The effects of Canola oil on cardiovascular risk factors: A systematic review and meta-analysis with dose-response analysis of controlled clinical trials

Amiri, Mojgan; Raeisi‐Dehkordi, Hamidreza; Sarrafzadegan, Nizal; Forbes, Scott C.; Salehi‐Abargouei, Amin

doi:10.1016/j.numecd.2020.06.007

Cited by 31 publications

(23 citation statements)

References 95 publications

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“…As discussed in the introduction section, several studies have documented the beneficial effects of canola oil consumption over other oil(s) in terms of reduction in lipid profile level and even other cardiovascular risk markers such as Apo b: Apo A-I ratio (Iggmann et al 2011;Kruse et al 2015;Ghobadi et al 2019;Amiri 2020). Canola vs other oil(s) in managing dyslipidemia However, our study did not confirm this finding.…”

Section: Change In Lipid Levelscontrasting

confidence: 71%

“…One of them concluded that consuming canola oil for >30 days can reduce TC and LDL levels among >50-year-old individuals specifically in comparison with sunflower oil and saturated fat (Ghobadi et al 2019). The other specifies improvement in several cardiometabolic markers compared with saturated fat, sunflower and olive oil with greatest benefits occurring when 15% of the total energy intake was consumed from canola oil (Amiri et al 2020).…”

Section: Introductionmentioning

confidence: 99%

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Consumption of Canola Oil vs. Other Common Oil(s) in Dyslipidemia Management among Urban Indian Adults

Chauhan

Aeri

2020

Jgizipangan

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Section: Change In Lipid Levelscontrasting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Consumption of Canola Oil vs. Other Common Oil(s) in Dyslipidemia Management among Urban Indian Adults

Chauhan

Aeri

2020

Jgizipangan

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“…This may be because the fat concentration used in our experiment was too high, previous research shows that the effect of fat on the body is concentration-dependent. The analysis results from canola oil intervention data showed that the greatest benefits occurred when ~ 15% of the total energy intake was consumed 39 . It indicated that excessive intake of olive oil could also produce unhealthy results as the other dietary fats, and it also reminds us that when conducting HFD experiments, the fat ratio may also be a critical factor that affects the results of the experiment.…”

Section: Discussionmentioning

confidence: 99%

The source of the fat significantly affects the results of high-fat diet intervention

Wang

et al. 2022

Sci Rep

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High-fat diet (HFD) is widely used in animal models of many diseases, it helps to understand the pathogenic mechanism of related diseases. Several dietary fats were commonly used in HFD, such as corn oil, peanut oil, soybean oil, sunflower oil, and lard. However, it was reported that different dietary fat could have completely different effects on physiological indicators and the gut microbiome, and the sources of dietary fat used in high-fat diet research have not been comprehensively compared. In this research, we conduct comparative experiments on various sources of dietary fats to test their different effects during the high-fat diet intervention. We investigated the effects of twelve common dietary fats in high-fat diet intervention of mice, body/liver weight changes, four blood lipid indices, and gut microbiome were analyzed. Our results showed that the source of dietary fat used in high-fat diet significantly affects the changes of body/liver weight and triglyceride (TRIG) in the blood. Furthermore, the intervention of canola oil increased the alpha diversity of gut microbiota, and lard has decreased diversity compared with the control group. The composition of saturated fatty acid (SFA) in fat has the most significant effects on the gut microbiome. All dietary fats treatments have an increasing Firmicutes abundance and a reduced Bacteroidetes abundance in gut microbiome, while the canola oil has a slight variation compared to other intervention groups, and the lard group has the largest changes. This study showed that different types of dietary fat have different effects on the body indicators and intestinal microbiota of mice, and canola oil produced less disturbance than other types of dietary fats in high-fat diet.

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“…This recommendation is linked to the epidemiological studies, especially meta-analysis and interventional trials, which consistently show a beneficial association between olive oil consumption as part of a Mediterranean diet and health, particularly in relation to the prevention of cardiovascular diseases [ 17 , 18 , 19 ]. Some other meta-analyses published in the scientific literature [ 20 , 21 , 22 ] also support the health benefits of rapeseed and walnut oils in the prevention of cardiovascular diseases (as their consumption is associated with healthier blood lipid profiles), so many countries recommend favoring olive oil, rapeseed oil and walnut oil among vegetable oils.…”

Section: Discussionmentioning

confidence: 99%

Is FOP Nutrition Label Nutri-Score Well Understood by Consumers When Comparing the Nutritional Quality of Added Fats, and Does It Negatively Impact the Image of Olive Oil?

Fialon

Salas‐Salvadó

Babió

et al. 2021

Foods

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It has been suggested that the current ranking of olive oil by Nutri-Score (C) is not in line with its nutritional quality and could have a negative impact on the sales and consumption of olive oil, especially compared to other added fats with lower nutritional qualities One of the objectives of this study is to investigate consumers’ understanding of Nutri-Score when comparing the nutritional quality of added fats, and to test whether or not Nutri-Score has a negative impact on the image and the choice of olive oil in a sample of Spanish consumers. A cross-sectional study of 486 Spanish adults (mean age ± SD: 45.8 ± 14.0 years; 48.6% women) was conducted. Subjects were recruited through a web panel provider to participate in an online questionnaire. Almost 80% of participants declared that Nutri-Score was useful for recognizing the differences in nutritional quality between the eight added fats presented in the study; 89.1% rightly identified that olive oil was among the added fats with the best nutritional quality (vs. 4.1% for rapeseed oil (Nutri-Score C), and less than 3% for other added fats (Nutri-Score D or E)). When asked about which added fat they would buy more frequently, 86.2% of participants selected olive oil. Then, after being reminded that among added fats, the Nutri-Score C given to olive oil was the best grade, a majority of participants declared that they would keep consuming olive oil as much as before (71.4%). Finally, almost 78% of participants thought that Nutri-Score should be displayed on olive oil. In conclusion, the results of our study suggest that displaying Nutri-Score on olive oil was well accepted and understood by a large majority of participants who appeared to accept the current ranking of the Nutri-Score for olive oil (Nutri-Score C).

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The effects of Canola oil on cardiovascular risk factors: A systematic review and meta-analysis with dose-response analysis of controlled clinical trials

Cited by 31 publications

References 95 publications

Consumption of Canola Oil vs. Other Common Oil(s) in Dyslipidemia Management among Urban Indian Adults

Consumption of Canola Oil vs. Other Common Oil(s) in Dyslipidemia Management among Urban Indian Adults

The source of the fat significantly affects the results of high-fat diet intervention

Is FOP Nutrition Label Nutri-Score Well Understood by Consumers When Comparing the Nutritional Quality of Added Fats, and Does It Negatively Impact the Image of Olive Oil?

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