research
- Cristina Bosetti🇮🇹Mario Negri Institute for Pharmacological Research
- Eva Negri🇮🇹Mario Negri Institute for Pharmacological Research
- Loren P. Lipworth
- Carlo La Vecchia🇮🇹University of Milan
Resumen
El texto original del estudio, en el idioma en que se publicó.
Consumption of olive oil has been related to reduced risk of several diseases, including various neoplasms. In this paper, we reviewed epidemiological studies on olive oil and cancer published up to 2010. We performed a systematic literature search in the Medline database and, after assessment of relevant papers, we included 25 studies providing original data on olive oil consumption and cancer risk. We also performed a meta-analysis of studies of breast cancer, calculating the pooled relative risk (RR), and the corresponding 95% confidence intervals (CI), for high vs. low olive oil consumption. Several studies conducted in Southern Europe reported olive oil consumption as a favourable indicator of breast, digestive tract, and particularly upper aero-digestive tract cancers. For the latter, after adjustment for alcohol and tobacco use, the RRs between extreme levels of olive oil consumption were 0.3-0.4, and there was an over 5-fold difference in risk between subjects consuming mainly olive oil and those consuming mainly butter. The summary RR of breast cancer was 0.62 (95% CI, 0.44-0.88) for the highest vs. lowest level of olive oil consumption. Thus, preferring olive oil to other added lipids, particularly those rich in saturated fats, can decrease the risk of upper digestive and respiratory tract neoplasms, breast and, possibly, colorectal and other cancer sites.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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