Olive Oil and Reduced Oxidized LDL Level

• 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 Oxidized LDL Level

  • High evidence

  EVOO consumption reduced ox-LDL when compared with medium and low PC olive oils together: -4.59 U/l [(95%CI: -8.1 to -1.08), I²: 45.4%; p = 0.103] and with low PC olive oil only: -7.73 U/l [(95%CI: -14.63 to -0.82 U/l], I²: 42%; p = 0.16)].

  Effect

  Beneficial

  Effect size

  Small

  Significant

  No