The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis
George ES, Marshall S, Mayr HL, Trakman GL, Tatucu-Babet OA, Lassemillante AM, Bramley A, Reddy AJ, Forsyth A, Tierney AC, Thomas CJ, Itsiopoulos C, Marx W
Critical reviews in food science and nutrition · 115 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
- 2018-04-30 · Crit Rev Food Sci Nutr · vol. 59 · número 17 · págs. 2772–2795
- Editorial
- Taylor & Francis
- Citado
- 171 citas · más que el 56% de estudios similares · 0.7× el promedio de su campo
- Referencias
- 48 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · OTHER-OA
- Áreas de investigación
- Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress · Cholesterol and Lipid Metabolism
- Palabras clave
- Medicine, Meta-analysis, Polyphenol, Internal medicine, Mediterranean diet, Randomized controlled trial, Jadad scale, Cholesterol, Antioxidant, Cochrane Library, Chemistry, Biochemistry
- MeSH
- humans, cardiovascular diseases, cholesterol, risk factors, randomized controlled trials as topic, polyphenols, olive oil
13 autores
- Elena S. George🇦🇺Deakin University; La Trobe University
- Skye Marshall🇦🇺Bond University
- Hannah L. Mayr🇦🇺La Trobe University
- Gina Trakman🇦🇺La Trobe University
- Oana Alina Tatucu-Babet🇦🇺La Trobe University
- Annie‐Claude M. Lassemillante🇦🇺Swinburne University of Technology
- Andrea Louise Bramley🇦🇺La Trobe University
- Anjana J. Reddy🇦🇺La Trobe University
- Adrienne K. Forsyth🇦🇺La Trobe University
- Audrey C. Tierney🇦🇺🇮🇪La Trobe University; University of Limerick
- Colleen J. Thomas🇦🇺La Trobe University
- Catherine Itsiopoulos🇦🇺La Trobe University
- Wolfgang Marx🇦🇺 · autor de correspondenciaBarwon Health; Deakin University; La Trobe University
Resumen
El texto original del estudio, en el idioma en que se publicó.
The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically searched for relevant studies. Randomized controlled trials that investigated markers of CVD risk (e.g. outcomes related to cholesterol, inflammation, oxidative stress) were included. Risk of bias was assessed using the Jadad scale. A meta-analysis was conducted using clinical trial data with available CVD risk outcomes. Twenty-six studies were included. Compared to low polyphenol olive oil, high polyphenol olive oil significantly improved measures of malondialdehyde (MD: -0.07µmol/L [95%CI: -0.12, -0.02µmol/L]; I2: 88%; p = 0.004), oxidized LDL (SMD: -0.44 [95%CI: -0.78, -0.10µmol/L]; I2: 41%; P = 0.01), total cholesterol (MD 4.5 mg/dL [95%CI: -6.54, -2.39 mg/dL]; pp = 0.02). Subgroup analyses and individual studies reported additional improvements in inflammatory markers and blood pressure. Most studies were rated as having low-to-moderate risk of bias. High polyphenol oils confer some CVD-risk reduction benefits; however, further studies with longer duration and in non-Mediterranean populations are required.
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