Publication: Effects of olive oil on blood pressure: A systematic review and meta-analysis
No Thumbnail Available
Identifiers
Date
2018-10-01
Authors
Zamora-Zamora, F.
Martinez-Galiano, J. M.
Gaforio, J. J.
Delgado-Rodriguez, M.
Advisors
Journal Title
Journal ISSN
Volume Title
Publisher
Consejo superior investigaciones cientificas-csic
Metrics
Export
Abstract
Hypertension is one of the most important risk factors associated with the development of cardiovascular diseases. Numerous studies have revealed that a diet enriched in olive oil can have a beneficial effect on blood pressure. This systematic review includes the effects of olive oil on blood pressure in individuals without previous cardiovascular events. Liquid oil shows a decrease in blood pressure, while capsules have not produced any effect. Diastolic blood pressure decreased after the consumption of olive oil, -0.73 mm Hg, 95% CI (-1.07, -0.40); p
Description
MeSH Terms
DeCS Terms
CIE Terms
Keywords
Diastolic Pressure, Hypertension, Olive oil, Randomized Controlled Trial, Systematic review, Systolic pressure, Monounsaturated fatty-acids, Mediterranean diet, Fish-oil, Supplementation, Polyphenols, Lipids