TY - JOUR
T1 - Comparison of blood lipid-lowering effects of olive oil and other plant oils
T2 - A systematic review and meta‐analysis of 27 randomized placebo‐controlled clinical trials
AU - Ghobadi, Saeed
AU - Hassanzadeh-Rostami, Zahra
AU - Mohammadian, Fatemeh
AU - Nikfetrat, Arash
AU - Ghasemifard, negar
AU - Raeisi Dehkordi, Hamidreza
AU - Faghih, Shiva
N1 - Funding Information:
Shiraz University of Medical Sciences ID: 1396-01-106-16356
Publisher Copyright:
© 2018, © 2018 Taylor & Francis Group, LLC.
PY - 2019/7/20
Y1 - 2019/7/20
N2 - Objective: We aim to report a systematic review and meta-analysis of randomized controlled trials (RCTs) on effects of olive oil consumption compared with other plant oils on blood lipids. Methods: PubMed, web of science, Scopus, ProQuest, and Embase were systematically searched until September 2017, with no age, language and design restrictions. Weighed mean difference (WMD) and 95% confidence interval (CI) were expressed as effect size. Sensitivity analyses and pre specified subgroup was conducted to evaluate potential heterogeneity. Meta-regression analyses were performed to investigate association between blood lipid-lowering effects of olive oil and duration of treatment. Results: Twenty-seven trials, comprising 1089 participants met the eligibility criteria. Results of this study showed that compared to other plant oils, high-density lipoprotein level increased significantly more for OO (1.37 mg/dl: 95% CI: 0.4, 2.36). Also OO consumption reduced total cholesterol (TC) (6.27 mg/dl, 95% CI: 2.8, 10.6), Low-density lipoprotein (LDL-c) (4.2 mg/dl, 95% CI: 1.4, 7.01), and triglyceride (TG) (4.31 mg/dl, 95% CI: 0.5, 8.12) significantly less than other plant oils. There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion: This meta-analysis suggested that OO consumption decreased serum TC, LDL-c, and TG less but increased HDL-c more than other plant oils.
AB - Objective: We aim to report a systematic review and meta-analysis of randomized controlled trials (RCTs) on effects of olive oil consumption compared with other plant oils on blood lipids. Methods: PubMed, web of science, Scopus, ProQuest, and Embase were systematically searched until September 2017, with no age, language and design restrictions. Weighed mean difference (WMD) and 95% confidence interval (CI) were expressed as effect size. Sensitivity analyses and pre specified subgroup was conducted to evaluate potential heterogeneity. Meta-regression analyses were performed to investigate association between blood lipid-lowering effects of olive oil and duration of treatment. Results: Twenty-seven trials, comprising 1089 participants met the eligibility criteria. Results of this study showed that compared to other plant oils, high-density lipoprotein level increased significantly more for OO (1.37 mg/dl: 95% CI: 0.4, 2.36). Also OO consumption reduced total cholesterol (TC) (6.27 mg/dl, 95% CI: 2.8, 10.6), Low-density lipoprotein (LDL-c) (4.2 mg/dl, 95% CI: 1.4, 7.01), and triglyceride (TG) (4.31 mg/dl, 95% CI: 0.5, 8.12) significantly less than other plant oils. There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion: This meta-analysis suggested that OO consumption decreased serum TC, LDL-c, and TG less but increased HDL-c more than other plant oils.
KW - Dyslipidemia
KW - High-density lipoprotein cholesterol
KW - Low-density lipoprotein cholesterol
KW - Olive oil
KW - Total cholesterol
KW - Triacylglycerol
UR - http://www.scopus.com/inward/record.url?scp=85052731977&partnerID=8YFLogxK
U2 - 10.1080/10408398.2018.1438349
DO - 10.1080/10408398.2018.1438349
M3 - Review article
C2 - 29420053
AN - SCOPUS:85052731977
SN - 1040-8398
VL - 59
SP - 2110
EP - 2124
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 13
ER -