Department of Preventive Medicine and Public Health, University of Navarra-IDISNA, 31008 Pamplona, Spain.
Department of Preventive Medicine and Public Health, School of Medicine. Universidad Autónoma de Madrid-IdiPaz, CIBERESP and IMDEA-Food (CEI UAM+CSIC), Madrid, Spain.
Clin Nutr. 2022 Dec;41(12):2659-2682. doi: 10.1016/j.clnu.2022.10.001. Epub 2022 Oct 10.
Some large prospective studies on olive oil consumption and risk of chronic disease suggested protective effects.
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.
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.
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.
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.
一些关于橄榄油消费与慢性病风险的大型前瞻性研究表明具有保护作用。
我们进行了一项针对前瞻性队列研究和随机对照试验（RCT）的全面系统回顾和荟萃分析，评估了橄榄油消费与以下 4 种主要结局的相关性：心血管疾病（CVD）、癌症、2 型糖尿病（T2D）或全因死亡率，研究结果截止至 2022 年 1 月。
共有 36 项研究纳入了系统评价，27 项研究（24 项前瞻性队列研究和来自一项 RCT 的 3 项不同报告）纳入了 4 项定量随机效应荟萃分析。这些研究共纳入了 806203 名参与者，其中有 49223 例 CVD 事件；1285064 名参与者发生了 58892 例癌症；680239 名参与者发生了 13389 例 T2D；733420 名参与者发生了 174081 例死亡。橄榄油的消费通常通过验证过的食物频率问卷来测量。研究的随访时间为 3.7 至 28 年。
发现橄榄油的摄入量每增加 25 克/天，CVD 的风险降低 16%（相对风险 [RR]：0.84；95%置信区间 [CI]：0.76 至 0.94）。与癌症风险无显著相关性（RR：0.94；95% CI：0.86 至 1.03，每 25 克/天）。橄榄油的摄入量与 T2D 的相对风险降低 22%有关（RR：0.78；95% CI：0.69 至 0.87，每 25 克/天），且无明显异质性。同样，橄榄油与全因死亡率呈负相关（RR：0.89；95% CI：0.85 至 0.93，每 25 克/天）。仅 T2D 的结果是同质的。其他 3 种结局的特定异质性来源并不总是明显的。
前瞻性研究支持橄榄油消费与 CVD、T2D 和全因死亡率之间存在有益的关联，但它们没有显示出与癌症风险的任何关联。
