Olive oil in the prevention and management of type 2 diabetes mellitus: a systematic review and meta-analysis of cohort studies and intervention trials
Schwingshackl L, Lampousi AM, Portillo MP, Romaguera D, Hoffmann G, Boeing H
Nutrition & diabetes · 130 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
- 2017-04-10 · Nutr Diabetes · vol. 7 · número 4 · pág. e262
- Editorial
- Springer Nature
- Citado
- 225 citas · más que el 47% de estudios similares · 0.6× el promedio de su campo
- Referencias
- 47 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Nuts composition and effects
- Palabras clave
- Medicine, Meta-analysis, Type 2 diabetes, Glycemic, Internal medicine, Cohort study, Cochrane Library, Type 2 Diabetes Mellitus, Randomized controlled trial, Relative risk, Cohort, Diabetes mellitus, Endocrinology, Insulin, Confidence interval
- MeSH
- humans, olea, diabetes mellitus, type 2, blood glucose, olive oil
6 autores
- Lukas Schwingshackl🇩🇪 · autor de correspondenciaGerman Institute of Human Nutrition
- A-M Lampousi🇩🇪German Institute of Human Nutrition
- María P. Portillo🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition
- Dora Romaguera🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition
- Georg E. HOFFMANN🇦🇹University of Vienna
- Heiner Boeing🇩🇪German Institute of Human Nutrition
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background/objectives
Olive oil (OO) as food is composed mainly of fatty acids and bioactive compounds depending from the extraction method. Both had been discussed as health promoting with still open questions. Thus, we conducted a meta-analysis to illustrate the impact of this food on type 2 diabetes (T2D) by investigating the association between OO intake and risk of T2D, and the effect of OO intake in the management of T2D.
Subjects/methods
Searches were performed in PubMed, Cochrane Library and google scholar. First, we conducted a random effect meta-analysis of prospective cohort studies and trials investigating the association between OO and risk of T2D. Second, a meta-analysis was performed to detect the effects of olive oil on glycemic control in patients with T2D.
Results
Four cohort studies including 15 784 T2D cases and 29 trials were included in the meta-analysis. The highest OO intake category showed a 16% reduced risk of T2D (RR: 0.84; 95% CI: 0.77, 0.92) compared with the lowest. However, we observed evidence for a nonlinear relationship. In T2D patients OO supplementation resulted in a significantly more pronounced reduction in HbA1c (MD: -0.27%; 95% CI: -0.37, -0.17) and fasting plasma glucose (MD: -0.44 mmol l-1; 95% CI -0.66, -0.22) as compared with the control groups.
Conclusions
This meta-analysis provides evidence that the intake of OO could be beneficial for the prevention and management of T2D. This conclusion regards OO as food, and might not been valid for single components comprising this food.
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