Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis.
Adult
Aged
Biomarkers
/ blood
Blood Pressure
Cardiovascular Diseases
/ blood
Diet, Healthy
Diet, Mediterranean
Dyslipidemias
/ blood
Female
Health Status
Humans
Hypertension
/ epidemiology
Lipids
/ blood
Male
Middle Aged
Network Meta-Analysis
Nutritive Value
Olive Oil
Protective Factors
Randomized Controlled Trials as Topic
Risk Assessment
Risk Factors
Risk Reduction Behavior
Cardiovascular risk factors
Extra virgin olive oil
Network meta-analysis
Olive oil
Phenolic compounds
Ranking
Journal
Nutrition, metabolism, and cardiovascular diseases : NMCD
ISSN: 1590-3729
Titre abrégé: Nutr Metab Cardiovasc Dis
Pays: Netherlands
ID NLM: 9111474
Informations de publication
Date de publication:
10 2019
10 2019
Historique:
received:
22
05
2019
revised:
02
07
2019
accepted:
02
07
2019
pubmed:
6
8
2019
medline:
20
2
2020
entrez:
6
8
2019
Statut:
ppublish
Résumé
This network meta-analysis (NMA) compares the effects of different types of olive oil (OO) on cardiovascular risk factors. Literature search was conducted on three electronic databases (Medline, Web of Science, and Cochrane Central). Randomized controlled trials (RCTs) (≥3 weeks duration of intervention) comparing at least two of the following types of OO: refined OO (ROO), mixed OO (MOO), low phenolic (extra) virgin OO (LP(E)VOO), and high phenolic (extra) virgin OO (HP(E)VOO). Random-effects NMA was performed for seven outcomes; and surface under the cumulative ranking curve (SUCRA) was estimated, using an analytical approach (P-score). Thirteen RCTs (16 reports) with 611 mainly healthy participants (mean age: 26-70 years) were identified. No differences for total cholesterol, HDL-cholesterol, triacylglycerols, and diastolic blood pressure were observed comparing ROO, MOO, LP(E)VOO and HP(E)VOO. HP(E)VOO slightly reduce LDL-cholesterol (LDL-C) compared to LP(E)VOO (mean difference [MD]: -0.14 mmol/L, 95%-CI: -0.28, -0.01). Both, HP(E)VOO and LP(E)VOO reduces SBP compared to ROO (range of MD: -2.99 to -2.87 mmHg), and HP(E)VOO may improve oxidized LDL-cholesterol (oxLDL-C) compared to ROO (standardized MD: -0.68, 95%-CI: -1.31, -0.04). In secondary analyses, EVOO may reduce oxLDL-C compared to ROO, and a dose-response relationship between higher intakes of phenolic compounds from OO and lower SBP and oxLDL-C values was detected. HP(E)VOO was ranked as best treatment for LDL-C (P-score: 0.83), oxLDL-C (0.88), and SBP (0.75). HP(E)VOO may improve some cardiovascular risk factors, however, public health implications are limited by overall low or moderate certainty of evidence.
Sections du résumé
BACKGROUND AND AIM
This network meta-analysis (NMA) compares the effects of different types of olive oil (OO) on cardiovascular risk factors.
METHODS AND RESULTS
Literature search was conducted on three electronic databases (Medline, Web of Science, and Cochrane Central).
INCLUSION CRITERIA
Randomized controlled trials (RCTs) (≥3 weeks duration of intervention) comparing at least two of the following types of OO: refined OO (ROO), mixed OO (MOO), low phenolic (extra) virgin OO (LP(E)VOO), and high phenolic (extra) virgin OO (HP(E)VOO). Random-effects NMA was performed for seven outcomes; and surface under the cumulative ranking curve (SUCRA) was estimated, using an analytical approach (P-score). Thirteen RCTs (16 reports) with 611 mainly healthy participants (mean age: 26-70 years) were identified. No differences for total cholesterol, HDL-cholesterol, triacylglycerols, and diastolic blood pressure were observed comparing ROO, MOO, LP(E)VOO and HP(E)VOO. HP(E)VOO slightly reduce LDL-cholesterol (LDL-C) compared to LP(E)VOO (mean difference [MD]: -0.14 mmol/L, 95%-CI: -0.28, -0.01). Both, HP(E)VOO and LP(E)VOO reduces SBP compared to ROO (range of MD: -2.99 to -2.87 mmHg), and HP(E)VOO may improve oxidized LDL-cholesterol (oxLDL-C) compared to ROO (standardized MD: -0.68, 95%-CI: -1.31, -0.04). In secondary analyses, EVOO may reduce oxLDL-C compared to ROO, and a dose-response relationship between higher intakes of phenolic compounds from OO and lower SBP and oxLDL-C values was detected. HP(E)VOO was ranked as best treatment for LDL-C (P-score: 0.83), oxLDL-C (0.88), and SBP (0.75).
CONCLUSIONS
HP(E)VOO may improve some cardiovascular risk factors, however, public health implications are limited by overall low or moderate certainty of evidence.
Identifiants
pubmed: 31378629
pii: S0939-4753(19)30266-2
doi: 10.1016/j.numecd.2019.07.001
pii:
doi:
Substances chimiques
Biomarkers
0
Lipids
0
Olive Oil
0
Types de publication
Journal Article
Meta-Analysis
Research Support, Non-U.S. Gov't
Systematic Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1030-1039Informations de copyright
Copyright © 2019 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.