Effects of Olive Oil Supplementation on Reducing the Risk of Cardiovascular Disease: A Scoping Review

DOI

10.2991/978-94-6463-048-0_16How to use a DOI?

Keywords

Olive Oil; Cardiovascular Risk; Cardiovascular Disease

Abstract

Background The prevalence of cardiovascular disease is increasing in Indonesia. Cardiovascular disease ranks first among the causes of mortality in the world. Controlling the risk of cardiovascular disease becomes an effort to prevent the disease incidence. Previous studies have shown that olive oil has cardioprotective potential and reduces complications of cardiovascular disease. Objective: This is a scoping review which aims to identify the effects of olive oil on reducing the risk of cardiovascular disease. Methods: This research is a scoping review with search, selection, and analysis methodology being in accordance with the standards and using appropriate keywords. The scoping review articles came from the PubMed, Google Scholar, ScienceDirect, EBSCO, Directory of Open Access Journals, and Garuda Portal databases. The studies were assessed using the eligibility criteria from the PRISMA flow diagram. The articles used were those published in national and international journals in the period of 2010–2020 and available in full text. Results: The search results in 18 research articles that fulfill the criteria. Several studies significantly show that olive oil supplementation has cardioprotective properties through reduction of the risk of cardiovascular disease incidence and prevention of cardiovascular disease complications. The risk of cardiovascular disease can be reduced by reducing inflammatory markers, improving lipid profiles, or decreasing atherosclerosis. Conclusion: Olive oil has the potential to reduce the risk of cardiovascular disease by reducing inflammatory markers, improving lipid profiles, or reducing atherosclerosis.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Erlina Marfianti
AU  - Eko Andriyanto
PY  - 2022
DA  - 2022/12/19
TI  - Effects of Olive Oil Supplementation on Reducing the Risk of Cardiovascular Disease: A Scoping Review
BT  - Proceedings of the 3rd International Conference on Cardiovascular Diseases (ICCvD 2021)
PB  - Atlantis Press
SP  - 136
EP  - 146
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-048-0_16
DO  - 10.2991/978-94-6463-048-0_16
ID  - Marfianti2022
ER  -