Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
Guasch-Ferré M, Hu FB, Martínez-González MA, Fitó M, Bulló M, Estruch R, Ros E, Corella D, Recondo J, Gómez-Gracia E, Fiol M, Lapetra J, Serra-Majem L, Muñoz MA, Pintó X, Lamuela-Raventós RM, Basora J, Buil-Cosiales P, Sorlí JV, Ruiz-Gutiérrez V, Martínez JA, Salas-Salvadó J
BMC medicine · 228 citations
How it was studied
- Design
- Randomized controlled trial (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
- Nonprofit
- Fundación Patrimonio Comunal Olivarero
- University or hospital
- Institut d'Estudis Catalans
- Government
- Instituto de Salud Carlos III
- Government
- European Regional Development Fund
- Grants
- Instituto de Salud Carlos III (RD06/0045); Instituto de Salud Carlos III (G03/140); European Regional Development Fund ((RD 06/0045); European Regional Development Fund (G03/140); Instituto de Salud Carlos III (PI1001407)
Based on 4 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2014-05-13 · BMC Med · vol. 12 · issue 1 · p. 78
- Publisher
- BioMed Central
- Cited
- 377 citations · more than 99% of similar papers · 13.6× the field average
- Impact
- Top 10% most cited in its field
- References
- 31 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Nuts composition and effects
- Keywords
- Medicine, Mediterranean diet, Population, Stroke (engine), Myocardial infarction, Lower risk, Cohort study, Disease, Proportional hazards model, Internal medicine, Prospective cohort study, Environmental health, Confidence interval
- MeSH
- humans, nuts, neoplasms, cardiovascular diseases, myocardial infarction, plant oils, diet, fat-restricted, risk, risk factors, cohort studies, prospective studies, diet, mediterranean, dietary supplements, aged, aged, 80 and over, middle aged, female, male, stroke, olive oil
22 authors
From ES, US
- Marta Liu Guasch-FerréInstituto de Salud Carlos III; Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Frank B. HuHarvard University
- Miguel Ángel Martínez‐GonzálezInstituto de Salud Carlos III; Universidad de Navarra
- Montserrat FitóBarcelona Biomedical Research Park; Hospital del Mar Research Institute
- Mònica BullóInstituto de Salud Carlos III; Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Ramón EstruchInstituto de Salud Carlos III; Consorci Institut D'Investigacions Biomediques August Pi I Sunyer; Universitat de Barcelona
Abstract
Background
It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk.
Methods
We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death Index. Olive oil consumption was evaluated with validated food frequency questionnaires. Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake, cardiovascular disease and mortality.
Results
During follow-up, 277 cardiovascular events and 323 deaths occurred. Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35% (HR: 0.65; 95% CI: 0.47 to 0.89) and 39% (HR: 0.61; 95% CI: 0.44 to 0.85) cardiovascular disease risk reduction, respectively, compared to the reference. Higher baseline total olive oil consumption was associated with 48% (HR: 0.52; 95% CI: 0.29 to 0.93) reduced risk of cardiovascular mortality. For each 10 g/d increase in extra-virgin olive oil consumption, cardiovascular disease and mortality risk decreased by 10% and 7%, respectively. No significant associations were found for cancer and all-cause mortality. The associations between cardiovascular events and extra virgin olive oil intake were significant in the Mediterranean diet intervention groups and not in the control group.
Conclusions
Olive oil consumption, specifically the extra-virgin variety, is associated with reduced risks of cardiovascular disease and mortality in individuals at high cardiovascular risk.
Trial registration
This study was registered at controlled-trials.com (http://www.controlled-trials.com/ISRCTN35739639). International Standard Randomized Controlled Trial Number (ISRCTN): 35739639. Registration date: 5 October 2005.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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