Resumo

LOPEZ FRANCO, M.ª Dolores; CHIQUERO VALENZUELA, Sara  e  GARRIDO MIRANDA, José María. Efficacy of extra-virgin olive oil versus hyperoxygenated fatty acids for pressure ulcers prevention: a systematic review with meta-analysis. Gerokomos [online]. 2016, vol.27, n.3, pp.117-122. ISSN 1134-928X.

Aim: To determine the efficacy of olive oil against hyperoxygenated fatty acids in preventing pressure ulcers. Methodology: Systematic review of the clinical literature with meta-analysis about the effectiveness of extra virgin olive oil in relation to hyperoxygenated fatty acids in preventing pressure ulcers (PU). A literature search was conducted in bibliographic databases. Randomized clinical trials which comparing the use of extra virgin olive oil and HOFA in preventing pressure ulcers were included. The methodological quality and evidence of the studies was assessed according to the guidelines of the Critical Appraisal Skills Program (CASP) and de GRADE system respectively. A meta-analysis (fixed effects model) was carried out using risk difference with a 95% confidence interval. Also heterogeneity was measured by Q Cochran and I². Results: 16 articles were initially identified. 13 articles were excluded from title and summary for being articles related to olive oil in other pathologies. Finally, 2 randomized controlled trials were including after overcoming the CASP> 5 score and obtain adequate quality of evidence. In the included studies, both products showed the same preventive efficacy. The risk difference estimated in the meta-analysis includes the value 0 in the IC, which indicates there are no differences between the comparison groups. Conclusions: Extra virgin olive oil is at least as effective as the HOFA in preventing pressure ulcers.

Palavras-chave : pressure ulcers; olive oil; hyper-oxygenated fatty acids; efficacy; prevention.

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