Olive oil intake and CHD in the European Prospective Investigation into Cancer and Nutrition Spanish cohort
Buckland G, Travier N, Barricarte A, Ardanaz E, Moreno-Iribas C, Sánchez MJ, Molina-Montes E, Chirlaque MD, Huerta JM, Navarro C, Redondo ML, Amiano P, Dorronsoro M, Larrañaga N, Gonzalez CA
The British journal of nutrition · 54 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
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
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- Instituto de Salud Carlos III
- Grants
- Instituto de Salud Carlos III (RD06/0020)
Based on 1 listed funder(s).
Publication
- Published
- 2012-09-25 · Br J Nutr · vol. 108 · issue 11 · pp. 2075–2082
- Publisher
- Cambridge University Press
- Cited
- 92 citations · more than 98% of similar papers · 9.3× the field average
- Impact
- Top 10% most cited in its field
- References
- 45 works
- Access
- Free to read
- Research areas
- Nutritional Studies and Diet · Antioxidant Activity and Oxidative Stress · Consumer Attitudes and Food Labeling
- Keywords
- European Prospective Investigation into Cancer and Nutrition, Medicine, Quartile, Olive oil, Prospective cohort study, Hazard ratio, Proportional hazards model, Lower risk, Confounding, Cohort, Epidemiology, Cohort study, Mediterranean diet, Demography, Environmental health, Internal medicine, Food science, Confidence interval, Biology
- MeSH
- humans, olea, fruit, coronary disease, dietary fats, unsaturated, plant oils, cardiotonic agents, incidence, proportional hazards models, risk, cohort studies, follow-up studies, prospective studies, life style, adult, aged, middle aged, spain, female, male, olive oil
15 authors
From ES
- Genevieve Buckland · correspondingInstitut Català d'Oncologia
- Noémie TravierInstitut Català d'Oncologia
- Aurelio BarricarteInstituto de Salud Pública de Navarra; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- Eva ArdanázInstituto de Salud Pública de Navarra; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- Conchi Moreno‐IribasInstituto de Salud Pública de Navarra; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- María‐José SánchezCentro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Andalusian School of Public Health
Abstract
Olive oil is well known for its cardioprotective properties; however, epidemiological data showing that olive oil consumption reduces incident CHD events are still limited. Therefore, we studied the association between olive oil and CHD in the European Prospective Investigation into Cancer and Nutrition (EPIC) Spanish cohort study. The analysis included 40 142 participants (38 % male), free of CHD events at baseline, recruited from five EPIC-Spain centres from 1992 to 1996 and followed up until 2004. Baseline dietary and lifestyle information was collected using interview-administered questionnaires. Cox proportional regression models were used to assess the relationship between validated incident CHD events and olive oil intake (energy-adjusted quartiles and each 10 g/d per 8368 kJ (2000 kcal) increment), while adjusting for potential confounders. During a 10·4-year follow-up, 587 (79 % male) CHD events were recorded. Olive oil intake was negatively associated with CHD risk after excluding dietary mis-reporters (hazard ratio (HR) 0·93; 95 % CI 0·87, 1·00 for each 10 g/d per 8368 kJ (2000 kcal) and HR 0·78; 95 % CI 0·59, 1·03 for upper v. lower quartile). The inverse association between olive oil intake (per 10 g/d per 8368 kJ (2000 kcal)) and CHD was more pronounced in never smokers (11 % reduced CHD risk (P = 0·048)), in never/low alcohol drinkers (25 % reduced CHD risk (P < 0·001)) and in virgin olive oil consumers (14 % reduced CHD risk (P = 0·072)). In conclusion, olive oil consumption was related to a reduced risk of incident CHD events. This emphasises the need to conserve the traditional culinary use of olive oil within the Mediterranean diet to reduce the CHD burden.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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