Effect of olive oil consumption on diabetes risk: a dose-response meta-analysis

Abstract Background Diabetes is a common metabolic disease worldwide, is also a global major public health problem. We carried out this meta-analysis to evaluate the effects of olive oil(OO) consumption on diabetes. Methods PubMed, Embase, Scopus, Web of Science and Cochrane Library databases were systematically searched until October 2024. Heterogeneity among studies was examined using Q and I2 statistics. Combined risk ratio (RR) with their 95% confidence interval (CI) were calculated by using a random effects model. Also dose-response analysis and subgroup analysis were performed. Results 10 studies (4 cohorts and 6 RCT) involved more than 50,0000 subjects and 2,0000 individuals with diabetes were included in the meta-analysis. A 13% (RR = 0.87, 95%CI = 0.83 − 0.92, P < 0.01) decreased risk of diabetes was shown in Cohort study and 22% (RR = 0.78, 95%CI = 0.70 − 0.88, P < 0.01) decreased risk in RCT study for the highest vs. lowest olive oil consumption. Subgroup analysis results showed that there was a better effect on reducing diabetes risk in age > 50 years(RR = 0.77, 95%CI = 0.70 − 0.89, P < 0.01), Europe(RR = 0.81, 95%CI = 0.72 − 0.86, P < 0.01) and extra virgin olive oil ( RR = 0.75, 95%CI = 0.65–0.87, P < 0.01). Dose-response analysis showed a significant nonlinear association of diabetes risk with OO intake(Pnon-linearity < 0.05) and when 10–20 g of olive oil is consumed daily, the effect amount is statistically significant, while more than 20 g there was not statistically significant. Begg’s and Egger’s regression test results indicated that there was no publication bias and the results were reliable. Conclusions Evidence from this meta-analysis suggested that OO consumption is associated with a decreased risk of diabetes, especially, 10–20 g OO daily may be beneficial for prevention and management of diabetes.