橄榄油或可降低心血管疾病、糖尿病和全因死亡风险
- ①纳入27项研究进行4个独立的荟萃分析，随访时间3.7至28年不等，涉及人群68万至128万不等，总结橄榄油摄入对心血管疾病（CVD）、癌症、2 型糖尿病（T2D）和全因死亡率的影响；
- ②每天每额外摄入25g橄榄油可使CVD风险、T2D风险和全因死亡率分别降低16%、22%、11%；
- ③橄榄油摄入与癌症风险或相关死亡没有显著关联；
- ④T2D风险的证据异质性较低，CVD、癌症和全因死亡率风险相关证据异质性较高；
- ⑤纳入的研究中未发现高橄榄油摄入有害健康的证据。
主编推荐语
地中海饮食有助于预防心血管疾病，并减少心血管相关死亡。橄榄油是地中海饮食中的重要成分和能力提供者，有试验表明橄榄油有助于降低心血管疾病、2型糖尿病等疾病风险。西班牙纳瓦拉大学Miguel A. Martínez-Gonzalez团队近日在Clinical Nutrition发表文章，纳入已发表的多项大队列前瞻性研究和随机对照试验进行系统性综述和荟萃分析，表明橄榄油摄入可降低心血管疾病、2型糖尿病风险和全因死亡率，但与癌症风险没有显著关联。
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Effect of olive oil consumption on cardiovascular disease, cancer, type 2 diabetes, and all-cause mortality: A systematic review and meta-analysis
橄榄油摄入对心血管疾病、癌症、2型糖尿病和全因死亡率的影响：一项系统评价和荟萃分析
10.1016/j.clnu.2022.10.001
2022-11-10, Systemic Review & Meta-analysis
Abstract & Authors:展开
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Background: Some large prospective studies on olive oil consumption and risk of chronic disease suggested protective effects.
Objective: We conducted an outcome-wide systematic review and meta-analysis of prospective cohort studies and randomized controlled trials (RCT) assessing the association between olive oil consumption and the primary risk of 4 different outcomes: cardiovascular disease (CVD), cancer, type 2 diabetes (T2D) or all-cause mortality through January 2022.
Methods: Thirty-six studies were included in the systematic review and twenty-seven studies (24 prospective cohorts and 3 different reports from one RCT) were assessed in 4 quantitative random-effects meta-analyses. They included a total of 806,203 participants with 49,223 CVD events; 1,285,064 participants with 58,892 incident cases of cancer; 680,239 participants with 13,389 incident cases of T2D; and 733,420 participants with 174,081 deaths. Olive oil consumption was most frequently measured with validated food frequency questionnaires. Studies follow-up ranged between 3.7 and 28 years.
Results: A 16% reduced risk of CVD (relative risk [RR]: 0.84; 95% confidence interval [CI]: 0.76 to 0.94), standardized for every additional olive oil consumption of 25 g/d was found. No significant association with cancer risk was observed (RR: 0.94; 95% CI: 0.86 to 1.03, per 25 g/d). Olive oil consumption was associated with a 22% lower relative risk of T2D (RR: 0.78; 95% CI: 0.69 to 0.87, per 25 g/d) without evidence of heterogeneity. Similarly, it was inversely associated with all-cause mortality (RR: 0.89; 95% CI: 0.85 to 0.93, per 25 g/d). Only the results for T2D were homogeneous. Specific sources of heterogeneity for the other 3 outcomes were not always apparent.
Conclusions: Prospective studies supported a beneficial association of olive oil consumption with CVD, T2D and all-cause mortality, but they did not show any association with cancer risk.
First Authors:
Miguel A Martinez-Gonzalez
Correspondence Authors:
Miguel A Martinez-Gonzalez
All Authors:
Miguel A Martinez-Gonzalez,Carmen Sayón-Orea,Vanessa Bullón-Vela,Maira Bes-Rastrollo,Fernando Rodríguez-Artalejo,María José Yusta-Boyo,Marta García-Solano
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