File:Sub-group analyses for studies of olive oil intake and all-cause mortality.png
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English: From the supplementary info file
"A 16% reduced risk of CVD (relative risk [RR]: 0.84; 95% confidence interval [CI]: 0.76 to 0.94), standardized for every additional olive oil consumption of 25 g/d was found. No significant association with cancer risk was observed (RR: 0.94; 95% CI: 0.86 to 1.03, per 25 g/d). Olive oil consumption was associated with a 22% lower relative risk of T2D (RR: 0.78; 95% CI: 0.69 to 0.87, per 25 g/d) without evidence of heterogeneity. Similarly, it was inversely associated with all-cause mortality (RR: 0.89; 95% CI: 0.85 to 0.93, per 25 g/d). Only the results for T2D were homogeneous. Specific sources of heterogeneity for the other 3 outcomes were not always apparent." "Exploratory meta-regression analyses were conducted using the “metareg” command. Covariates explored in the meta-regression analyses were geographical origin (Mediterranean and non-Mediterranean countries), number of participants (<10,000 vs ≥ 10,000), length of the follow-up period (<10 vs ≥ 10 years), exposure assessment (olive oil quantified vs olive oil in categories), mean intake of olive oil (≥12 g/d vs < 12 g/d)." |
| Date | |
| Source | https://www.clinicalnutritionjournal.com/article/S0261-5614(22)00355-7/fulltext |
| Author | Authors of the study: Miguel A. Martínez-González Carmen Sayón-Orea Vanessa Bullón-Vela Maira Bes-Rastrollo Fernando Rodríguez-Artalejo María José Yusta-Boyo Marta García-Solano |
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| current | 15:10, 5 January 2024 | | 1,514 × 1,012 (180 KB) | Prototyperspective (talk | contribs) | Uploaded a work by Authors of the study: Miguel A. Martínez-González Carmen Sayón-Orea Vanessa Bullón-Vela Maira Bes-Rastrollo Fernando Rodríguez-Artalejo María José Yusta-Boyo Marta García-Solano from https://www.clinicalnutritionjournal.com/article/S0261-5614(22)00355-7/fulltext with UploadWizard |
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