Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis

Lukas Schwingshackl (Korresp. Autor*in), Berit Bogensberger, Aleksander Benčič, Sven Knüppel, Heiner Boeing, Georg Hoffmann

Veröffentlichungen: Beitrag in FachzeitschriftArtikelPeer Reviewed

Abstract

The aim of this network meta-analysis (NMA) is to compare the effects of different oils/solid fats on blood lipids. Literature searches were performed until March 2018. Inclusion criteria were as follows: i) randomized trial (3 weeks study length) comparing at least two of the following oils/solid fats: safflower, sunflower, rapeseed, hempseed, flaxseed, corn, olive, soybean, palm, and coconut oil, and lard, beef-fat, and butter; ii) outcomes LDL-cholesterol (LDL-C), total cholesterol (TC), HDL-cholesterol (HDL-C), and triacylglycerols (TGs). A random dose-response (per 10% isocaloric exchange) NMA was performed and surface under the cumulative ranking curve (SUCRA) was estimated. Fifty-four trials were included in the NMA. Safflower oil had the highest SUCRA value for LDL-C (82%) and TC (90%), followed by rapeseed oil (76% for LDL-C, 85% for TC); whereas, palm oil (74%) had the highest SUCRA value for TG, and coconut oil (88%) for HDL-C. Safflower, sunflower, rapeseed, flaxseed, corn, olive, soybean, palm, and coconut oil as well beef fat were more effective in reducing LDL-C (-0.42 to -0.23 mmol/l) as compared with butter. Despite limitations in these data, our NMA findings are in line with existing evidence on the metabolic effects of fat and support current recommendations to replace high saturated-fat food with unsaturated oils.

OriginalspracheEnglisch
Seiten (von - bis)1771-1782
Seitenumfang12
FachzeitschriftJournal of Lipid Research
Jahrgang59
Ausgabenummer9
DOIs
PublikationsstatusVeröffentlicht - Sep. 2018

ÖFOS 2012

  • 303009 Ernährungswissenschaften

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