Olive oil consumption, plasma oleic acid, and stroke incidence: the Three-City Study
Samieri C, Féart C, Proust-Lima C, Peuchant E, Tzourio C, Stapf C, Berr C, Barberger-Gateau P
Neurology · 68 citations
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- Agence Nationale de la Recherche
- Grants
- Agence Nationale de la Recherche (ANR-06-PNRA-0005)
Based on 1 listed funder(s).
Publication
- Published
- 2011-06-16 · Neurology · vol. 77 · issue 5 · pp. 418–425
- Publisher
- Lippincott Williams & Wilkins
- Cited
- 124 citations · more than 96% of similar papers · 5.2× the field average
- Impact
- Top 10% most cited in its field
- References
- 36 works
- Access
- Paywalled
- Research areas
- Edible Oils Quality and Analysis · Fatty Acid Research and Health · Nutritional Studies and Diet
- Keywords
- Oleic acid, Stroke (engine), Incidence (geometry), Medicine, Confidence interval, Olive oil, Body mass index, Internal medicine, Food science, Biology, Biochemistry
- MeSH
- humans, dietary fats, unsaturated, fatty acids, oleic acid, plant oils, incidence, proportional hazards models, sensitivity and specificity, longitudinal studies, age factors, aged, aged, 80 and over, middle aged, urban population, france, female, male, stroke, olive oil
8 authors
From FR
- Cécilia SamieriInserm; Sorbonne Université; Bordeaux Population Health
- Catherine FéartInserm; Sorbonne Université; Bordeaux Population Health
- Cécile Proust‐LimaInserm; Sorbonne Université; Bordeaux Population Health
- E. PeuchantInserm; Sorbonne Université; Bordeaux Population Health
- Christophe TzourioInserm; Sorbonne Université; Bordeaux Population Health
- Christian StapfInserm; Sorbonne Université; Bordeaux Population Health
Abstract
Objective
To determine whether high olive oil consumption, and high plasma oleic acid as an indirect biological marker of olive oil intake, are associated with lower incidence of stroke in older subjects.
Methods
Among participants from the Three-City Study with no history of stroke at baseline, we examined the association between olive oil consumption (main sample, n = 7,625) or plasma oleic acid (secondary sample, n = 1,245) and incidence of stroke (median follow-up 5.25 years), ascertained according to a diagnosis validated by an expert committee.
Results
In the main sample, 148 incident strokes occurred. After adjustment for sociodemographic and dietary variables, physical activity, body mass index, and risk factors for stroke, a lower incidence for stroke with higher olive oil use was observed (p for trend = 0.02). Compared to those who never used olive oil, those with intensive use had a 41%(95% confidence interval 6%-63%, p = 0.03) lower risk of stroke. In the secondary sample, 27 incident strokes occurred. After full adjustment, higher plasma oleic acid was associated with lower stroke incidence (p for trend = 0.03). Compared to those in the first tertile, participants in the third tertile of plasma oleic acid had a 73% (95% confidence interval 10%-92%, p = 0.03) reduction of stroke risk.
Conclusions
These results suggest a protective role for high olive oil consumption on the risk of stroke in older subjects.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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