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Association between olive oil consumption and all-cause, cardiovascular and cancer mortality in adult subjects: a systematic review and meta-analysis

del Saz-Lara, Andrea, Saz-Lara, Alicia, Cavero-Redondo, Iván, Pascual-Morena, Carlos, Mazarío-Gárgoles, Carmen, Visioli, Francesco, López de las Hazas, María-Carmen, Dávalos, Alberto·2024·Food & Function
DOI 10.1039/d4fo04161e
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Abstract

Fourteen studies were systematically reviewed and seven were included in the meta-analysis. Consumption of OO is associated with a reduction of cardiovascular mortality (16%), all-cause mortality (15%) and cancer mortality (11%) in adult population.

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Metadata

Authors
del Saz-Lara, A., Saz-Lara, A., Cavero-Redondo, I., Pascual-Morena, C., Mazarío-Gárgoles, C., Visioli, F., López de las Hazas, M.-C., & Dávalos, A.
Venue
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Published
2024
Volume
15
Issue
23
Pages
11640-11649
ISSN
  • 2042-6496
  • 2042-650X
DOI
10.1039/d4fo04161e
Cited by
9
References
1
Language
en
Licence
rsc.li/journals-terms-of-use (am, 670 d)
Funders
  • Agencia Estatal de Investigación (PID2022-143100OB-I00)
  • Ministerio de Ciencia e Innovación (IJC2020-044353-I, MCIN/AEI/10.13039/501100011033/EU/PRTR)
  • Federación Española de Enfermedades Raras
  • Universidad de Castilla-La Mancha (2023-GRIN-34459, IJC2020-044353-I)
  • Instituto de Salud Carlos III (CB22/03/00068)

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