Efficacy of Olive Oil in the reduction of the risk for Colorectal Cancer – A Systematic Review
DOI:
https://doi.org/10.26438/ijsrbs.v12i1.667Keywords:
Olive Oil, Colorectal Cancer, Chemoprevention, Tumor suppression, Phenolic compoundsAbstract
Aims and objectives: The purpose of the systematic review is to determine whether extra virgin olive oil can effectively lower the risk of colorectal cancer.
Materials and method: In accordance with PRISMA guidelines, we searched electronic databases from conception until 2023. In this systematic review, the original studies that were conducted among experimental rodents who were given olive oil as a diet were included. Quality assessment was done using the Office of Health Assessment and Translation (OHAT) Scale.
Results: From a total of five studies consisting of randomized control trials it has been analysed that EVOO significantly lowers CRC through anti-inflammatory and antioxidant properties. Studies have shown that EVOO can alter gut microbiota, inhibit tumour growth, and impact key biomarkers of cancer and their gene expression. The notable findings on EVOO were the prevention of dysbiosis associated with CRC, the reduction in tumour size observed in animal models, and the modification of epigenetic markers associated with cancer progression.
Conclusion: Although all these results are very encouraging, further large-scale studies in human subjects are called for to fully establish the benefits mentioned above and to refine dietary recommendations. Consumption of EVOO might present a cost-effective and preventive strategy against CRC, improving public health and reducing cancer treatment costs.
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