Olive oil consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of prospective cohort studies
Xia M, Zhong Y, Peng Y, Qian C
Frontiers in nutrition · 38 citas
Cómo se estudió
- Diseño
- Revisión sistemática (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
- Universidad u hospital
- Southwest Medical University
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2022-10-18 · Front Nutr · vol. 9 · pág. 1041203
- Editorial
- Frontiers Media
- Citado
- 54 citas · más que el 62% de estudios similares · 0.7× el promedio de su campo
- Referencias
- 45 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- Medicine, Relative risk, Prospective cohort study, Meta-analysis, Confounding, Cohort study, Confidence interval, Lower risk, Internal medicine, Epidemiology
4 autores
- Xia Meng🇨🇳Affiliated Hospital of Southwest Medical University
- Yi Zhong🇨🇳Affiliated Hospital of Southwest Medical University
- Yongquan Peng🇨🇳Affiliated Hospital of Southwest Medical University
- Cheng Qian🇨🇳 · autor de correspondenciaAffiliated Hospital of Southwest Medical University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Epidemiological studies have shown the preventive effects of olive oil consumption against cardiovascular events and all-cause deaths, but the results remain inconsistent. Herein, we performed a meta-analysis to elucidate this association.
Materials and methods
A systematical literature search was conducted in online databases (PubMed and Scopus) through July 31, 2022. Prospective cohort studies providing the risk of total cardiovascular disease (CVD) or all-cause mortality for olive oil consumption were included. Relative risks (RRs) and 95% confidence intervals (CIs) were aggregated using random-effect model.
Results
This meta-analysis included 13 studies comprising a total of 13 prospective cohorts. Compared with lower consumption, higher consumption of olive oil conferred a significantly reduced risk in CVD (RR: 0.85, 95% CI: 0.77-0.93, p p p = 0.005) for CVD and 0.96 (95% CI: 0.95-0.96, p p for non-linearity < 0.001), with little additional or no risk reduction observed beyond the consumption of approximately 20 g/days.
Conclusion
Olive oil consumption is inversely related to the risk of CVD and all-cause mortality. Such benefits seem to be obtained with an intake of olive oil up to 20 g/days, which deserves further exploration in future studies.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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