Oleic acid liquid

The research on health effects of olive oil and oleic acid remains variable. This umbrella review aimed to synthesize evidence from systematic reviews (with or without meta-analyses) regarding the health outcomes of oleic acid and olive oil, clarify the validity and strength of the evidence, and finally help to make dietary recommendations for different people. We conducted a comprehensive search of the Cochrane, PubMed, Web of Science, Medline, and Embase databases. These studies were assessed using AMSTAR 2 and GRADE tools. 19 out of 741 eligible studies were included, and the majority were prospective studies. Topical application of olive oil is suggested to prevent pressure ulcers and acute radiation dermatitis; only a few adverse reactions (e.g., occupational allergic contact dermatitis and lichen planus pigmentosus) have been reported. Consumption of olive oil reduced the risk of Type 2 diabetes and cardiovascular disease by 22% and 18%, respectively. Especially, olive oil improved glycemic control in reducing fasting blood glucose (MD: -0.44, 95% CI: -0.66, -0.22), HbA1c (MD = -0.27, 95% CI: -0.37, -0.17), insulin (SMD = -0.28, 95% CI: -0.51, -0.05), and homeostatic model assessment for insulin resistance (HOMA-IR) (SMD = -0.19, 95% CI: -0.35, -0.03). Every 25 g/day OO intake was associated with an 11% lower relative risk of all-cause mortality (95% CI: 0.85, 0.93). Additionally, each 10 g/day olive oil intake increased 0.22 mg/dL HDL and improved endothelial function. However, the quality of 77% of the evidence was low to moderate, as assessed by GRADE. The methodological quality of 69% of the studies was low and critically low. Olive oil is proven to be a healthy dietary option for Type 2 diabetes and cardiovascular disease populations, a superior topical application choice for the immobilized. With the major evidence not being high, further standardized research is needed to explore the optimal dosage and the effects of oleic acid in olive oil.

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BackgroundOleic acid, a monounsaturated fatty acid (MUFA), exhibits beneficial properties in healthy subjects. However, it remains unclear whether these favorable effects extend to metabolically unhealthy individuals. Therefore, this study aimed to investigate the effect of an oleic acid-enriched oil formula on metabolic health outcomes.MethodsOur comprehensive systematic search was conducted in the following databases: PubMed, Scopus, Web of Science, and Google Scholar based on PRISMA guideline. The random-effect model was used to pool standardized mean differences (SMD).ResultsFifteen eligible studies met our inclusion criteria and were included in our systematic review and meta-analysis. Data analysis indicated that oleic acid consumption is not associated with improvement of lipid markers including total cholesterol (TC), low density lipoprotein cholesterol (LDL-c), high density lipoprotein cholesterol (HDL-c), and triglyceride (TG). In addition, it has been shown that subgroup analysis based on the BMI of participants, intervention duration, and oleic acid content could not modify the response to oleic acid intervention in term of lipid profile. Moreover, combined effect of studies evaluating the effect of the oleic acid on the glycemic control, obesity measures, and blood pressure illustrated that oleic acid is not potent enough to affect them in unhealthy individuals.ConclusionThe current meta-analysis indicated that oleic acid intervention exerts population specific responses; despite its beneficial properties, oleic acid does not improve health outcomes in metabolically unhealthy individuals.

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BACKGROUND: High-oleic diets (HODs), have been proposed to improve lipid and glucose metabolism, yet clinical evidence remains inconsistent. This systematic review and meta-analysis aimed to quantitatively evaluate the effects of HODs compared with low-oleic diets (LODs) on lipid profiles, apolipoproteins, and glucose homeostasis in adults. METHODS: Following PRISMA 2020 guidelines, PubMed, Web of Science, Scopus, and Embase were searched from inception to September 2025. Randomized controlled trials (RCTs) in adults were included if the intervention provided ≥ 70% oleic acid of total fatty acids and differed from control diets by ≥ 5% points in oleic acid content. Data were pooled using random-effects models to estimate weighted mean differences (WMDs) with 95% confidence intervals (CIs). RESULTS: Twenty-six RCTs (n = 1,244 participants) met the inclusion criteria. Compared with LODs, HODs significantly reduced total cholesterol (WMD: −0.13 mmol/L; 95% CI: −0.24 to − 0.01) and low-density lipoprotein cholesterol (LDL-C) (WMD: −0.11 mmol/L; 95% CI: −0.20 to − 0.01) and modestly increased Apo A1 (WMD: 0.02 mmol/L; 95% CI: 0.00 to 0.03). No significant changes were observed for high-density lipoprotein cholesterol (HDL-C), triglycerides, very low-density lipoprotein cholesterol (VLDL-C), Apo B, and glucose metabolism. Subgroup and meta-regression analyses indicated stronger lipid-lowering effects when ≥ 80% of total fatty acids were oleic acid. Also, low heterogeneity was reported for most variables. CONCLUSION: High-oleic dietary interventions modestly improve circulating lipid profiles, particularly total and LDL cholesterol, without adverse effects on glucose metabolism. The proportion of oleic acid intake appears to be a key determinant of metabolic benefit.

Abstract licence: CC BY-NC-ND