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Cited by 7

The DOI matches its Crossref record; 79 of the 79 references it cites were found in a registry or an index.

Cardiovascular, Metabolic and Endocrine, Cancer, Mortality, Derma, and Other Outcomes of Olive Oil and Oleic Acid: An Umbrella Review

Zou, Xinrui, Liu, Hong·2025·Food Science & Nutrition
DOI 10.1002/fsn3.71115
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Abstract

The research on health effects of olive oil and oleic acid remains variable. This umbrella review aimed to synthesize evidence from systematic reviews (with or without meta‐analyses) regarding the health outcomes of oleic acid and olive oil, clarify the validity and strength of the evidence, and finally help to make dietary recommendations for different people. We conducted a comprehensive search of the Cochrane, PubMed, Web of Science, Medline, and Embase databases. These studies were assessed using AMSTAR 2 and GRADE tools. 19 out of 741 eligible studies were included, and the majority were prospective studies. Topical application of olive oil is suggested to prevent pressure ulcers and acute radiation dermatitis; only a few adverse reactions (e.g., occupational allergic contact dermatitis and lichen planus pigmentosus) have been reported. Consumption of olive oil reduced the risk of Type 2 diabetes and cardiovascular disease by 22% and 18%, respectively. Especially, olive oil improved glycemic control in reducing fasting blood glucose (MD: −0.44, 95% CI: −0.66, −0.22), HbA1c (MD = −0.27, 95% CI: −0.37, −0.17), insulin (SMD = −0.28, 95% CI: −0.51, −0.05), and homeostatic model assessment for insulin resistance (HOMA‐IR) (SMD = −0.19, 95% CI: −0.35, −0.03). Every 25 g/day OO intake was associated with an 11% lower relative risk of all‐cause mortality (95% CI: 0.85, 0.93). Additionally, each 10 g/day olive oil intake increased 0.22 mg/dL HDL and improved endothelial function. However, the quality of 77% of the evidence was low to moderate, as assessed by GRADE. The methodological quality of 69% of the studies was low and critically low. Olive oil is proven to be a healthy dietary option for Type 2 diabetes and cardiovascular disease populations, a superior topical application choice for the immobilized. With the major evidence not being high, further standardized research is needed to explore the optimal dosage and the effects of oleic acid in olive oil.

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Citations

Cites

1 retracted

Research works printed but not linked: 6

  1. Declair V., 1997, The Usefulness of Topical Application of Essential Fatty Acids (EFA) to Prevent Pressure Ulcers, Ostomy/Wound Management, 43, 48
  2. Haber R., 2021, Lichen Planus Pigmentosus Associated With Topical Olive Oil Application, Skinmed, 19, 142
  3. Hisham M. D. B., 2020, The Effects of Palm Oil on Serum Lipid Profiles: A Systematic Review and Meta‐Analysis, Asia Pacific Journal of Clinical Nutrition, 29, 523
  4. Li X., 2022, Free Linoleic Acid and Oleic Acid Reduce Fat Digestion and Absorption In Vivo as Potent Pancreatic Lipase Inhibitors Derived From Sesame Meal, Molecules, 27, 27
  5. Lin T.‐K., 2018, Anti‐Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils, International Journal of Molecular Sciences, 19, 19
  6. Robijns J., 2022, Natural and Miscellaneous Agents for the Prevention of Acute Radiation Dermatitis: A Systematic Review and Meta‐Analysis, Supportive Care in Cancer, 30, S96

Metadata

Authors
Zou, X., & Liu, H.
Venue
Food Science & Nutrition
Publisher
Wiley
Published
2025-10
Volume
13
Issue
10
ISSN
2048-7177
DOI
10.1002/fsn3.71115
Cited by
7
References
79
Language
en
Licence

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