Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies

Abstract

Dietary fat, both in terms of quantity and quality, has been implicated to cancer development, either positively or negatively. The aim of this work was to evaluate whether olive oil or monounsaturated fat intake was associated with the development of cancer. A systematic search of relevant studies, published in English, between 1990 and March 1, 2011, was performed through a computer-assisted literature tool (i.e., Pubmed). In total 38 studies were initially allocated; of them 19 case-control studies were finally studied (13800 cancer patients and 23340 controls were included). Random effects meta-analysis was applied in order to evaluate the research hypothesis. It was found that compared with the lowest, the highest category of olive oil consumption was associated with lower odds of having any type of cancer (log odds ratio = -0.41, 95%CI -0.53, -0.29, Cohran's Q = 47.52, p = 0.0002, I-sq = 62%); the latter was irrespective of the country of origin (Mediterranean or non-Mediterranean). Moreover, olive oil consumption was associated with lower odds of developing breast cancer (logOR = -0,45 95%CI -0.78 to -0.12), and a cancer of the digestive system (logOR = -0,36 95%CI -0.50 to -0.21), compared with the lowest intake. The strength and consistency of the findings states a hypothesis about the protective role of olive oil intake on cancer risk. However, it is still unclear whether olive oil's monounsaturated fatty acid content or its antioxidant components are responsible for its beneficial effects.

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

“…This product represents the primary source of lipids in the Mediterranean diet, which has been linked to positive health benefits. Indeed, this diet reduces the risk from a number of diseases, mainly those containing an inflammatory component such as cardiovascular diseases, certain types of cancer, diabetes, metabolic syndrome, arthritis and Alzheimer's disease [1][2][3][4][5][6]. Thus, increased VOO consumption, one of the main distinguishing features of the Mediterranean diet, is likely to have a positive impact on the general population's health and consequently, on the budgets allocated to healthcare systems.…”

Should animal fats be back on the table? A critical review of the human health effects of animal fat

“…Several studies have shown that a high OMR in tissues or cholesteryl-esters is associated with several diseases including cancers such as prostate, bowel and breast cancer, CVD, autoimmune diseases and inflammatory diseases such as rheumatoid arthritis and inflammatory bowel disease (Godley et al 1996;Harvei et al 1997;Gogos et al 1998;Simonsen et al 1998;Yang et al 1999c;Simopoulos 2008;Murff et al 2011). Intake of many types of fat have been examined, with a suggestion of a threshold of n-6 PUFA, and reduced rates of disease for fats or oils low in n-6 PUFA, including animal fat (Zock and Katan 1998;Freedman et al 2008;Alexander et al 2010;Brennan et al 2010;Dong et al 2011;Gilsing et al 2011;Liu et al 2011;Psaltopoulou et al 2011;Chajes et al 2012). Moreover, supplementation with longchain n-3 FA fails where there are high rates of consumption of n-6 PUFA.…”

Mechanics behind Breast Cancer Prevention - Focus on Obesity, Exercise and Dietary Fat

“…Several studies have reported an inverse relationship between olive oil or other monounsaturated fats consumption and breast cancer (Wolk et al, 1998;Thiebaut et al, 2007;Psaltopoulou et al, 2011;Tsuji et al, 2012). There are also several studies which report either no or weak association between monounsaturated fat and breast cancer (Sieri et al, 2008;Zhang et al, 2011).…”