Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Meta-Analysis
. 2019 Oct;29(10):1030-1039.
doi: 10.1016/j.numecd.2019.07.001. Epub 2019 Jul 8.

Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis

Lukas Schwingshackl  1 , Marc Krause  2 , Christine Schmucker  2 , Georg Hoffmann  3 , Gerta Rücker  4 , Joerg J Meerpohl  2
Affiliations
Meta-Analysis

Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis

Lukas Schwingshackl et al. Nutr Metab Cardiovasc Dis. 2019 Oct.

Abstract

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.

Keywords: Cardiovascular risk factors; Extra virgin olive oil; Network meta-analysis; Olive oil; Phenolic compounds; Ranking.

PubMed Disclaimer

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

Publication types

MeSH terms

LinkOut - more resources