The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis

Elena S. George, Skye Marshall, Hannah L Mayr, Gina L Trakman, Oana A Tatucu-Babet, Annie-Claude M Lassemillante, Andrea Bramley, Anjana J Reddy, Adrienne Forsyth, Audrey C Tierney, Colleen J Thomas, Catherine Itsiopoulos, Wolfgang Marx

Research output: Contribution to journalReview ArticleResearchpeer-review

Abstract

The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically searched for relevant studies. Randomized controlled trials that investigated markers of CVD risk (e.g. outcomes related to cholesterol, inflammation, oxidative stress) were included. Risk of bias was assessed using the Jadad scale. A meta-analysis was conducted using clinical trial data with available CVD risk outcomes. Twenty-six studies were included. Compared to low polyphenol olive oil, high polyphenol olive oil significantly improved measures of malondialdehyde (MD: -0.07µmol/L [95%CI: -0.12, -0.02µmol/L]; I2: 88%; p = 0.004), oxidized LDL (SMD: -0.44 [95%CI: -0.78, -0.10µmol/L]; I2: 41%; P = 0.01), total cholesterol (MD 4.5mg/dL [95%CI: -6.54, -2.39mg/dL]; p<0.0001) and HDL cholesterol (MD 2.37mg/dL [95%CI: 0.41, 5.04mg/dL]; p = 0.02). Subgroup analyses and individual studies reported additional improvements in inflammatory markers and blood pressure. Most studies were rated as having low-to-moderate risk of bias. High polyphenol oils confer some CVD-risk reduction benefits; however, further studies with longer duration and in non-Mediterranean populations are required.
Original languageEnglish
Number of pages139
JournalCritical Reviews in Food Science and Nutrition
DOIs
Publication statusAccepted/In press - 30 Apr 2018
Externally publishedYes

Cite this

George, Elena S. ; Marshall, Skye ; Mayr, Hannah L ; Trakman, Gina L ; Tatucu-Babet, Oana A ; Lassemillante, Annie-Claude M ; Bramley, Andrea ; Reddy, Anjana J ; Forsyth, Adrienne ; Tierney, Audrey C ; Thomas, Colleen J ; Itsiopoulos, Catherine ; Marx, Wolfgang. / The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors : a systematic review and meta-analysis. In: Critical Reviews in Food Science and Nutrition. 2018.
@article{1ddbf2d03ace41cb82334b552d85cda0,
title = "The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis",
abstract = "The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically searched for relevant studies. Randomized controlled trials that investigated markers of CVD risk (e.g. outcomes related to cholesterol, inflammation, oxidative stress) were included. Risk of bias was assessed using the Jadad scale. A meta-analysis was conducted using clinical trial data with available CVD risk outcomes. Twenty-six studies were included. Compared to low polyphenol olive oil, high polyphenol olive oil significantly improved measures of malondialdehyde (MD: -0.07µmol/L [95{\%}CI: -0.12, -0.02µmol/L]; I2: 88{\%}; p = 0.004), oxidized LDL (SMD: -0.44 [95{\%}CI: -0.78, -0.10µmol/L]; I2: 41{\%}; P = 0.01), total cholesterol (MD 4.5mg/dL [95{\%}CI: -6.54, -2.39mg/dL]; p<0.0001) and HDL cholesterol (MD 2.37mg/dL [95{\%}CI: 0.41, 5.04mg/dL]; p = 0.02). Subgroup analyses and individual studies reported additional improvements in inflammatory markers and blood pressure. Most studies were rated as having low-to-moderate risk of bias. High polyphenol oils confer some CVD-risk reduction benefits; however, further studies with longer duration and in non-Mediterranean populations are required.",
author = "George, {Elena S.} and Skye Marshall and Mayr, {Hannah L} and Trakman, {Gina L} and Tatucu-Babet, {Oana A} and Lassemillante, {Annie-Claude M} and Andrea Bramley and Reddy, {Anjana J} and Adrienne Forsyth and Tierney, {Audrey C} and Thomas, {Colleen J} and Catherine Itsiopoulos and Wolfgang Marx",
year = "2018",
month = "4",
day = "30",
doi = "10.1080/10408398.2018.1470491",
language = "English",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "Taylor & Francis",

