Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis
Network meta-analysis of 13 RCTs (n=611) comparing refined, mixed, and low- vs high-phenolic (extra)virgin olive oils found no overall differences for total cholesterol, HDL-C, triacylglycerols, or DBP; high-phenolic virgin oils slightly lowered LDL-C versus low-phenolic virgin oils and both virgin classes lowered systolic BP versus refined olive oil in pairwise contrasts.
Design
Network meta-analysis of ≥3-week RCTs comparing refined, mixed, low-phenolic (extra)virgin, and high-phenolic (extra)virgin olive oils.
Key contrasts (random-effects NMA)
- LDL-C: high-phenolic (E)VOO vs low-phenolic (E)VOO MD −0.14 mmol/L (95% CI −0.28 to −0.01)
- SBP: (E)VOO (high or low phenolic) vs refined OO approximately −2.9 mmHg (abstract reports a tight band around −2.87 to −2.99 mmHg depending on pairwise contrast)
- Nulls: no NMA differences for total cholesterol, HDL-C, triacylglycerols, or DBP across main olive-oil classes (per abstract)
Evidence hygiene
Healthy / mixed populations; overall certainty described as low–moderate for the small BP/LDL signals—not interchangeable with PREDIMED-style supplemental EVOO + Med diet packages on other rows.
Publication
Schwingshackl L, et al. Nutr Metab Cardiovasc Dis. 2019 Oct;29(10):1030-1039. PMID 31378629.
Outcomes
- Systolic Blood Pressure-2.93mmHg (Millimetres of Mercury)
- High-phenolic (extra)virgin vs low-phenolic (extra)virgin olive oil: LDL-C MD −0.14 mmol/L (95% CI −0.28 to −0.01).