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Is olive oil good for you? A systematic review and meta-analysis on anti-inflammatory benefits from regular dietary intake
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Orientador(es)
Resumo(s)
The prevalence of non-communicable diseases is rapidly increasing, and evidence shows that diet and lifestyle
are key areas of intervention to decrease their burden. Olive oil is considered one of the key nutritional
components responsible for the benefits of the Mediterranean diet, which is characterized by the use of olive
oil in meals as the main source of fat; a high consumption of water, fruits, nuts, vegetables, legumes, whole
grains, spices, and herbs; a moderate consumption of dairy products (mainly cheese and yogurt), fish, poultry,
and red wine; and a reduced consumption of red meat and processed foods. The aim of this review was
to summarize evidence from randomized controlled trials on the effect of regular dietary intake of olive oil
on three inflammatory markers: C-reactive protein, interleukin-6, and tumor necrosis factor-a. Reviewed
RCTs reveal beneficial effects of olive oil by reducing levels of inflammation markers. Olive oil taken on a regular
basis can be a good dietary fat alternative, especially to manage IL-6. However, further research is
required to clarify the effects of olive oil consumption on inflammation, comparing to other fats. Moreover,
olive oil daily dosage, different time-lenght intervention and follow-up periods should be taken into consideration.
Descrição
© 2019 Elsevier Inc. All rights reserved.
Palavras-chave
Mediterranean diet Inflammation C-reactive protein Interleukin-6 Tumor necrosis factor-a
Contexto Educativo
Citação
Nutrition Volume 69, January 2020, 11055969
Editora
Elsevier