}

George, ES, Marshall, S, Mayr, HL, Trakman, GL, Tatucu-Babet, OA, Lassemillante, A-CM, Bramley, A, Reddy, AJ, Forsyth, A, Tierney, AC, Thomas, CJ, Itsiopoulos, C & Marx, W 2018, 'The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis' Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2018.1470491

The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors : a systematic review and meta-analysis. / George, Elena S.; Marshall, Skye; Mayr, Hannah L; Trakman, Gina L; Tatucu-Babet, Oana A; Lassemillante, Annie-Claude M; Bramley, Andrea; Reddy, Anjana J; Forsyth, Adrienne; Tierney, Audrey C; Thomas, Colleen J; Itsiopoulos, Catherine; Marx, Wolfgang.

In: Critical Reviews in Food Science and Nutrition, 30.04.2018.

Research output: Contribution to journalReview ArticleResearchpeer-review

TY - JOUR

T1 - The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors

T2 - a systematic review and meta-analysis

AU - George, Elena S.

AU - Marshall, Skye

AU - Mayr, Hannah L

AU - Trakman, Gina L

AU - Tatucu-Babet, Oana A

AU - Lassemillante, Annie-Claude M

AU - Bramley, Andrea

AU - Reddy, Anjana J

AU - Forsyth, Adrienne

AU - Tierney, Audrey C

AU - Thomas, Colleen J

AU - Itsiopoulos, Catherine

AU - Marx, Wolfgang

PY - 2018/4/30

Y1 - 2018/4/30

N2 - The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically searched for relevant studies. Randomized controlled trials that investigated markers of CVD risk (e.g. outcomes related to cholesterol, inflammation, oxidative stress) were included. Risk of bias was assessed using the Jadad scale. A meta-analysis was conducted using clinical trial data with available CVD risk outcomes. Twenty-six studies were included. Compared to low polyphenol olive oil, high polyphenol olive oil significantly improved measures of malondialdehyde (MD: -0.07µmol/L [95%CI: -0.12, -0.02µmol/L]; I2: 88%; p = 0.004), oxidized LDL (SMD: -0.44 [95%CI: -0.78, -0.10µmol/L]; I2: 41%; P = 0.01), total cholesterol (MD 4.5mg/dL [95%CI: -6.54, -2.39mg/dL]; p<0.0001) and HDL cholesterol (MD 2.37mg/dL [95%CI: 0.41, 5.04mg/dL]; p = 0.02). Subgroup analyses and individual studies reported additional improvements in inflammatory markers and blood pressure. Most studies were rated as having low-to-moderate risk of bias. High polyphenol oils confer some CVD-risk reduction benefits; however, further studies with longer duration and in non-Mediterranean populations are required.

AB - The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically searched for relevant studies. Randomized controlled trials that investigated markers of CVD risk (e.g. outcomes related to cholesterol, inflammation, oxidative stress) were included. Risk of bias was assessed using the Jadad scale. A meta-analysis was conducted using clinical trial data with available CVD risk outcomes. Twenty-six studies were included. Compared to low polyphenol olive oil, high polyphenol olive oil significantly improved measures of malondialdehyde (MD: -0.07µmol/L [95%CI: -0.12, -0.02µmol/L]; I2: 88%; p = 0.004), oxidized LDL (SMD: -0.44 [95%CI: -0.78, -0.10µmol/L]; I2: 41%; P = 0.01), total cholesterol (MD 4.5mg/dL [95%CI: -6.54, -2.39mg/dL]; p<0.0001) and HDL cholesterol (MD 2.37mg/dL [95%CI: 0.41, 5.04mg/dL]; p = 0.02). Subgroup analyses and individual studies reported additional improvements in inflammatory markers and blood pressure. Most studies were rated as having low-to-moderate risk of bias. High polyphenol oils confer some CVD-risk reduction benefits; however, further studies with longer duration and in non-Mediterranean populations are required.

U2 - 10.1080/10408398.2018.1470491

DO - 10.1080/10408398.2018.1470491

M3 - Review Article

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

SN - 1040-8398

ER -