Olive oil intake and cardiovascular disease, cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of prospective cohort studies
Ke Y, Fan H, Zhao Y, Fu X, Wang M, Gao Y, Chen Y, Huo W, Zhang W, Wang L, Wu Y, Li X, Zhang D, Hu F, Zhang M, Sun L, Lu J, Hu D
Food & function · 10 citas
Cómo se estudió
- Diseño
- Metaanálisis (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
- Gobierno
- National Natural Science Foundation of China
- Organización sin fines de lucro
- Postdoctoral Research Foundation of China
- Gobierno
- Science and Technology Planning Project of Shenzhen Municipality
- Gobierno
- Basic and Applied Basic Research Foundation of Guangdong Province
- Subvenciones
- Basic and Applied Basic Research Foundation of Guangdong Province (2022A1515010503); Science and Technology Planning Project of Shenzhen Municipality (JCYJ20210324093612032); National Natural Science Foundation of China (82273707); National Natural Science Foundation of China (82103940); Basic and Applied Basic Research Foundation of Guangdong Province (2021A1515012503); Postdoctoral Research Foundation of China (2021M692903); Science and Technology Planning Project of Shenzhen Municipality (JCYJ20220818095818040); National Natural Science Foundation of China (82304228); National Natural Science Foundation of China (81973152); National Natural Science Foundation of China (82073646)
Según 4 financiadores declarados.
Publicación
- Publicado
- 2024-01-01 · Food Funct · vol. 15 · número 9 · págs. 4668–4681
- Editorial
- Royal Society of Chemistry
- Citado
- 16 citas · más que el 86% de estudios similares · 2.0× el promedio de su campo
- Referencias
- 56 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress
- Palabras clave
- Medicine, Relative risk, Meta-analysis, Incidence (geometry), Cohort study, Stroke (engine), Internal medicine, Confidence interval, Cancer, Cause of death, Disease, Mortality rate
- MeSH
- humans, neoplasms, cardiovascular diseases, incidence, prospective studies, adult, middle aged, female, male, olive oil
18 autores
- Yamin Ke🇨🇳Zhengzhou University
- Haohao Fan🇨🇳Zhengzhou University
- Yang Zhao🇨🇳Zhengzhou University
- Xueru Fu🇨🇳Zhengzhou University
- Mengmeng Wang🇨🇳Zhengzhou University
- Yajuan Gao🇨🇳Zhengzhou University
- Yaobing Chen🇨🇳Zhengzhou University
- Weifeng Huo🇨🇳Zhengzhou University
- Wenkai Zhang🇨🇳Zhengzhou University
- Longkang Wang🇨🇳Zhengzhou University
- Yuying Wu🇨🇳Zhengzhou University
- Xi Li🇨🇳Zhengzhou University
- Dongdong Zhang🇨🇳Shenzhen University; Shenzhen Luohu People's Hospital
- Fulan Hu🇨🇳Shenzhen University
- Ming Zhang🇨🇳Shenzhen University
- Liang Sun🇨🇳Zhengzhou University
- Jie Lu🇨🇳 · autor de correspondenciaZhengzhou University
- Dongsheng Hu🇨🇳 · autor de correspondenciaZhengzhou University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background: Currently, the reported links between olive oil intake and cardiovascular disease (CVD), cancer morbidity and mortality, and all-cause mortality are inconsistent. The aim of this meta-analysis is to study the reported correlations of olive oil intake with CVD, coronary heart disease (CHD), stroke and cancer incidence and mortality, and all-cause mortality. Methods: PubMed, Embase, and Web of Science were searched until March 7, 2024. Pooled relative risks (RRs) and 95% confidence intervals (CIs) were estimated by the random-effects model. Nonlinear dose-response relationships were modeled with restricted cubic splines. This study has been registered at PROSPERO (CRD42023419001). Results: Overall, 30 articles covering 2 710 351 participants were identified. Higher olive oil intake was linked with a reduced risk of CVD incidence (RR: 0.85; 95% CI: 0.77, 0.93), CHD incidence (RR: 0.85; 95% CI: 0.72, 0.99), CVD mortality (RR: 0.77; 95% CI: 0.67, 0.88), and all-cause mortality (RR: 0.85; 95% CI: 0.81, 0.89). For a 10 g d-1 increment of olive oil intake, the risk of CVD incidence, stroke incidence, CVD mortality, and all-cause mortality decreased by 7%, 5%, 8%, and 8%, respectively. No association was found between olive oil intake and cancer incidence and mortality. Nonlinear relationships between olive oil intake and CVD and all-cause mortality were observed, with a reduced risk from intakes ranging from 0 to 18 g d-1 and 0 to 22 g d-1, respectively. Conclusion: Our study found that high olive oil intake was related to a lower risk of CVD and CHD incidence and CVD mortality and all-cause mortality.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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