Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies.
Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies.
复制标题
单不饱和脂肪酸、橄榄油和健康状况：队列研究的系统回顾和荟萃分析。
DOI：
10.1186/1476-511x-13-154
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发表时间：
2014-10-01
影响因子：
4.5
通讯作者：
Hoffmann G
中科院分区：
文献类型：
--
作者：
Schwingshackl L;Hoffmann G
本队列研究荟萃分析的目的是关注单不饱和脂肪（MUFA）与心血管疾病、心血管死亡率以及全因死亡率，并区分不同饮食来源的MUFA。文献检索使用PUBMED和EMBASE电子数据库，检索截止至2014年6月2日。研究特定风险比和风险比采用逆方差随机效应模型进行汇总。32项队列研究（42份报告）包括841,211名受试者符合目标并被纳入。对每项研究中MUFA（植物和动物来源）、橄榄油、油酸和MUFA:SFA比例组合分布的前三分之一和后三分之一进行比较，结果显示：全因死亡率（RR: 0.89, 95% CI 0.83, 0.96, p = 0.001; I2 = 64%）、心血管死亡率（RR: 0.88, 95% CI 0.80, 0.96, p = 0.004; I2 = 50%）、心血管事件(RR: 0.91, 95% CI 0.86, 0.96, p = 0.001；I2 = 58%),和中风(RR: 0.83, 95% CI 0.71, 0.97, p = 0.02; I2 = 70%)。在亚组分析之后，只能分别发现高橄榄油摄入量与全因死亡率、心血管事件和中风风险降低之间存在显著关联。MUFA亚组分析没有显示任何显著的风险降低。结果表明，当比较MUFA、橄榄油、油酸和MUFA:SFA比例的前三分之一和后三分之一时，全因死亡率（11%）、心血管死亡率（12%）、心血管事件（9%）和中风（17%）的总体风险降低。混合动物和蔬菜来源的MUFA本身对这些结果参数没有任何显着影响。然而，似乎只有橄榄油与降低风险有关。需要进一步的研究来评估MUFA的具体来源（即植物与动物）和心血管风险。本文的在线版本（doi:10.1186/1476-511X-13-154）包含补充材料，可供授权用户使用。
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. 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. 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. 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. The online version of this article (doi:10.1186/1476-511X-13-154) contains supplementary material, which is available to authorized users.