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Olive oil consumption is a hallmark of the Mediterranean Diet (MedDiet) and has been extensively studied for its health benefits. This week, we bring you some key findings from two meta-analyses and systematic reviews on the effects of olive oil intake on various health outcomes. The first meta-analysis evaluated the association between olive oil consumption and cardiovascular disease (CVD), cancer, and all-cause mortality in 30 prospective cohort studies involving over 2.7 million participants. Results showed that higher olive oil consumption was associated with a reduced risk of CVD incidence (relative risk [RR]: 0.85; 95% confidence interval [CI]: 0.77, 0.93), coronary heart disease incidence (RR: 0.85; 95% CI: 0.72,0.99), and CVD mortality (RR: 0.77; 95% CI: 0.67, 0.88). Similarly, increased olive oil consumption was inversely associated with all-cause mortality (RR: 0.85; 95% CI: 0.81, 0.89). However, the authors found no significant association between olive oil intake and cancer incidence or mortality. Along the same line, a network meta-analysis of randomized control trials investigated the effects of dietary interventions for CVD prevention. Results suggested that the MedDiet decreased CVD mortality risk compared with the control diet, and that it was the only nutritional intervention that decreased all-cause mortality and major CVD events.
These protective effects of olive oil consumption are consistent with findings from previous meta-analyses. These effects are primarily attributed to olive oil’s beneficial composition, which includes a high content of monounsaturated fatty acids, polyphenols, and other bioactive compounds. These components work synergistically to improve lipid profiles, reduce inflammation and oxidative stress, enhance endothelial function, lower blood pressure, regulate blood sugar, and decrease platelet aggregation. Including olive oil in a regular diet, particularly as part of the MedDiet, can significantly improve cardiovascular health.
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