橄榄油（OO）是地中海饮食（MD）中添加脂肪的主要来源。它是一种混合了生物活性化合物的油脂，包括单不饱和脂肪酸、植物固醇、简单酚、倍半苷苷苷、黄酮类化合物和萜类化合物。越来越多的证据表明，MD和OO有助于改善与肥胖相关的因素。此外，肥胖与多种癌症的风险增加有关，包括子宫内膜癌、食管腺癌、肾癌、胰腺癌、肝细胞癌、贲门胃癌、脑膜瘤、多发性骨髓瘤、结直肠癌、绝经后乳腺癌、卵巢癌、胆囊癌和甲状腺癌。然而，关于MD和OO与这些肥胖相关癌症的流行病学证据以及其潜在作用机制，特别是涉及肠道微生物的机制，目前尚未清楚描述或理解。本综述的目标有三个：一是更新有关MD和OO消耗与肥胖相关癌症之间关联的现有流行病学知识；二是确定与肥胖相关癌症有关的肠道微生物机制；三是报告MD和OO对这些机制的影响。版权所有©2023。由Elsevier Ltd.出版。

Olive oil (OO) is the main source of added fat in the Mediterranean diet (MD). It is a mix of bioactive compounds, including monounsaturated fatty acids, phytosterols, simple phenols, secoiridoids, flavonoids, and terpenoids. There is a growing body of evidence that MD and OO improve obesity-related factors. In addition, obesity has been associated with an increased risk for several cancers: endometrial, oesophageal adenocarcinoma, renal, pancreatic, hepatocellular, gastric cardia, meningioma, multiple myeloma, colorectal, postmenopausal breast, ovarian, gallbladder, and thyroid cancer. However, the epidemiological evidence linking MD and OO with these obesity-related cancers, and their potential mechanisms of action, especially those involving the gut microbiota, are not clearly described or understood. The goals of this review are 1) to update the current epidemiological knowledge on the associations between MD and OO consumption and obesity-related cancers, 2) to identify the gut microbiota mechanisms involved in obesity-related cancers, and 3) to report the effects of MD and OO on these mechanisms.Copyright © 2023. Published by Elsevier Ltd.