Comparison of blood lipid-lowering effects of olive oil and other plant oils: A systematic review and meta‐analysis of 27 randomized placebo‐controlled clinical trials. Issue 13 (20th July 2019)

• Record Type: Journal Article
• Authors: Ghobadi, Saeed; Hassanzadeh-Rostami, Zahra; Mohammadian, Fatemeh; Nikfetrat, Arash; Ghasemifard, negar; Raeisi Dehkordi, Hamidreza; Faghih, Shiva
• Is Part Of: Critical reviews in food science and nutrition. Volume 59:Issue 13(2019)
• Page Start: 2110
• Page End: 2124
• Publication Date: 2019-07-20
• Subjects: Olive oil -- Dyslipidemia -- Low-density lipoprotein cholesterol -- High-density lipoprotein cholesterol -- Total cholesterol -- Triacylglycerol; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2018.1438349
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: 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.