Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke
AuthorDonat-Vargas, Carolina; Sandoval-Insausti, Helena; Peñalvo, José L.; Moreno Iribas, Maria Concepción; Amiano, Pilar; Bes-Rastrollo, Maira; Molina-Montes, Esther; Moreno-Franco, Belén; Agudo, Antonio; Mayo, Cristina Lasheras; Laclaustra, Martín; De La Fuente Arrillaga, Carmen; Chirlaque Lopez, Maria Dolores; Sánchez, Maria José; Martínez-Gonzalez, Miguel Angel; Pilar, Guallar Castillón
EntityUAM. Departamento de Medicina Preventiva y Salud Pública y Microbiología
10.1016/j.clnu.2021.11.002Clinical Nutrition 41.1 (2021): 122-130
Funded byFIS grants 17/1709, 20/144, PI20/00564 and PIE16/00022 (Instituto de Salud Carlos III, State Secretary of RþDþI, and FEDER/ FSE), PNSD (2020/021), the CIBERESP, the CIBERCV and CIBEROBN (Instituto de Salud Carlos III).
ProjectGobierno de España. FIS 17/1709; Gobierno de España. FIS 20/144; Gobierno de España. PI20/00564; Gobierno de España. PIE16/00022
SubjectsCardiovascular disease; Mediterranean countries; Olive oil; Primary prevention; Stroke; Subclinical atherosclerosis; Medicina
Rights© 2021 The Authors
Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional.
Background & aims: The specific association of olive oil consumption with coronary heart disease (CHD) or stroke has not been totally established. Objective: to examine whether olive oil consumption is associated with subclinical atherosclerosis, the risk of total cardiovascular disease (CVD), CHD, and stroke. Methods: Three cohorts were included: AWHS (2318 men), SUN Project (18,266 men and women), and EPIC-Spain (39,393 men and women). Olive oil consumption was measured at baseline using validated questionnaires. Results: In the AWHS, 747 participants had a positive coronary artery calcium score (CACS>0), and the OR (95% CI) was 0.89 (0.72, 1.10) in those with virgin olive oil consumption ≥30 g/day (v. <10 g/day). In the SUN Project (follow-up 10.8 years) 261 total CVD cases occurred, and the HR was 0.57 (0.34, 0.96) for consumptions ≥30 g/day (v. <10 g/day). In the EPIC-Spain (follow-up 22.8 years) 1300 CHD cases and 938 stroke cases occurred; the HRs for stroke according, 0 to <10 (ref), 10 to <20, 20 to <30, and ≥30 g/day of olive oil consumption, were 0.84 (0.70, 1.02), 0.80 (0.66, 0.96), 0.89 (0.74, 1.07). A weaker association was observed for CHD. The association was stronger among those consuming virgin olive oil, instead of common (refined). Conclusions: Olive oil is associated with lower risk of CVD and stroke. The maximum benefit could be obtained with a consumption between 20 and 30 g/day. The association could be stronger for virgin olive oil and might operate from the early stages of the disease
Google Scholar:Donat-Vargas, Carolina - Sandoval-Insausti, Helena - Peñalvo, José L. - Moreno Iribas, Maria Concepción - Amiano, Pilar - Bes-Rastrollo, Maira - Molina-Montes, Esther - Moreno-Franco, Belén - Agudo, Antonio - Mayo, Cristina Lasheras - Laclaustra, Martín - De La Fuente Arrillaga, Carmen - Chirlaque Lopez, Maria Dolores - Sánchez, Maria José - Martínez-Gonzalez, Miguel Angel - Pilar, Guallar Castillón
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