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Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies.
Lipids Health Dis 2014; 13:154LH

Abstract

BACKGROUND

The aim of the present meta-analysis of cohort studies was to focus on monounsaturated fat (MUFA) and cardiovascular disease, cardiovascular mortality as well as all-cause mortality, and to distinguish between the different dietary sources of MUFA.

METHODS

Literature search was performed using the electronic databases PUBMED, and EMBASE until June 2nd, 2014. Study specific risk ratios and hazard ratios were pooled using a inverse variance random effect model.

RESULTS

Thirty-two cohort studies (42 reports) including 841,211 subjects met the objectives and were included. The comparison of the top versus bottom third of the distribution of a combination of MUFA (of both plant and animal origin), olive oil, oleic acid, and MUFA:SFA ratio in each study resulted in a significant risk reduction for: all-cause mortality (RR: 0.89, 95% CI 0.83, 0.96, p = 0.001; I2 = 64%), cardiovascular mortality (RR: 0.88, 95% CI 0.80, 0.96, p = 0.004; I2 = 50%), cardiovascular events (RR: 0.91, 95% CI 0.86, 0.96, p = 0.001; I2 = 58%), and stroke (RR: 0.83, 95% CI 0.71, 0.97, p = 0.02; I2 = 70%). Following subgroup analyses, significant associations could only be found between higher intakes of olive oil and reduced risk of all-cause mortality, cardiovascular events, and stroke, respectively. The MUFA subgroup analyses did not reveal any significant risk reduction.

CONCLUSION

The results indicate an overall risk reduction of all-cause mortality (11%), cardiovascular mortality (12%), cardiovascular events (9%), and stroke (17%) when comparing the top versus bottom third of MUFA, olive oil, oleic acid, and MUFA:SFA ratio. MUFA of mixed animal and vegetable sources per se did not yield any significant effects on these outcome parameters. However, only olive oil seems to be associated with reduced risk. Further research is necessary to evaluate specific sources of MUFA (i.e. plant vs. animal) and cardiovascular risk.

Authors+Show Affiliations

Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Althanstraβe 14 (UZAII), A-1090 Vienna, Austria. lukas.schwingshackl@univie.ac.at.No affiliation info available

Pub Type(s)

Journal Article
Meta-Analysis
Review
Systematic Review

Language

eng

PubMed ID

25274026

Citation

Schwingshackl, Lukas, and Georg Hoffmann. "Monounsaturated Fatty Acids, Olive Oil and Health Status: a Systematic Review and Meta-analysis of Cohort Studies." Lipids in Health and Disease, vol. 13, 2014, p. 154.
Schwingshackl L, Hoffmann G. Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies. Lipids Health Dis. 2014;13:154.
Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies. Lipids in Health and Disease, 13, p. 154. doi:10.1186/1476-511X-13-154.
Schwingshackl L, Hoffmann G. Monounsaturated Fatty Acids, Olive Oil and Health Status: a Systematic Review and Meta-analysis of Cohort Studies. Lipids Health Dis. 2014 Oct 1;13:154. PubMed PMID: 25274026.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies. AU - Schwingshackl,Lukas, AU - Hoffmann,Georg, Y1 - 2014/10/01/ PY - 2014/07/07/received PY - 2014/09/26/accepted PY - 2014/10/3/entrez PY - 2014/10/3/pubmed PY - 2015/3/31/medline SP - 154 EP - 154 JF - Lipids in health and disease JO - Lipids Health Dis VL - 13 N2 - BACKGROUND: The aim of the present meta-analysis of cohort studies was to focus on monounsaturated fat (MUFA) and cardiovascular disease, cardiovascular mortality as well as all-cause mortality, and to distinguish between the different dietary sources of MUFA. METHODS: Literature search was performed using the electronic databases PUBMED, and EMBASE until June 2nd, 2014. Study specific risk ratios and hazard ratios were pooled using a inverse variance random effect model. RESULTS: Thirty-two cohort studies (42 reports) including 841,211 subjects met the objectives and were included. The comparison of the top versus bottom third of the distribution of a combination of MUFA (of both plant and animal origin), olive oil, oleic acid, and MUFA:SFA ratio in each study resulted in a significant risk reduction for: all-cause mortality (RR: 0.89, 95% CI 0.83, 0.96, p = 0.001; I2 = 64%), cardiovascular mortality (RR: 0.88, 95% CI 0.80, 0.96, p = 0.004; I2 = 50%), cardiovascular events (RR: 0.91, 95% CI 0.86, 0.96, p = 0.001; I2 = 58%), and stroke (RR: 0.83, 95% CI 0.71, 0.97, p = 0.02; I2 = 70%). Following subgroup analyses, significant associations could only be found between higher intakes of olive oil and reduced risk of all-cause mortality, cardiovascular events, and stroke, respectively. The MUFA subgroup analyses did not reveal any significant risk reduction. CONCLUSION: The results indicate an overall risk reduction of all-cause mortality (11%), cardiovascular mortality (12%), cardiovascular events (9%), and stroke (17%) when comparing the top versus bottom third of MUFA, olive oil, oleic acid, and MUFA:SFA ratio. MUFA of mixed animal and vegetable sources per se did not yield any significant effects on these outcome parameters. However, only olive oil seems to be associated with reduced risk. Further research is necessary to evaluate specific sources of MUFA (i.e. plant vs. animal) and cardiovascular risk. SN - 1476-511X UR - https://www.unboundmedicine.com/medline/citation/25274026/full_citation L2 - https://lipidworld.biomedcentral.com/articles/10.1186/1476-511X-13-154 DB - PRIME DP - Unbound Medicine ER -