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

Ghobadi, Saeed; Hassanzadeh-Rostami, Zahra; Mohammadian, Fatemeh; Nikfetrat, A.; Ghasemifard, Negar; Dehkordi, Hamidreza Raeisi; Faghih, Shiva

doi:10.1080/10408398.2018.1438349

Cited by 53 publications

(37 citation statements)

References 62 publications

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“…In line with findings from the present NMA, pairwise meta-analyses of intervention trials have shown that n-3- and n-6-rich oils were more effective in reducing TC and LDL-C compared with olive oil ( 8 ). Similar to our findings, in a meta-analysis of 28 studies, flaxseed oil was not more effective in reducing TC or LDL-C compared with different vegetable oils (olive, rapeseed, hempseed, safflower, or sunflower oil) ( 80 ).…”

Section: Discussionsupporting

confidence: 90%

“…Moreover, findings on dietary acids are more difficult to transfer into recommendations on primary prevention of noncommunicable chronic diseases ( 7 ). Pairwise meta-analyses showed that n-3- and n-6-rich plant oils were more effective in reducing LDL-C and total cholesterol (TC) compared with olive oil ( 8 ), whereas palm oil consumption increased LDL-C considerably more than vegetable oils low in SFAs ( 9 ). Although, the effects of oils on blood lipids can be predicted from their fatty acid composition ( 10 ), one question that still remains to be answered is: which type of oils/solid fats offers the greatest improvements on blood lipids, combining direct and indirect evidence?…”

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confidence: 99%

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Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis

Schwingshackl

Bogensberger

Benčič

et al. 2018

Journal of Lipid Research

114

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The aim of this network meta-analysis (NMA) is to compare the effects of different oils/solid fats on blood lipids. Literature searches were performed until March 2018. Inclusion criteria were as follows: i) randomized trial (≥3 weeks study length) comparing at least two of the following oils/solid fats: safflower, sunflower, rapeseed, hempseed, flaxseed, corn, olive, soybean, palm, and coconut oil, and lard, beef-fat, and butter; ii) outcomes LDL-cholesterol (LDL-C), total cholesterol (TC), HDL-cholesterol (HDL-C), and triacylglycerols (TGs). A random dose-response (per 10% isocaloric exchange) NMA was performed and surface under the cumulative ranking curve (SUCRA) was estimated. Fifty-four trials were included in the NMA. Safflower oil had the highest SUCRA value for LDL-C (82%) and TC (90%), followed by rapeseed oil (76% for LDL-C, 85% for TC); whereas, palm oil (74%) had the highest SUCRA value for TG, and coconut oil (88%) for HDL-C. Safflower, sunflower, rapeseed, flaxseed, corn, olive, soybean, palm, and coconut oil as well beef fat were more effective in reducing LDL-C (−0.42 to −0.23 mmol/l) as compared with butter. Despite limitations in these data, our NMA findings are in line with existing evidence on the metabolic effects of fat and support current recommendations to replace high saturated-fat food with unsaturated oils.

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Section: Discussionsupporting

confidence: 90%

mentioning

confidence: 99%

Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis

Schwingshackl

Bogensberger

Benčič

et al. 2018

Journal of Lipid Research

114

View full text Add to dashboard Cite

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“…In clinical trials, n-3- and n-6-rich plant oils are more effective in reducing LDL-C and total cholesterol (TC) compared with olive oil [ 32 ]. However, the positive impact of EVO on lipid profile that we observed in comparison with the other fat sources confirms the results of a recent meta-analysis of 27 randomized clinical trials involving 1089 subjects [ 33 ], in particular as regards the effect on plasma HDL-C level. Moreover, in our cohort, EVO use was associated with lower level of HSI, and –consequently- to a lower probability to be affected by non-alcoholic fatty liver disease [ 19 ].…”

Section: Discussionsupporting

confidence: 90%

Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study

et al. 2020

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Background: Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used dietary fats in cooking and as seasoning and hemodynamic and lipid parameters. Methods: For this study, we selected from the Brisighella Heart Study cohort subjects who were not treated with antihypertensive drugs and report with certainty their daily mean intake of dietary fats in cooking and as seasoning. Depending on the main source of dietary fat, the involved subjects were classified as prevalent extra-virgin olive oil (EVO) users, prevalent corn oil users, prevalent users of different vegetable oils and prevalent animal fat users, and we compared their characteristics. Results: Everyday consumption of EVO as a main seasoning and cooking fat source was significantly associated to lower body mass index, visceral adiposity index, blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users. Corn oil users also had lower blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users, as well. In particular, in an age and systolic blood pressure adjusted model, the predictors of carotid-femoral pulse wave velocity were the prevalent use of EVO (RR = 0.84, 95% CI 0.67–0.94 vs. other prevalent fat sources), LDL-Cholesterol (RR = 1.12, 95% CI 1.02–1.42), serum uric acid (RR = 1.21, 95% CI 1.09–1.54) and estimated GFR (RR = 0.77, 95% CI 0.59–0.99). Conclusions: According to our findings, the choice of everyday seasoning and cooking fat is associated with a different metabolic and haemodynamic pattern.

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“…Health effects of olive oil, primarily as a constituent of the Mediterranean diet, has been the subject of many studies (10–22) and were mainly attributed to its polyphenol content. Antioxidant and anti-inflammatory properties and improvement in endothelial dysfunction and lipid profile have been reported for dietary polyphenols (21, 23).…”

Section: Introductionmentioning

confidence: 99%

Network Meta-Analysis of Metabolic Effects of Olive-Oil in Humans Shows the Importance of Olive Oil Consumption With Moderate Polyphenol Levels as Part of the Mediterranean Diet

Tsartsou

Proutsos²,

Castanas

et al. 2019

Front. Nutr.

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The beneficial role of olive oil consumption is nowadays widely recognized. However, it is not clear whether its health effects are due to the presence of monounsaturated lipids and/or to the antioxidant fraction of microconstituents present in olive oil. The aim of the present study was to analyze the exact role of olive oil in the modification of metabolic factors (glucose and circulating lipids) and explore the role of its antioxidant polyphenols. In the present work, we have performed a network meta-analysis of 30 human intervention studies, considering direct and indirect interactions and impact of each constituent. Interestingly, we show that the impact of olive oil on glucose, triglycerides, and LDL-cholesterol is mediated through an adherence to the Mediterranean diet, with the only notable effect of olive oil polyphenols being the increase of HDL-cholesterol, and the amelioration of the antioxidant and inflammatory status of the subjects. Additionally, we report for the first time that lower antioxidant polyphenol levels may be sufficient for the beneficial effects of olive oil, while we show that the lipid fraction of olive oil may be responsible for some of its beneficial actions. In all parameters examined the beneficial effect of olive oil was more pronounced in subjects with an established metabolic syndrome or other chronic conditions/diseases. In conclusion, all these findings provide new knowledge that could lead to re-establishment of the role of olive oil in human nutrition.

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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

Abstract: This meta-analysis suggested that OO consumption decreased serum TC, LDL-c, and TG less but increased HDL-c more than other plant oils.

Cited by 53 publications

References 62 publications

Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis

Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis

Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study

Network Meta-Analysis of Metabolic Effects of Olive-Oil in Humans Shows the Importance of Olive Oil Consumption With Moderate Polyphenol Levels as Part of the Mediterranean Diet

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