Grasas y Aceites, Vol 69, No 4 (2018)

Effects of olive oil on blood pressure: A systematic review and meta-analysis

F. Zamora-Zamora
Paediatric Emergency Department, Hospital Complex of Jaén, Spain

J. M. Martínez-Galiano
Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén - CIBER-ESP, Instituto de Salud Carlos III, Spain

J. J. Gaforio
CIBER-ESP, Instituto de Salud Carlos III - Center for Advanced Studies in Olive Grove and Olive Oils. University of Jaén - Immunology Division, Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén - Agrifood Campus of International Excellence, Spain

M. Delgado-Rodríguez
Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén - CIBER-ESP, Instituto de Salud Carlos III, Spain


Hypertension is one of the most important risk factors associated with the development of cardiovascular diseases. Numerous studies have revealed that a diet enriched in olive oil can have a beneficial effect on blood pressure. This systematic review includes the effects of olive oil on blood pressure in individuals without previous cardiovascular events. Liquid oil shows a decrease in blood pressure, while capsules have not produced any effect. Diastolic blood pressure decreased after the consumption of olive oil, -0.73 mm Hg, 95% CI (-1.07, -0.40); p < 0.001, I2 = 86.9%, with high heterogeneity among the included studies. This reduction was mainly due to extra virgin olive oil (EVOO) from 10 ml to 50 ml/day: -1.44 mm Hg, 95% CI (-1.89, -1.00); p < 0.001. Regarding systolic blood pressure the observed decrease is not statistically significant. Further studies on the consumption of EVOO are needed to confirm these results.


Diastolic Pressure; Hypertension; Olive oil; Randomized Controlled Trial; Systematic review; Systolic pressure

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