Effectiveness of Olive Oil and Hyperoxygenated Fatty Acids for the Prevention of Pressure Injuries: A Systematic Review

OBJECTIVES: To update knowledge about the effectiveness of olive oil and hyperoxygenated fatty acids for the prevention of pressure injuries (PI). DATA SOURCES: The authors searched Medline (PubMed), Web of Science (WOS), The Cochrane Library, Enfispo, Dialnet, Embase, and Scopus. STUDY SELECTION: A literature review was conducted by searching databases from September to April 2024. A total of 10 articles were selected, which met the eligibility criteria. DATA EXTRACTION: Researchers used the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-analyses) reporting guidelines for this systematic review. Two authors independently reviewed and evaluated the articles. DATA SYNTHESIS: Both olive oil and hyperoxygenated fatty acids are effective for PI prevention, with no statistically significant difference between them indicating any inferiority. Both options provide therapeutic safety for the patient. There is a 50% economic difference between them, in favor of olive oil. CONCLUSIONS: Olive oil and hyperoxygenated fatty acids are therapeutic alternatives for PI prevention. Despite this assertion, further research is needed to corroborate the absence of disparity between both products.