Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies
Schwingshackl L, Hoffmann G
Lipids in health and disease · 287 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
- 2014-10-01 · Lipids Health Dis · vol. 13 · número 1 · pág. 154
- Editorial
- BioMed Central
- Citado
- 507 citas · más que el 94% de estudios similares · 3.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 73 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Nutritional Studies and Diet
- Palabras clave
- Medicine, Meta-analysis, Hazard ratio, Stroke (engine), Internal medicine, Subgroup analysis, Relative risk, Cohort study, Clinical nutrition, Cohort, Lipidology, Lower risk, Cause of death, Clinical chemistry, Disease, Confidence interval
- MeSH
- humans, cardiovascular diseases, fatty acids, monounsaturated, plant oils, cardiovascular agents, administration, oral, risk factors, health status, diet, mediterranean, olive oil
2 autores
- Lukas Schwingshackl🇦🇹 · autor de correspondenciaUniversity of Vienna; BOKU University
- Georg E. HOFFMANN🇦🇹University of Vienna
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The aim of the present meta-analysis of cohort studies was to focus on monounsaturated fat (MUFA) and cardiovascular disease, cardiovascular mortality as well as all-cause mortality, and to distinguish between the different dietary sources of MUFA.
Methods
Literature search was performed using the electronic databases PUBMED, and EMBASE until June 2nd, 2014. Study specific risk ratios and hazard ratios were pooled using a inverse variance random effect model.
Results
Thirty-two cohort studies (42 reports) including 841,211 subjects met the objectives and were included. The comparison of the top versus bottom third of the distribution of a combination of MUFA (of both plant and animal origin), olive oil, oleic acid, and MUFA:SFA ratio in each study resulted in a significant risk reduction for: all-cause mortality (RR: 0.89, 95% CI 0.83, 0.96, p = 0.001; I2 = 64%), cardiovascular mortality (RR: 0.88, 95% CI 0.80, 0.96, p = 0.004; I2 = 50%), cardiovascular events (RR: 0.91, 95% CI 0.86, 0.96, p = 0.001; I2 = 58%), and stroke (RR: 0.83, 95% CI 0.71, 0.97, p = 0.02; I2 = 70%). Following subgroup analyses, significant associations could only be found between higher intakes of olive oil and reduced risk of all-cause mortality, cardiovascular events, and stroke, respectively. The MUFA subgroup analyses did not reveal any significant risk reduction.
Conclusion
The results indicate an overall risk reduction of all-cause mortality (11%), cardiovascular mortality (12%), cardiovascular events (9%), and stroke (17%) when comparing the top versus bottom third of MUFA, olive oil, oleic acid, and MUFA:SFA ratio. MUFA of mixed animal and vegetable sources per se did not yield any significant effects on these outcome parameters. However, only olive oil seems to be associated with reduced risk. Further research is necessary to evaluate specific sources of MUFA (i.e. plant vs. animal) and cardiovascular risk.
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