J Health Popul Nutr. 2025 Apr 24;44(1):135. doi: 10.1186/s41043-025-00866-7.
ABSTRACT
BACKGROUND: Diabetes is a common metabolic disease worldwide, is also a global major public health problem. We carried out this meta-analysis to evaluate the effects of olive oil(OO) consumption on diabetes.
METHODS: PubMed, Embase, Scopus, Web of Science and Cochrane Library databases were systematically searched until October 2024. Heterogeneity among studies was examined using Q and I2 statistics. Combined risk ratio (RR) with their 95% confidence interval (CI) were calculated by using a random effects model. Also dose-response analysis and subgroup analysis were performed.
RESULTS: 10 studies (4 cohorts and 6 RCT) involved more than 50,0000 subjects and 2,0000 individuals with diabetes were included in the meta-analysis. A 13% (RR = 0.87, 95%CI = 0.83 – 0.92, P < 0.01) decreased risk of diabetes was shown in Cohort study and 22% (RR = 0.78, 95%CI = 0.70 – 0.88, P < 0.01) decreased risk in RCT study for the highest vs. lowest olive oil consumption. Subgroup analysis results showed that there was a better effect on reducing diabetes risk in age > 50 years(RR = 0.77, 95%CI = 0.70 – 0.89, P < 0.01), Europe(RR = 0.81, 95%CI = 0.72 – 0.86, P < 0.01) and extra virgin olive oil ( RR = 0.75, 95%CI = 0.65-0.87, P < 0.01). Dose-response analysis showed a significant nonlinear association of diabetes risk with OO intake(Pnon-linearity < 0.05) and when 10-20 g of olive oil is consumed daily, the effect amount is statistically significant, while more than 20 g there was not statistically significant. Begg’s and Egger’s regression test results indicated that there was no publication bias and the results were reliable.
CONCLUSIONS: Evidence from this meta-analysis suggested that OO consumption is associated with a decreased risk of diabetes, especially, 10-20 g OO daily may be beneficial for prevention and management of diabetes.
PMID:40275388 | DOI:10.1186/s41043-025-00866-7
