Effects of olive oil on blood pressure: A systematic review and meta-analysis
| Autor: | F. Zamora-Zamora, J. M. Martínez-Galiano, J. J. Gaforio, M. Delgado-Rodríguez |
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| Jazyk: | English<br />Spanish; Castilian |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Grasas y Aceites, Vol 69, Iss 4, Pp e272-e272 (2018) |
| Druh dokumentu: | article |
| ISSN: | 0017-3495 1988-4214 |
| DOI: | 10.3989/gya.0105181 |
| Popis: | Hypertension is one of the most important risk factors associated with the development of cardiovascular diseases. Numerous studies have revealed that a diet enriched in olive oil can have a beneficial effect on blood pressure. This systematic review includes the effects of olive oil on blood pressure in individuals without previous cardiovascular events. Liquid oil shows a decrease in blood pressure, while capsules have not produced any effect. Diastolic blood pressure decreased after the consumption of olive oil, -0.73 mm Hg, 95% CI (-1.07, -0.40); p < 0.001, I2 = 86.9%, with high heterogeneity among the included studies. This reduction was mainly due to extra virgin olive oil (EVOO) from 10 ml to 50 ml/day: -1.44 mm Hg, 95% CI (-1.89, -1.00); p < 0.001. Regarding systolic blood pressure the observed decrease is not statistically significant. Further studies on the consumption of EVOO are needed to confirm these results. |
| Databáze: | Directory of Open Access Journals |
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