There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion : This meta- analysis suggested that OO consumption decreased serum TC , LDL-c , and TG less but increased HDL-c more than other plant oils
ABSTRACT Objective : We aim to report a systematic review and meta- analysis of r and omized controlled trials ( RCTs ) on effects of olive oil consumption compared with other plant oils on blood lipids .
Dietary fat and cholesterol and the risk of cardiovascular disease among women with type 2 diabetes.
BACKGROUND Nutritional therapy is a cornerstone of diabetes management , but no epidemiologic studies have investigated the relation between specific dietary fatty acids and cholesterol and cardiovascular disease ( CVD ) risk  among diabetic patients . OBJECTIVE This study assessed the relation between specific dietary fatty acids and cholesterol and CVD risk among women with type 2 diabetes . DESIGN Among 5672 women with type 2 diabetes from the Nurses ' Health Study , diet was assessed prospect ively and up date d periodically .  Relative risks of CVD were estimated from Cox proportional hazards analysis after adjustment for potential confounders . RESULTS Between 1980 and 1998 , we identified 619 new cases of CVD ( nonfatal myocardial infa rct ion , fatal coronary heart disease , and stroke ) . The relative risk ( RR ) of CVD for an increase of 200 mg cholesterol/1000 kcal was 1.37 ( 95 % CI : 1.12 , 1.68 ; P = 0.003 ) . Each 5 % of energy intake from saturated fat , as compared with equivalent energy from carbohydrates , was associated with a 29 % greater risk of CVD ( RR : 1.29 ; 95 % CI : 1.02 , 1.63 ; P = 0.04 ) . The ratio of polyunsaturated to saturated fat ( P : S ) was inversely associated with the risk of fatal CVD . We estimated that replacement of 5 % of energy from saturated fat with equivalent energy from carbohydrates or monounsaturated fat was associated with a 22 % or 37 % lower risk of CVD , respectively . CONCLUSIONS A higher intake of cholesterol and saturated fat and a low P : S were related to increased CVD risk among women with type 2 diabetes . Among diabetic persons , replacement of saturated fat with monounsaturated fat may be more effective in lowering CVD risk than is replacement with carbohydrates
There were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B. Conclusion : This meta- analysis suggested that OO consumption decreased serum TC , LDL-c , and TG less but increased HDL-c more than other plant oils
ABSTRACT Objective : We aim to report a systematic review and meta- analysis of r and omized controlled trials ( RCTs ) on effects of olive oil consumption compared with other plant oils on blood lipids .