Effect of olive oil consumption on cardiovascular disease, cancer, type 2 diabetes, and all-cause mortality: A systematic review and meta-analysis
Martínez-González MA, Sayón-Orea C, Bullón-Vela V, Bes-Rastrollo M, Rodríguez-Artalejo F, Yusta-Boyo MJ, García-Solano M
Clinical nutrition (Edinburgh, Scotland) · 68 citas
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Harvard T.H. Chan School of Public Health
- Universidad u hospital
- Universidad de Navarra
- Universidad u hospital
- Centro de Investigación Biomédica en Red Enfermedades Cardiovasculares
- Universidad u hospital
- Centro de Investigación Biomédica en Red-Fisiopatología de la Obesidad y Nutrición
- Gobierno
- Instituto de Salud Carlos III
- Universidad u hospital
- Center for International Business Education and Research, University of Illinois at Urbana-Champaign
- Gobierno
- CIBER
Según 7 financiadores declarados.
Publicación
- Publicado
- 2022-10-10 · Clin Nutr · vol. 41 · número 12 · págs. 2659–2682
- Editorial
- Elsevier BV
- Citado
- 104 citas · más que el 97% de estudios similares · 5.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 71 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Edible Oils Quality and Analysis · Sodium Intake and Health
- Palabras clave
- Medicine, Meta-analysis, Type 2 diabetes, Disease, Olive oil, Cancer, Intensive care medicine, Diabetes mellitus, Environmental health, Internal medicine, Endocrinology, Food science
- MeSH
- humans, neoplasms, cardiovascular diseases, diabetes mellitus, type 2, prospective studies, olive oil
7 autores
- Miguel Ángel Martínez‐González🇪🇸 · autor de correspondenciaNavarre Institute of Health Research; Universidad de Navarra
- Carmen Sayón-Orea🇪🇸 · autor de correspondenciaNavarre Institute of Health Research; Universidad de Navarra
- Vanessa Bullón‐Vela🇪🇸 · autor de correspondenciaNavarre Institute of Health Research; Universidad de Navarra
- Maira Bes‐Rastrollo🇪🇸 · autor de correspondenciaNavarre Institute of Health Research; Universidad de Navarra
- Fernando Rodríguez‐Artalejo🇪🇸 · autor de correspondenciaMadrid Institute for Advanced Studies; IMDEA Food; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Universidad Autónoma de Madrid
- María José Yusta-Boyo · autor de correspondencia
- Marta García‐Solano🇪🇸 · autor de correspondenciaAgencia Española de Consumo, Seguridad Alimentaría y Nutrición
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Some large prospective studies on olive oil consumption and risk of chronic disease suggested protective effects.
Objective
We conducted an outcome-wide systematic review and meta-analysis of prospective cohort studies and randomized controlled trials (RCT) assessing the association between olive oil consumption and the primary risk of 4 different outcomes: cardiovascular disease (CVD), cancer, type 2 diabetes (T2D) or all-cause mortality through January 2022.
Methods
Thirty-six studies were included in the systematic review and twenty-seven studies (24 prospective cohorts and 3 different reports from one RCT) were assessed in 4 quantitative random-effects meta-analyses. They included a total of 806,203 participants with 49,223 CVD events; 1,285,064 participants with 58,892 incident cases of cancer; 680,239 participants with 13,389 incident cases of T2D; and 733,420 participants with 174,081 deaths. Olive oil consumption was most frequently measured with validated food frequency questionnaires. Studies follow-up ranged between 3.7 and 28 years.
Results
A 16% reduced risk of CVD (relative risk [RR]: 0.84; 95% confidence interval [CI]: 0.76 to 0.94), standardized for every additional olive oil consumption of 25 g/d was found. No significant association with cancer risk was observed (RR: 0.94; 95% CI: 0.86 to 1.03, per 25 g/d). Olive oil consumption was associated with a 22% lower relative risk of T2D (RR: 0.78; 95% CI: 0.69 to 0.87, per 25 g/d) without evidence of heterogeneity. Similarly, it was inversely associated with all-cause mortality (RR: 0.89; 95% CI: 0.85 to 0.93, per 25 g/d). Only the results for T2D were homogeneous. Specific sources of heterogeneity for the other 3 outcomes were not always apparent.
Conclusions
Prospective studies supported a beneficial association of olive oil consumption with CVD, T2D and all-cause mortality, but they did not show any association with cancer risk.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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