Abstract
BackgroundResearch evidence has established the beneficial effects of diet in cancer prevention; various epidemiological studies have suggested that olive oil component could play a role in decreasing cancer risk. This systematic review and meta-analysis aims to investigate the association between olive oil consumption, cancer risk and prognosis.MethodsA systematic search was conducted in PubMed, EMBASE and Google Scholar databases (end-of-search: May 10, 2020). Pooled relative risk (RR) and 95% confidence intervals (95% CIs) were estimated with random-effects (DerSimonian-Laird) models. Subgroup analyses, sensitivity analyses and meta-regression analysis were also performed.Results45 studies were included in the meta-analysis; 37 were case-control (17,369 cases and 28,294 controls) and 8 were cohort studies (12,461 incident cases in a total cohort of 929,771 subjects). Highest olive oil consumption was associated with 31% lower likelihood of any cancer (pooled RR = 0.69, 95%CI: 0.62–0.77), breast (RR = 0.67, 95%CI: 0.52–0.86), gastrointestinal (RR = 0.77, 95%CI: 0.66–0.89), upper aerodigestive (RR = 0.74, 95%CI: 0.60–0.91) and urinary tract cancer (RR = 0.46, 95%CI: 0.29–0.72). Significant overall effects spanned both Mediterranean and non-Mediterranean participants, studies presenting a multivariate and a univariate analysis and all subgroups by study quality.ConclusionsOlive oil consumption seems to exert beneficial actions in terms of cancer prevention. Additional prospective cohort studies on various cancer types and survivors, as well as large randomized trials, seem desirable.
Highlights
Cancer is accountable for an estimated 9.6 million deaths in 2018, being the second leading cause of death globally, only after cardiovascular diseases [1]
45 studies were included in the meta-analysis; 37 were case-control (17,369 cases and 28,294 controls) and 8 were cohort studies (12,461 incident cases in a total cohort of 929,771 subjects)
Highest olive oil consumption was associated with 31% lower likelihood of any cancer, breast (RR = 0.67, 95%confidence interval (CI): 0.52– 0.86), gastrointestinal (RR = 0.77, 95%CI: 0.66–0.89), upper aerodigestive (RR = 0.74, 95% confidence intervals (95% CIs): 0.60–0.91) and urinary tract cancer (RR = 0.46, 95%CI: 0.29–0.72)
Summary
Cancer is accountable for an estimated 9.6 million deaths in 2018, being the second leading cause of death globally, only after cardiovascular diseases [1]. The economic burden of cancer on patients and healthcare systems is substantial and increasing, with a worldwide annual economic toll in 2010 estimated at approximately US$ 1.16 trillion [1]. The role of diet as an important, potentially modifiable factor in cancer prevention has been highlighted [2,3,4]. The attributable detrimental impact of diet on cancer incidence seems to be increasing nowadays [6]. Olive oil (Olea europaea, Oleaceae) is a traditional staple food for Mediterranean people and a fundamental component of the Mediterranean diet, used for both dressing and cooking. It has the highest ratio of monounsaturated to polyunsaturated fatty acids among vegetable oils. Its favorable effects have been attributed to the abundance of valuable nutrients, such as antioxidant phenolic compounds (i.e., hydroxytyrosol and oleuropein), vitamins, lignans, squalene and terpenoids [14,15,16,17,18]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
