Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke
Donat-Vargas C, Sandoval-Insausti H, Peñalvo JL, Moreno Iribas MC, Amiano P, Bes-Rastrollo M, Molina-Montes E, Moreno-Franco B, Agudo A, Mayo CL, Laclaustra M, De La Fuente Arrillaga C, Chirlaque Lopez MD, Sánchez MJ, Martínez-Gonzalez MA, Pilar GC
Clinical nutrition (Edinburgh, Scotland) · 25 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
- University or hospital
- Centro de Investigación Biomédica en Red Enfermedades Cardiovasculares
- University or hospital
- Centro de Investigación Biomédica en Red-Fisiopatología de la Obesidad y Nutrición
- Government
- Plan Nacional sobre Drogas
- Government
- Instituto de Salud Carlos III
- Grants
- Plan Nacional sobre Drogas (2020/021); Instituto de Salud Carlos III (PI20/00564); Centro de Investigación Biomédica en Red Enfermedades Cardiovasculares (PIE16/00022); Instituto de Salud Carlos III (PIE16/00022); Instituto de Salud Carlos III (20/144); Instituto de Salud Carlos III (2020/021); Plan Nacional sobre Drogas (PI20/00564); Instituto de Salud Carlos III (17/1709)
Based on 4 listed funder(s).
Publication
- Published
- 2021-11-15 · Clin Nutr · vol. 41 · issue 1 · pp. 122–130
- Publisher
- Elsevier BV
- Cited
- 53 citations · more than 94% of similar papers · 3.6× the field average
- Impact
- Top 10% most cited in its field
- References
- 34 works
- Access
- Open access (hybrid journal) · CC-BY-NC-ND
- Research areas
- Edible Oils Quality and Analysis · Nutritional Studies and Diet · Fatty Acid Research and Health
- Keywords
- Medicine, Stroke (engine), Subclinical infection, Olive oil, Coronary heart disease, Oil consumption, Lower risk, Internal medicine, Food science, Confidence interval
- MeSH
- humans, cardiovascular diseases, coronary disease, diet, cohort studies, eating, middle aged, spain, female, male, atherosclerosis, stroke, olive oil, heart disease risk factors
16 authors
From ES, SE, US, BE
- Carolina Donat‐Vargas · correspondingMadrid Institute for Advanced Studies; Karolinska Institutet; IMDEA Food; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Universidad Autónoma de Madrid
- Helena Sandoval‐Insausti · correspondingHarvard University; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Universidad Autónoma de Madrid
- José Luis Peñalvo · correspondingInstituut voor Tropische Geneeskunde
- Maria Concepción Moreno Iribas · correspondingSpanish Clinical Research Network; Navarre Institute of Health Research
- Pilar Amiano · correspondingBasque Government; Ministry of Health; Biogipuzkoa Health Research Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- Maira Bes‐Rastrollo · correspondingSpanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Navarre Institute of Health Research; Universidad de Navarra
Abstract
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC-ND).
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