Olive Oil and Reduced C-Reactive Protein Levels

• Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis.

  • 2025-08
  • Meta-Analysis · n = 1,138
  • Critical reviews in food science and nutrition 66(2)
  • • Jéssica Vidal Damasceno
    • Anderson Garcez
    • Andressa Anelo Alves
    • Isabella Rosa da Mata
    • Simone Morelo Dal Bosco
    • Juliano Garavaglia

  • PubMed: 40749711
  • DOI: 10.1080/10408398.2025.2525446

  2 Insights on

  • Reduced C-Reactive Protein Levels

  • High evidence

  CRP was also reduced compared to low PC olive oils: -0.99 mg/l [(95%CI: -1.66 to -0.31); I²: 68.8%; p = 0.00)]

  Effect

  Beneficial

  Effect size

  Small

  Significant

  Yes

• Supplementation of Olive Oil and Flaxseed Oil on Blood Pressure and Inflammation in Healthy and At-Risk Adults: A Systematic Literature Review and Meta-Analysis.

  • 2025-01
  • Meta-Analysis · n = 17
  • Current hypertension reviews 20(3)
  • • Tara B McNabb
    • Ian Young
    • Rachel G Newman
    • Roy C Skinner
    • Vagner A Benedito
    • Janet C Tou

  • PubMed: 39558500
  • DOI: 10.2174/0115734021337760241104063418

  5 Insights on

  • Reduced C-Reactive Protein Levels

  • High evidence
  • Clinical

  Meta-analysis using a random-effects model reported no significant effect on inflammatory markers, CRP (n=8, MD 0.11; 95% CI: -1.18, 0.40; p=0.98, I² =0%)

  Effect

  Neutral

  Effect size

  Small

  Significant

  No