Comparison of blood lipid-lowering effects of olive oil and other plant oils: A systematic review and meta-analysis of 27 randomized placebo-controlled clinical trials
Ghobadi S, Hassanzadeh-Rostami Z, Mohammadian F, Nikfetrat A, Ghasemifard N, Raeisi Dehkordi H, Faghih S
Critical reviews in food science and nutrition · 49 citas
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 independiente
- Universidad u hospital
- Shiraz University of Medical Sciences
- Subvenciones
- Shiraz University of Medical Sciences (1396-01-106-16356)
Según 1 financiador declarado.
Publicación
- Publicado
- 2018-02-08 · Crit Rev Food Sci Nutr · vol. 59 · número 13 · págs. 2110–2124
- Editorial
- Taylor & Francis
- Citado
- 72 citas · más que el 41% de estudios similares · 0.3× el promedio de su campo
- Referencias
- 69 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Fatty Acid Research and Health · Lipoproteins and Cardiovascular Health
- Palabras clave
- olive oil, vegetable oils, serum lipids, hypolipidemic effect, HDL cholesterol, total cholesterol, LDL cholesterol, triglycerides, apolipoprotein A-I, apolipoprotein B, dietary fat
- MeSH
- humans, cholesterol, lipids, triglycerides, plant oils, food, databases, factual, dyslipidemias, cholesterol, ldl, cholesterol, hdl, olive oil
7 autores
- Saeed Ghobadi🇮🇷Shiraz University of Medical Sciences
- Zahra Hassanzadeh-Rostami🇮🇷Shiraz University of Medical Sciences
- Fatemeh Mohammadian🇮🇷Shiraz University of Medical Sciences
- Arash Nikfetrat🇮🇷Shiraz University of Medical Sciences
- Negar Ghasemifard🇮🇷Shiraz University of Medical Sciences
- Hamidreza Raeisi‐Dehkordi🇮🇷Shahid Sadoughi University of Medical Sciences and Health Services
- Shiva Faghih🇮🇷 · autor de correspondenciaShiraz University of Medical Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective: We aim to report a systematic review and meta-analysis of randomized controlled trials (RCTs) on effects of olive oil consumption compared with other plant oils on blood lipids. Methods: PubMed, web of science, Scopus, ProQuest, and Embase were systematically searched until September 2017, with no age, language and design restrictions. Weighed mean difference (WMD) and 95% confidence interval (CI) were expressed as effect size. Sensitivity analyses and pre specified subgroup was conducted to evaluate potential heterogeneity. Meta-regression analyses were performed to investigate association between blood lipid-lowering effects of olive oil and duration of treatment. Results: Twenty-seven trials, comprising 1089 participants met the eligibility criteria. Results of this study showed that compared to other plant oils, high-density lipoprotein level increased significantly more for OO (1.37 mg/dl: 95% CI: 0.4, 2.36). Also OO consumption reduced total cholesterol (TC) (6.27 mg/dl, 95% CI: 2.8, 10.6), Low-density lipoprotein (LDL-c) (4.2 mg/dl, 95% CI: 1.4, 7.01), and triglyceride (TG) (4.31 mg/dl, 95% CI: 0.5, 8.12) significantly less than other plant oils. There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion: This meta-analysis suggested that OO consumption decreased serum TC, LDL-c, and TG less but increased HDL-c more than other plant oils.
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