Is olive oil good for you? A systematic review and meta-analysis on anti-inflammatory benefits from regular dietary intake
Fernandes J, Fialho M, Santos R, Peixoto-Plácido C, Madeira T, Sousa-Santos N, Virgolino A, Santos O, Vaz Carneiro A
Nutrition (Burbank, Los Angeles County, Calif.) · 68 citas
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Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Solo mecanismos
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2019-07-25 · Nutrition · vol. 69 · pág. 110559
- Editorial
- Elsevier BV
- Citado
- 103 citas · más que el 46% de estudios similares · 0.6× el promedio de su campo
- Referencias
- 68 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- olive oil, anti-inflammatory activity, dietary fat, Mediterranean diet, C-reactive protein, interleukin-6, TNF-α, inflammatory markers, non-communicable diseases, dietary intervention
- MeSH
- humans, tumor necrosis factor-alpha, c-reactive protein, anti-inflammatory agents, inflammation mediators, interleukin-6, diet, mediterranean, eating, randomized controlled trials as topic, olive oil, diet, healthy
9 autores
- João Fernandes🇵🇹 · autor de correspondenciaUniversity of Lisbon
- Mónica Fialho🇵🇹University of Lisbon
- Rodrigo Feteira-Santos🇵🇹University of Lisbon
- Catarina Peixoto-Plácido🇵🇹University of Lisbon
- Teresa Madeira🇵🇹University of Lisbon
- Nuno Sousa-Santos🇵🇹University of Lisbon; Universidade de Leiria e Oeste
- Ana Virgolino🇵🇹University of Lisbon
- Osvaldo Santos🇵🇹University of Lisbon
- António Vaz Carneiro🇵🇹University of Lisbon; Centro de Estudos de Medicina Baseada na Evidência
Resumen
El texto original del estudio, en el idioma en que se publicó.
The prevalence of non-communicable diseases is rapidly increasing, and evidence shows that diet and lifestyle are key areas of intervention to decrease their burden. Olive oil is considered one of the key nutritional components responsible for the benefits of the Mediterranean diet, which is characterized by the use of olive oil in meals as the main source of fat; a high consumption of water, fruits, nuts, vegetables, legumes, whole grains, spices, and herbs; a moderate consumption of dairy products (mainly cheese and yogurt), fish, poultry, and red wine; and a reduced consumption of red meat and processed foods. The aim of this review was to summarize evidence from randomized controlled trials on the effect of regular dietary intake of olive oil on three inflammatory markers: C-reactive protein, interleukin-6, and tumor necrosis factor-α. Reviewed RCTs reveal beneficial effects of olive oil by reducing levels of inflammation markers. Olive oil taken on a regular basis can be a good dietary fat alternative, especially to manage IL-6. However, further research is required to clarify the effects of olive oil consumption on inflammation, comparing to other fats. Moreover, olive oil daily dosage, different time-lenght intervention and follow-up periods should be taken into consideration.
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