Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies

Lipids in Health and Disease

Research

Meletios Dimopoulos¹  Theodora Psaltopoulou²  Rena I Kosti²  Demosthenes B Panagiotakos³  Dimitrios Haidopoulos⁴ 

[1] Department of Clinical Therapeutics, "Alexandra" Hospital, School of Medicine, University of Athens, Vas.Sofias 80, 11528, Goudi, Athens, Greece;Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, University of Athens, M. Asias 75, 11527, Goudi, Athens, Greece;Department of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou str., 17671, Kallithea, Athens, Greece;Department of Obstetrics and Gynaecology, "Alexandra" Hospital, School of Medicine, University of Athens, Vas.Sofias 80, 11528, Goudi, Athens, Greece;

关键词: cancer;    olive oil;    Mediterranean diet;    review;    systematic;    meta-analysis;   

DOI  :  10.1186/1476-511X-10-127

 received in 2011-06-19, accepted in 2011-07-30,  发布年份 2011

来源: Springer

【 摘 要 】

Dietary fat, both in terms of quantity and quality, has been implicated to cancer development, either positively or negatively. The aim of this work was to evaluate whether olive oil or monounsaturated fat intake was associated with the development of cancer. A systematic search of relevant studies, published in English, between 1990 and March 1, 2011, was performed through a computer-assisted literature tool (i.e., Pubmed). In total 38 studies were initially allocated; of them 19 case-control studies were finally studied (13800 cancer patients and 23340 controls were included). Random effects meta-analysis was applied in order to evaluate the research hypothesis. It was found that compared with the lowest, the highest category of olive oil consumption was associated with lower odds of having any type of cancer (log odds ratio = -0.41, 95%CI -0.53, -0.29, Cohran's Q = 47.52, p = 0.0002, I-sq = 62%); the latter was irrespective of the country of origin (Mediterranean or non-Mediterranean). Moreover, olive oil consumption was associated with lower odds of developing breast cancer (logOR = -0,45 95%CI -0.78 to -0.12), and a cancer of the digestive system (logOR = -0,36 95%CI -0.50 to -0.21), compared with the lowest intake. The strength and consistency of the findings states a hypothesis about the protective role of olive oil intake on cancer risk. However, it is still unclear whether olive oil's monounsaturated fatty acid content or its antioxidant components are responsible for its beneficial effects.

【 授权许可】

CC BY   
© Psaltopoulou et al; licensee BioMed Central Ltd. 2011