Effects of high phenolic olive oil on cardiovascular risk factors: A systematic review and meta-analysis
Hohmann CD, Cramer H, Michalsen A, Kessler C, Steckhan N, Choi K, Dobos G
Phytomedicine : international journal of phytotherapy and phytopharmacology · 73 citas
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Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- Corona-Stiftung
Según 1 financiador declarado.
Publicación
- Publicado
- 2015-04-20 · Phytomedicine · vol. 22 · número 6 · págs. 631–640
- Editorial
- Elsevier BV
- Citado
- 114 citas · más que el 33% de estudios similares · 0.3× el promedio de su campo
- Referencias
- 45 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Phytochemicals and Antioxidant Activities · Nutritional Studies and Diet
- Palabras clave
- cardiovascular risk factors, nutraceuticals, blood pressure, serum lipoproteins, LDL oxidation, malondialdehyde, total cholesterol, HDL cholesterol, cardiovascular disease prevention, olive oil phenolic compounds, dietary intervention, oxidative stress biomarkers, LDL cholesterol, systolic blood pressure
- MeSH
- humans, cardiovascular diseases, phenols, lipoproteins, ldl, plant oils, risk factors, blood pressure, dietary supplements, randomized controlled trials as topic, olive oil, bias
7 autores
- C.D. Hohmann🇩🇪 · autor de correspondenciaImmanuel Krankenhaus; Charité - Universitätsmedizin Berlin
- Holger Cramer🇩🇪Kliniken Essen-Mitte; University of Duisburg-Essen
- Andreas Michalsen🇩🇪Immanuel Krankenhaus; Charité - Universitätsmedizin Berlin
- Christian S. Keßler🇩🇪Immanuel Krankenhaus; Charité - Universitätsmedizin Berlin
- Nico Steckhan🇩🇪Immanuel Krankenhaus; Charité - Universitätsmedizin Berlin
- Kyung‐Eun Choi🇩🇪Kliniken Essen-Mitte; University of Duisburg-Essen
- G. Dobos🇩🇪Kliniken Essen-Mitte; University of Duisburg-Essen
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Cardiovascular diseases are the world's leading cause of death. Prevention by nutrition is an easy and effective approach especially by advising foods with nutraceutic properties like high phenolic olive oil (HPOO).
Aim
The aim of this review was to systematically access and meta-analyse the effects of HPOO on risk factors of the cardiovascular system and thusly to evaluate its use as a nutraceutical in prevention.
Data synthesis
Medline/PubMed, EMBase, the Cochrane Library, CAMbase and CAM-QUEST were searched through July 2013. Randomized controlled trials (RCTs) comparing high vs. low (resp. non) phenolic olive oils in either healthy participants or patients with cardiovascular diseases were included. For study appraisal the Cochrane Collaboration's risk of bias tool was used. Main outcomes were blood pressure, serum lipoproteins and oxidation markers. Standardized mean differences (SMD) and 95% confidence intervals (CI) were calculated and analysed by the generic inverse variance methods using a random effects model. Eight cross over RCTs comparing ingestion (21-90 d) of high vs. low (resp. non) phenolic olive oils with a total of 355 subjects were included.
Results
There were medium effects for lowering systolic blood pressure (n = 69; SMD -0.52; CI -0.77/-0.27; p < 0.01) and small effects for lowering oxLDL (n = 300; SMD -0.25; CI [-0.50/0.00]; p = 0.05). No effects were found for diastolic blood pressure (n = 69; SMD -0.20; CI -1.01/0.62; p = 0.64); malondialdehyde (n = 71; SMD -0.02; CI [-0.20/0.15]; p = 0.79), total cholesterol (n = 400; SMD -0.05; CI [-0.16/0.05]; p = 0.33); HDL (n = 400; SMD -0.03; CI [-0.14/0.08]; p = 0.62); LDL (n = 400; SMD -0.03; CI [-0.15/0.09]; p = 0.61); and triglycerides (n = 360; SMD 0.02; CI [-0.22/0.25]; p = 0.90).
Limitations
The small number of studies/participants limits this review.
Conclusions
HPOO provides small beneficial effects on systolic blood pressure and serum oxidative status (oxLDL). HPOO should be considered as a nutraceutical in cardiovascular prevention.
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