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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 33
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Comparison of canola oil and olive oil consumption on the serum lipid profile in adults: a systematic review and meta-analysis of randomized controlled trials

Behnaz Pourrajaba Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, IranView further author information
,
Elham Sharifi-Zahabia Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, IranView further author information
,
Sepideh Soltanib Yazd Cardiovascular Research Center, Non-communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, IranView further author information
,
Hossein Shahinfara Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, IranView further author information
&
Farzad Shidfara Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, IranCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-6531-9253View further author information
ORCID Icon
Pages 12270-12284 | Published online: 22 Jul 2022

Citations (3)

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Louis-Charles Desjardins & Iwona Rudkowska. Novel high-oleic oil consumption for cardiometabolic health: a narrative review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-9.
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Articles from other publishers (2)

Zihan Zhang, Zhaoshan Wang, Qiaohua Li, Min Zhao & Jianguo Zhang. (2023) Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China. Agronomy Journal 115:6, pages 2757-2777.
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Cyrus Jalili, Sepide Talebi, Sanaz Mehrabani, Reza Bagheri, Alexei Wong, Parsa Amirian, Mahsa Zarpoosh, Seyed Mojtaba Ghoreishy, Mohammad Ali Hojjati Kermani & Sajjad Moradi. (2022) Effects of camelina oil supplementation on lipid profile and glycemic control: a systematic review and dose‒response meta-analysis of randomized clinical trials. Lipids in Health and Disease 21:1.
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