Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13,800 patients and 23,340 controls in 19 observational studies
Psaltopoulou T, Kosti RI, Haidopoulos D, Dimopoulos M, Panagiotakos DB
Lipids in health and disease · 163 citas
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 independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2011-01-01 · Lipids Health Dis · vol. 10 · número 1 · pág. 127
- Editorial
- BioMed Central
- Citado
- 286 citas · más que el 86% de estudios similares · 2.3× el promedio de su campo
- Referencias
- 87 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Cancer, Lipids, and Metabolism · Edible Oils Quality and Analysis
- Palabras clave
- Mediterranean diet, Olive oil, Medicine, Meta-analysis, Odds ratio, Clinical nutrition, Cancer, Clinical chemistry, Environmental health, Breast cancer, Internal medicine, Food science, Biology
- MeSH
- humans, neoplasms, dietary fats, plant oils, prevalence, odds ratio, case-control studies, observation, female, male, olive oil
5 autores
- Theodora Psaltopoulou🇬🇷🇺🇸 · autor de correspondenciaNational and Kapodistrian University of Athens; Athens State University
- Rena I. Kosti🇬🇷National and Kapodistrian University of Athens
- Dimitrios A. Haidopoulos🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
- Meletios Athanasios Dimopoulos🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
- Demosthenes B. Panagiotakos🇬🇷Harokopio University of Athens
Resumen
El texto original del estudio, en el idioma en que se publicó.
Dietary fat, both in terms of quantity and quality, has been implicated to cancer development, either positively or negatively. The aim of this work was to evaluate whether olive oil or monounsaturated fat intake was associated with the development of cancer. A systematic search of relevant studies, published in English, between 1990 and March 1, 2011, was performed through a computer-assisted literature tool (i.e., Pubmed). In total 38 studies were initially allocated; of them 19 case-control studies were finally studied (13800 cancer patients and 23340 controls were included). Random effects meta-analysis was applied in order to evaluate the research hypothesis. It was found that compared with the lowest, the highest category of olive oil consumption was associated with lower odds of having any type of cancer (log odds ratio = -0.41, 95%CI -0.53, -0.29, Cohran's Q = 47.52, p = 0.0002, I-sq = 62%); the latter was irrespective of the country of origin (Mediterranean or non-Mediterranean). Moreover, olive oil consumption was associated with lower odds of developing breast cancer (logOR = -0,45 95%CI -0.78 to -0.12), and a cancer of the digestive system (logOR = -0,36 95%CI -0.50 to -0.21), compared with the lowest intake. The strength and consistency of the findings states a hypothesis about the protective role of olive oil intake on cancer risk. However, it is still unclear whether olive oil's monounsaturated fatty acid content or its antioxidant components are responsible for its beneficial effects.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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