Product Development and Advisory Services Division, Nutrition Unit, Malaysian Palm Oil Board, Selangor, Malaysia.
School of Pharmacy, Monash University Malaysia, Subang, Selangor, Malaysia.
Adv Nutr. 2024 Sep;15(9):100276. doi: 10.1016/j.advnut.2024.100276. Epub 2024 Jul 23.
Vegetable oils, derived from diverse sources such as seeds, nuts, and some fruits, play a significant role in dietary health. However, the current evidence on the health effects of different types of vegetable oil consumption remains controversial. This umbrella review aims to synthesize evidence from systematic reviews and meta-analyses to assess the health outcomes associated with various vegetable oils. A comprehensive literature search was performed up to 31 July, 2023 on 12 databases for studies examining the association of different vegetable oils with health outcomes in adults. Data was extracted independently by 2 authors, with evidence strength assessed using the grading of recommendations, assessment, development, and evaluation criteria. A total of 48 studies, including 206 meta-analyses, were included. Moderate to very low certainty evidence showed that monounsaturated and polyunsaturated fatty acids such as canola oil, virgin olive oil, and rice bran oil are beneficial in reducing serum total cholesterol and low-density lipoprotein (LDL) concentrations. Conversely, low to very low certainty evidence suggests that oils high in saturated fats, such as coconut oil and palm oil, increase total cholesterol and LDL concentrations but also raise high-density lipoprotein concentrations. Very low certainty evidence showed the consumption of olive oil, sesame oil, and coconut oil could improve blood sugar control. Low certainty evidence showed olive oil consumption reduced risk of breast, digestive, and other cancers. Moderate to very low certainty evidence suggested that canola oil and sesame oil consumption reduced body weight. The consumption of vegetable oil appears to offer different health benefits, with summary estimates indicating beneficial effects on reducing lipid concentrations, especially with monounsaturated and polyunsaturated rich oils when consumed in recommended amounts. Future research should focus on long-term studies and comprehensive dietary assessments to better understand the health impacts of vegetable oils, providing a basis for informed dietary recommendations. This study was registered at PROSPERO as CRD42021239210.
植物油来源于多种来源，如种子、坚果和一些水果，在饮食健康中起着重要作用。然而，目前关于不同类型植物油消费对健康影响的证据仍然存在争议。本 umbrella 综述旨在综合系统评价和荟萃分析的证据，评估各种植物油与健康结果的关联。截至 2023 年 7 月 31 日，我们在 12 个数据库中进行了全面的文献检索，以研究不同植物油与成年人健康结果之间的关联。两名作者独立提取数据，使用推荐、评估、制定和评价标准（GRADE）评估证据强度。共纳入 48 项研究，包括 206 项荟萃分析。中等至极低确定性证据表明，菜籽油、特级初榨橄榄油和米糠油等单不饱和和多不饱和脂肪酸有益于降低血清总胆固醇和低密度脂蛋白（LDL）浓度。相反，低至极低确定性证据表明，富含饱和脂肪的油，如椰子油和棕榈油，会增加总胆固醇和 LDL 浓度，但也会升高高密度脂蛋白浓度。极低确定性证据表明，橄榄油、芝麻油和椰子油的消费可以改善血糖控制。低确定性证据表明，橄榄油的消费降低了乳腺癌、消化系统癌和其他癌症的风险。中等至极低确定性证据表明，菜籽油和芝麻油的消费可降低体重。植物油的消费似乎提供了不同的健康益处，汇总估计表明，在推荐摄入量下，食用富含单不饱和和多不饱和脂肪的油对降低血脂浓度有益。未来的研究应侧重于长期研究和综合饮食评估，以更好地了解植物油对健康的影响，为提供明智的饮食建议提供依据。本研究在 PROSPERO 注册为 CRD42021239210。
