Effect of olive oil consumption on diabetes risk: a dose-response meta-analysis
Du Y, Zhou H
Journal of health, population, and nutrition · 3 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
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2025-04-24 · J Health Popul Nutr · vol. 44 · número 1 · pág. 135
- Editorial
- BioMed Central
- Citado
- 4 citas · más que el 80% de estudios similares · 1.6× el promedio de su campo
- Referencias
- 32 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY-NC-ND
- Áreas de investigación
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Fatty Acid Research and Health
- Palabras clave
- Meta-analysis, Medicine, Environmental health, Diabetes mellitus, Consumption (sociology), Olive oil, Internal medicine, Food science, Endocrinology, Biology
- MeSH
- humans, diabetes mellitus, diabetes mellitus, type 2, diet, risk factors, middle aged, olive oil
2 autores
- Yanbin Du🇨🇳Henan University of Science and Technology
- Hua Zhou🇨🇳 · autor de correspondenciaHenan University of Science and Technology; First Affiliated Hospital of Henan University of Science and Technology
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Diabetes is a common metabolic disease worldwide, is also a global major public health problem. We carried out this meta-analysis to evaluate the effects of olive oil(OO) consumption on diabetes.
Methods
PubMed, Embase, Scopus, Web of Science and Cochrane Library databases were systematically searched until October 2024. Heterogeneity among studies was examined using Q and I2 statistics. Combined risk ratio (RR) with their 95% confidence interval (CI) were calculated by using a random effects model. Also dose-response analysis and subgroup analysis were performed.
Results
10 studies (4 cohorts and 6 RCT) involved more than 50,0000 subjects and 2,0000 individuals with diabetes were included in the meta-analysis. A 13% (RR = 0.87, 95%CI = 0.83 - 0.92, P 50 years(RR = 0.77, 95%CI = 0.70 - 0.89, P < 0.01), Europe(RR = 0.81, 95%CI = 0.72 - 0.86, P < 0.01) and extra virgin olive oil ( RR = 0.75, 95%CI = 0.65-0.87, P < 0.01). Dose-response analysis showed a significant nonlinear association of diabetes risk with OO intake(Pnon-linearity < 0.05) and when 10-20 g of olive oil is consumed daily, the effect amount is statistically significant, while more than 20 g there was not statistically significant. Begg's and Egger's regression test results indicated that there was no publication bias and the results were reliable.
Conclusions
Evidence from this meta-analysis suggested that OO consumption is associated with a decreased risk of diabetes, especially, 10-20 g OO daily may be beneficial for prevention and management of diabetes.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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