Impatto di diversi tipi di olio d'oliva sui fattori di rischio cardiovascolare: una revisione sistematica e meta-analisi in rete.

5 Prove ripetute

Quanto pesa: diversi studi in persone, combinati — il tipo di evidenza più forte che esista.

Tipo di studio: meta-analisi o revisione sistematica
Studiato in: persone
Partecipanti: non dichiarato nel abstract
Pubblicato: 2020 in Nutrition, metabolism, and cardiovascular diseases : NMCD
Citato: 42 volte da altre ricerche
Chi ha pagato: Non dichiarato. PubMed non riporta una dichiarazione di conflitto di interessi per la maggior parte degli articoli; questo non è la stessa cosa che indipendente.
Fonte: PubMed 31378629 · doi 10.1016/j.numecd.2019.07.001

La spiegazione in linguaggio semplice di questo studio è ancora in corso di redazione. Di seguito è riportato l'abstract esattamente come pubblicato dai ricercatori.

Abstract dei ricercatori — testo originale

BACKGROUND AND AIM: This network meta-analysis (NMA) compares the effects of different types of olive oil (OO) on cardiovascular risk factors. METHODS AND RESULTS: Literature search was conducted on three electronic databases (Medline, Web of Science, and Cochrane Central). INCLUSION CRITERIA: Randomized controlled trials (RCTs) (≥3 weeks duration of intervention) comparing at least two of the following types of OO: refined OO (ROO), mixed OO (MOO), low phenolic (extra) virgin OO (LP(E)VOO), and high phenolic (extra) virgin OO (HP(E)VOO). Random-effects NMA was performed for seven outcomes; and surface under the cumulative ranking curve (SUCRA) was estimated, using an analytical approach (P-score). Thirteen RCTs (16 reports) with 611 mainly healthy participants (mean age: 26-70 years) were identified. No differences for total cholesterol, HDL-cholesterol, triacylglycerols, and diastolic blood pressure were observed comparing ROO, MOO, LP(E)VOO and HP(E)VOO. HP(E)VOO slightly reduce LDL-cholesterol (LDL-C) compared to LP(E)VOO (mean difference [MD]: -0.14 mmol/L, 95%-CI: -0.28, -0.01). Both, HP(E)VOO and LP(E)VOO reduces SBP compared to ROO (range of MD: -2.99 to -2.87 mmHg), and HP(E)VOO may improve oxidized LDL-cholesterol (oxLDL-C) compared to ROO (standardized MD: -0.68, 95%-CI: -1.31, -0.04). In secondary analyses, EVOO may reduce oxLDL-C compared to ROO, and a dose-response relationship between higher intakes of phenolic compounds from OO and lower SBP and oxLDL-C values was detected. HP(E)VOO was ranked as best treatment for LDL-C (P-score: 0.83), oxLDL-C (0.88), and SBP (0.75). CONCLUSIONS: HP(E)VOO may improve some cardiovascular risk factors, however, public health implications are limited by overall low or moderate certainty of evidence.