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Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case-control, cohort and intervention studies.

Abstract

Increasing evidence suggests that the Mediterranean diet can reduce the risk of CVD. Olive oil is the hallmark of this dietary pattern. We conducted a meta-analysis of case-control, prospective cohort studies and a randomised controlled trial investigating the specific association between olive oil consumption and the risk of CHD (101,460 participants) or stroke (38,673 participants). The results of all observational studies were adjusted for total energy intake. The random-effects model assessing CHD as an outcome showed a relative risk (RR) of 0.73 (95% CI 0.44, 1.21) in case-control studies and 0.96 (95% CI 0.78, 1.18) in cohort studies for a 25 g increase in olive oil consumption. In cohort studies, the random-effects model assessing stroke showed a RR of 0.74 (95% CI 0.60, 0.92). The random-effects model combining all cardiovascular events (CHD and stroke) showed a RR of 0.82 (95% CI 0.70, 0.96). Evidence of heterogeneity was apparent for CHD, but not for stroke. Both the Egger test (P= 0.06) and the funnel plot suggested small-study effects. Available studies support an inverse association of olive oil consumption with stroke (and with stroke and CHD combined), but no significant association with CHD. This finding is in agreement with the recent successful results of the PREDIMED randomised controlled trial.

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  • Publisher Full Text
  • Authors+Show Affiliations

    ,

    Department of Preventive Medicine and Public Health,University of Navarra,Pamplona,Spain.

    ,

    Geriatric Unit, Department of Internal Medicine and Geriatrics, University of Palermo,Via F. Scaduto 6/c,90144Palermo,Italy.

    Division of Medicine and Health Sciences, University of Jaen,Jaen,Spain.

    Source

    The British journal of nutrition 112:2 2014 Jul 28 pg 248-59

    MeSH

    Case-Control Studies
    Cohort Studies
    Coronary Disease
    Diet, Mediterranean
    Evidence-Based Medicine
    Fruit
    Humans
    Incidence
    Olea
    Olive Oil
    Plant Oils
    Randomized Controlled Trials as Topic
    Reproducibility of Results
    Risk Factors
    Stroke

    Pub Type(s)

    Comparative Study
    Journal Article
    Meta-Analysis
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    24775425

    Citation

    Martínez-González, Miguel A., et al. "Olive Oil Consumption and Risk of CHD And/or Stroke: a Meta-analysis of Case-control, Cohort and Intervention Studies." The British Journal of Nutrition, vol. 112, no. 2, 2014, pp. 248-59.
    Martínez-González MA, Dominguez LJ, Delgado-Rodríguez M. Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case-control, cohort and intervention studies. Br J Nutr. 2014;112(2):248-59.
    Martínez-González, M. A., Dominguez, L. J., & Delgado-Rodríguez, M. (2014). Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case-control, cohort and intervention studies. The British Journal of Nutrition, 112(2), pp. 248-59. doi:10.1017/S0007114514000713.
    Martínez-González MA, Dominguez LJ, Delgado-Rodríguez M. Olive Oil Consumption and Risk of CHD And/or Stroke: a Meta-analysis of Case-control, Cohort and Intervention Studies. Br J Nutr. 2014 Jul 28;112(2):248-59. PubMed PMID: 24775425.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case-control, cohort and intervention studies. AU - Martínez-González,Miguel A, AU - Dominguez,Ligia J, AU - Delgado-Rodríguez,Miguel, Y1 - 2014/04/28/ PY - 2014/4/30/entrez PY - 2014/4/30/pubmed PY - 2014/9/3/medline SP - 248 EP - 59 JF - The British journal of nutrition JO - Br. J. Nutr. VL - 112 IS - 2 N2 - Increasing evidence suggests that the Mediterranean diet can reduce the risk of CVD. Olive oil is the hallmark of this dietary pattern. We conducted a meta-analysis of case-control, prospective cohort studies and a randomised controlled trial investigating the specific association between olive oil consumption and the risk of CHD (101,460 participants) or stroke (38,673 participants). The results of all observational studies were adjusted for total energy intake. The random-effects model assessing CHD as an outcome showed a relative risk (RR) of 0.73 (95% CI 0.44, 1.21) in case-control studies and 0.96 (95% CI 0.78, 1.18) in cohort studies for a 25 g increase in olive oil consumption. In cohort studies, the random-effects model assessing stroke showed a RR of 0.74 (95% CI 0.60, 0.92). The random-effects model combining all cardiovascular events (CHD and stroke) showed a RR of 0.82 (95% CI 0.70, 0.96). Evidence of heterogeneity was apparent for CHD, but not for stroke. Both the Egger test (P= 0.06) and the funnel plot suggested small-study effects. Available studies support an inverse association of olive oil consumption with stroke (and with stroke and CHD combined), but no significant association with CHD. This finding is in agreement with the recent successful results of the PREDIMED randomised controlled trial. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/24775425/full_citation L2 - https://www.cambridge.org/core/product/identifier/S0007114514000713/type/journal_article DB - PRIME DP - Unbound Medicine ER -