Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies
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BACKGROUND: The aim of the present meta-analysis of cohort studies was to focus on monounsaturated fat (MUFA) and cardiovascular disease, cardiovascular mortality as well as all-cause mortality, and to distinguish between the different dietary sources of MUFA. METHODS: Literature search was performed using the electronic databases PUBMED, and EMBASE until June 2nd, 2014. Study specific risk ratios and hazard ratios were pooled using a inverse variance random effect model. RESULTS: Thirty-two cohort studies (42 reports) including 841,211 subjects met the objectives and were included. The comparison of the top versus bottom third of the distribution of a combination of MUFA (of both plant and animal origin), olive oil, oleic acid, and MUFA:SFA ratio in each study resulted in a significant risk reduction for: all-cause mortality (RR: 0.89, 95% CI 0.83, 0.96, p = 0.001; I2 = 64%), cardiovascular mortality (RR: 0.88, 95% CI 0.80, 0.96, p = 0.004; I2 = 50%), cardiovascular events (RR: 0.91, 95% CI 0.86, 0.96, p = 0.001; I2 = 58%), and stroke (RR: 0.83, 95% CI 0.71, 0.97, p = 0.02; I2 = 70%). Following subgroup analyses, significant associations could only be found between higher intakes of olive oil and reduced risk of all-cause mortality, cardiovascular events, and stroke, respectively. The MUFA subgroup analyses did not reveal any significant risk reduction. CONCLUSION: The results indicate an overall risk reduction of all-cause mortality (11%), cardiovascular mortality (12%), cardiovascular events (9%), and stroke (17%) when comparing the top versus bottom third of MUFA, olive oil, oleic acid, and MUFA:SFA ratio. MUFA of mixed animal and vegetable sources per se did not yield any significant effects on these outcome parameters. However, only olive oil seems to be associated with reduced risk. Further research is necessary to evaluate specific sources of MUFA (i.e. plant vs. animal) and cardiovascular risk.
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Monounsaturated fat improves BP and cholesterol and, when consumed in place of saturated fat, lowers glucose among those predisposed to insulin resistance.
“Monounsaturated fat improves BP and cholesterol353 and, when consumed in place of saturated fat, lowers glucose among those predisposed to insulin resistance.354”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [353]
Cohort studies suggest that consumption of olive oil, but not mixed animal and plant sources of monounsaturated fat, is linked to lower risk; while vegetable oil sources of monounsaturated fat increase LDL cholesteryl oleate but reduce LDL proteoglycan binding.
“For instance, cohort studies suggest that consumption of olive oil, but not mixed animal and plant sources of monounsaturated fat, is linked to lower risk;352 while vegetable oil sources of monounsaturated fat increase LDL cholesteryl oleate but reduce LDL proteoglycan binding.357”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [352]
While monounsaturated fat has conventionally been considered a cardioprotective fat, the evidence supporting this notion is mixed.
“While monounsaturated fat (predominantly oleic acid, 18:1) has conventionally been considered a cardioprotective fat, the evidence supporting this notion is mixed (Figure 7).21, 39, 157, 352”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [352]
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“tective fat, the evidence supporting this notion is mixed (Figure 7).(21,39,157,352) Monounsaturated fat improves BP and cholesterol(353) and, when consumed in place of saturated fat,”
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Amiri, M., Raeisi-Dehkordi, H., Sarrafzadegan, N., Forbes, S. C., & Salehi-Abargouei, A. (2020) · Nutrition, Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2020.06.007 · Cited by 47 · see citing works
What is the best diet for cardiovascular wellness? A comparison of different nutritional models
Migliaccio, S., Brasacchio, C., Pivari, F., Salzano, C., Barrea, L., Muscogiuri, G., Savastano, S., Colao, A., & on behalf of Obesity Programs of nutrition, E. (2020) · International Journal of Obesity Supplements · doi:10.1038/s41367-020-0018-0 · Cited by 39 · see citing works
Katsarou, A. I., Kaliora, A. C., Papalois, A., Chiou, A., Kalogeropoulos, N., Agrogiannis, G., & Andrikopoulos, N. K. (2015) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2015.1088936 · Cited by 28 · see citing works
- Authors
- Schwingshackl, L., & Hoffmann, G.
- Affiliations
- University of Vienna (AT)
- Corresponding author
- Schwingshackl, Lukas
- Venue
- Lipids in Health and Disease
- Published
- 2014-10-01
- Volume
- 13
- Issue
- 1
- Pages
- 154-154
- ISSN
- 1476-511X (ISSN-L)
- PMC
- PMC4198773
- OpenAlex
- W2095864849
- Cited by
- 507
- References
- 72
- Citations by year
- 2026: 43 · 2025: 41 · 2024: 39 · 2023: 43 · 2022: 55 · 2021: 53 · 2020: 47 · 2019: 52 · 2018: 46 · 2017: 29 · 2016: 36 · 2015: 19 · 2014: 3
- FWCI
- 4.56
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by
- Locations
- Lipids in Health and Disease (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Phaidra (Universität Wien) (submittedVersion, cc-by-nc-nd)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- monounsaturated fatty acids, olive oil, oleic acid, cardiovascular disease, cardiovascular mortality, all-cause mortality, stroke, dietary fat intake
- MeSH terms
- Olive Oil, Administration, Oral, Cardiovascular Agents, Cardiovascular Diseases, Fatty Acids, Monounsaturated, Health Status, Humans, Plant Oils, Risk Factors, Diet, Mediterranean
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