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The effects of olive oil consumption on blood lipids: a systematic review and dose–response meta-analysis of randomised controlled trials

Published online by Cambridge University Press:  21 November 2022

Bahareh Jabbarzadeh-Ganjeh Open the ORCID record for Bahareh Jabbarzadeh-Ganjeh [Opens in a new window] ,
Ahmad Jayedi  and
Sakineh Shab-Bidar
Bahareh Jabbarzadeh-Ganjeh
Affiliation:
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
Ahmad Jayedi
Affiliation:
Social Determinants of Health Research Center, Semnan University of Medical Sciences, Semnan, Iran
Sakineh Shab-Bidar*
Affiliation:
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
*
*Corresponding author: Dr S. Shab-Bidar, fax +98 21 88974462, email s_shabbidar@tums.ac.ir
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Abstract

We performed a systematic review and dose–response meta-analysis of randomised trials on the effects of olive oil consumption on blood lipids in adults. A systematic search was performed in PubMed, Scopus and Web of Science databases until May 2021. Randomised controlled trials (RCT) evaluating the effect of olive oil intake on serum total cholesterol (TC), TAG, LDL-cholesterol and HDL-cholesterol in adults were included. The mean difference (MD) and 95 % CI were calculated for each 10 g/d increment in olive oil intake using a random-effects model. A total of thirty-four RCT with 1730 participants were included. Each 10 g/d increase in olive oil consumption had minimal effects on blood lipids including TC (MD: 0·79 mg/dl; 95 % CI (−0·08, 1·66); I2 = 57 %; n 31, GRADE = low certainty), LDL-cholesterol (MD: 0·04 mg/dl, 95 % CI (−1·01, 0·94); I2 = 80 %; n 31, GRADE = very low certainty), HDL-cholesterol (MD: 0·22 mg/dl; 95 % CI (−0·01, 0·45); I2 = 38 %; n 33, GRADE = low certainty) and TAG (MD: 0·39 mg/dl; 95 % CI (−0·33, 1·11); I2 = 7 %; n 32, GRADE = low certainty). Levels of TC increased slightly with the increase in olive oil consumption up to 30 g/d (MD30 g/d: 2·76 mg/dl, 95 % CI (0·01, 5·51)) and then appeared to plateau with a slight downward curve. A trivial non-linear dose-dependent increment was seen for HDL-cholesterol, with the greatest increment at 20 g/d (MD20 g/d: 1·03 mg/dl, 95 % CI (−1·23, 3·29)). Based on existing evidence, olive oil consumption had trivial effects on levels of serum lipids in adults. More large-scale randomized trials are needed to present more reliable results.

Keywords

Dose–responseLipid profileOlive oil consumptionRandomised control trial studies
Type
Systematic Review and Meta-Analysis
Information
British Journal of Nutrition , Volume 130 , Issue 4 , 28 August 2023 , pp. 728 - 736
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Copyright
© The Author(s), 2022. Published by Cambridge University Press on behalf of The Nutrition Society

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