Effect of olive oil consumption on cardiovascular disease, cancer, type 2 diabetes, and all-cause mortality : A systematic review and meta-analysis
Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved..
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.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2022 |
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| Erschienen: |
2022 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:41 |
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| Enthalten in: |
Clinical nutrition (Edinburgh, Scotland) - 41(2022), 12 vom: 15. Dez., Seite 2659-2682 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Martínez-González, Miguel A [VerfasserIn] |
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| Links: |
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| Themen: |
Cancer |
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| Anmerkungen: |
Date Completed 06.12.2022 Date Revised 25.01.2023 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.clnu.2022.10.001 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM348573561 |
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| 100 | 1 | |a Martínez-González, Miguel A |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Effect of olive oil consumption on cardiovascular disease, cancer, type 2 diabetes, and all-cause mortality |b A systematic review and meta-analysis |
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| 500 | |a Date Revised 25.01.2023 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved. | ||
| 520 | |a BACKGROUND: Some large prospective studies on olive oil consumption and risk of chronic disease suggested protective effects | ||
| 520 | |a 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 | ||
| 520 | |a 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 | ||
| 520 | |a 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 | ||
| 520 | |a 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 | ||
| 650 | 4 | |a Meta-Analysis | |
| 650 | 4 | |a Systematic Review | |
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 4 | |a Cancer | |
| 650 | 4 | |a Cardiovascular disease | |
| 650 | 4 | |a Cohort studies | |
| 650 | 4 | |a Diabetes | |
| 650 | 4 | |a Mediterranean diet | |
| 650 | 4 | |a Monounsaturated fat | |
| 650 | 7 | |a Olive Oil |2 NLM | |
| 700 | 1 | |a Sayón-Orea, Carmen |e verfasserin |4 aut | |
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| 700 | 1 | |a García-Solano, Marta |e verfasserin |4 aut | |
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