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Cited by 18

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Olive oil intake and cardiovascular disease, cancer, and all-cause mortality: a systematic review and dose–response meta-analysis of prospective cohort studies

Ke, Yamin, Fan, Haohao, Zhao, Yang, Fu, Xueru, Wang, Mengmeng, Gao, Yajuan, Chen, Yaobing, Huo, Weifeng, Zhang, Wenkai, Wang, Longkang, Wu, Yuying, Li, Xi, Zhang, Dongdong, Hu, Fulan, Zhang, Ming, Sun, Liang, Lu, Jie, Hu, Dongsheng·2024·Food & Function
DOI 10.1039/d3fo05246j
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Abstract

Higher olive oil intake was linked to a decreased risk of CVD and stroke incidence and CVD and all-cause mortality.

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Crossref · 10.1039/d3fo05246j

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Citations

Cites

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Metadata

Authors
Ke, Y., Fan, H., Zhao, Y., Fu, X., Wang, M., Gao, Y., Chen, Y., Huo, W., Zhang, W., Wang, L., Wu, Y., Li, X., Zhang, D., Hu, F., Zhang, M., Sun, L., Lu, J., & Hu, D.
Venue
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Published
2024
Volume
15
Issue
9
Pages
4668-4681
ISSN
  • 2042-6496
  • 2042-650X
DOI
10.1039/d3fo05246j
Cited by
18
References
2
Language
en
Licence
rsc.li/journals-terms-of-use (am, 444 d)
Funders
  • National Natural Science Foundation of China (82073646, 81973152, 82103940, 82273707, 82304228)
  • Postdoctoral Research Foundation of China (2021M692903)
  • Science and Technology Planning Project of Shenzhen Municipality (JCYJ20210324093612032, JCYJ20220818095818040)
  • Basic and Applied Basic Research Foundation of Guangdong Province (2021A1515012503, 2022A1515010503)

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