The effects of olive oil consumption on blood lipids: a systematic review and dose-response meta-analysis of randomised controlled trials
Jabbarzadeh-Ganjeh B, Jayedi A, Shab-Bidar S
The British journal of nutrition · 13 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
- 2022-11-21 · Br J Nutr · vol. 130 · número 4 · págs. 728–736
- Editorial
- Cambridge University Press
- Citado
- 16 citas · más que el 33% de estudios similares · 0.2× el promedio de su campo
- Referencias
- 68 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Edible Oils Quality and Analysis · Fatty Acid Research and Health · Nutritional Studies and Diet
- Palabras clave
- olive oil consumption, serum lipids, total cholesterol, triglycerides, LDL cholesterol, HDL cholesterol, dose-response relationship, dietary fat intake, cardiovascular risk, Mediterranean diet, nonlinear dose-response relationship
- MeSH
- humans, lipids, triglycerides, adult, cholesterol, ldl, cholesterol, hdl, randomized controlled trials as topic, olive oil
3 autores
- Bahareh Jabbarzadeh Ganjeh🇮🇷Tehran University of Medical Sciences
- Ahmad Jayedi🇮🇷Semnan University of Medical Sciences
- Sakineh Shab‐Bidar🇮🇷 · autor de correspondenciaTehran University of Medical Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
We performed a systematic review and dose-response meta-analysis of randomised trials on the effects of olive oil consumption on blood lipids in adults. A systematic search was performed in PubMed, Scopus and Web of Science databases until May 2021. Randomised controlled trials (RCT) evaluating the effect of olive oil intake on serum total cholesterol (TC), TAG, LDL-cholesterol and HDL-cholesterol in adults were included. The mean difference (MD) and 95 % CI were calculated for each 10 g/d increment in olive oil intake using a random-effects model. A total of thirty-four RCT with 1730 participants were included. Each 10 g/d increase in olive oil consumption had minimal effects on blood lipids including TC (MD: 0·79 mg/dl; 95 % CI (-0·08, 1·66); I2 = 57 %; n 31, GRADE = low certainty), LDL-cholesterol (MD: 0·04 mg/dl, 95 % CI (-1·01, 0·94); I2 = 80 %; n 31, GRADE = very low certainty), HDL-cholesterol (MD: 0·22 mg/dl; 95 % CI (-0·01, 0·45); I2 = 38 %; n 33, GRADE = low certainty) and TAG (MD: 0·39 mg/dl; 95 % CI (-0·33, 1·11); I2 = 7 %; n 32, GRADE = low certainty). Levels of TC increased slightly with the increase in olive oil consumption up to 30 g/d (MD30 g/d: 2·76 mg/dl, 95 % CI (0·01, 5·51)) and then appeared to plateau with a slight downward curve. A trivial non-linear dose-dependent increment was seen for HDL-cholesterol, with the greatest increment at 20 g/d (MD20 g/d: 1·03 mg/dl, 95 % CI (-1·23, 3·29)). Based on existing evidence, olive oil consumption had trivial effects on levels of serum lipids in adults. More large-scale randomized trials are needed to present more reliable results.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.