Effects of Olive Oil on Markers of Inflammation and Endothelial Function-A Systematic Review and Meta-Analysis
Schwingshackl L, Christoph M, Hoffmann G
Nutrients · 176 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
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2015-09-11 · Nutrients · vol. 7 · número 9 · págs. 7651–7675
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 254 citas · más que el 93% de estudios similares · 3.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 78 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Cholesterol and Lipid Metabolism
- Palabras clave
- Inflammation, Meta-analysis, Function (biology), Medicine, Internal medicine, Biology, Genetics
- MeSH
- endothelium, vascular, humans, cardiovascular diseases, inflammation, c-reactive protein, inflammation mediators, diet, risk assessment, risk factors, chi-square distribution, diet, mediterranean, vasodilation, protective factors, biomarkers, olive oil
3 autores
- Lukas Schwingshackl🇦🇹🇩🇪University of Vienna; German Institute of Human Nutrition
- Marina Christoph🇦🇹University of Vienna; BOKU University
- Georg E. HOFFMANN🇦🇹University of Vienna; BOKU University
Resumen
El texto original del estudio, en el idioma en que se publicó.
The aim of the present systematic review was to synthesize data from randomized controlled trials investigating the effects of olive oil on markers of inflammation or endothelial function. Literature search in electronic databases Cochrane Trial Register, EMBASE, and MEDLINE was performed. Thirty studies enrolling 3106 participants fulfilled the selection criteria. Pooled effects of different interventions were assessed as mean difference using a random effects model. Olive oil interventions (with daily consumption ranging approximately between 1 mg and 50 mg) resulted in a significantly more pronounced decrease in C-reactive protein (mean difference: -0.64 mg/L, (95% confidence interval (CI) -0.96 to -0.31), p < 0.0001, n = 15 trials) and interleukin-6 (mean difference: -0.29 (95% CI -0.7 to -0.02), p < 0.04, n = 7 trials) as compared to controls, respectively. Values of flow-mediated dilatation (given as absolute percentage) were significantly more increased in individuals subjected to olive oil interventions (mean difference: 0.76% (95% CI 0.27 to 1.24), p < 0.002, n = 8 trials). These results provide evidence that olive oil might exert beneficial effects on endothelial function as well as markers of inflammation and endothelial function, thus representing a key ingredient contributing to the cardiovascular-protective effects of a Mediterranean diet. However, due to the heterogeneous study designs (e.g., olive oil given as a supplement or as part of dietary pattern, variations in control diets), a conservative interpretation of the results is necessary.
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