Funded in part by Novo Nordisk, Novo Nordisk Fonden
Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death
Tessier AJ, Cortese M, Yuan C, Bjornevik K, Ascherio A, Wang DD, Chavarro JE, Stampfer MJ, Hu FB, Willett WC, Guasch-Ferré M
JAMA network open · 28 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
- Industry funded
- Company
- Novo Nordisk
- Company
- Novo Nordisk Fonden
- Government
- National Institutes of Health
- Government
- Canadian Institutes of Health Research
- Government
- National Institute on Aging
- Government
- National Heart, Lung, and Blood Institute
- Government
- National Cancer Institute
- Government
- National Institute of Diabetes and Digestive and Kidney Diseases
- Government
- NIA NIH HHS
- Government
- NHLBI NIH HHS
- Government
- NCI NIH HHS
- Government
- NIDDK NIH HHS
- Government
- CIHR
- Grants
- National Cancer Institute (U01 CA167552); National Institute of Diabetes and Digestive and Kidney Diseases (P30DK046200); National Cancer Institute (P01 CA087969); National Heart, Lung, and Blood Institute (R01-HL034594); National Cancer Institute (UM1 CA186107); National Institute on Aging (R01 AG077489); National Heart, Lung, and Blood Institute (R01 HL035464); National Heart, Lung, and Blood Institute (R01-HL-088521); Canadian Institutes of Health Research (P01 CA87969); Novo Nordisk Fonden (NNF23SA 0084103); National Institutes of Health (3um1ca186107-03s1); National Institutes of Health (2p01ca087969-06); National Heart, Lung, and Blood Institute (R01 HL060712); Canadian Institutes of Health Research (UM1 CA186107); Novo Nordisk (NNF23SA0084103); National Institutes of Health (U01-CA167552); National Institutes of Health (P01 CA 87969); National Institutes of Health (HL034594); National Institutes of Health (DK046200); National Institutes of Health (P30 DK046200); National Institutes of Health (UM1‐CA‐186107); National Institutes of Health (R21 AG070375); National Institutes of Health (HL 60712); National Institutes of Health (CA-167552); National Institutes of Health (CA186107); National Institutes of Health (CA 87969); National Institutes of Health (HL088521); National Institutes of Health (HL35464)
Based on 13 listed funder(s).
Publication
- Published
- 2024-05-06 · JAMA Netw Open · vol. 7 · issue 5 · p. e2410021
- Publisher
- American Medical Association
- Cited
- 41 citations · more than 99% of similar papers · 15.6× the field average
- Impact
- Top 10% most cited in its field
- References
- 37 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Edible Oils Quality and Analysis · Fatty Acid Research and Health
- Keywords
- Olive oil, Dementia, Consumption (sociology), Quality (philosophy), Medicine, Environmental health, Food science, Internal medicine, Chemistry, Disease, Sociology
- MeSH
- humans, dementia, diet, risk factors, prospective studies, diet, mediterranean, adult, aged, middle aged, female, male, olive oil, diet, healthy
11 authors
From US, CN, DK
- Anne‐Julie Tessier · correspondingHarvard University
- Marianna CorteseHarvard University
- C. Z. YuanHarvard University; Second Affiliated Hospital of Zhejiang University
- Kjetil BjørnevikHarvard University
- Alberto AscherioBrigham and Women's Hospital; Harvard University
- Daniel D. WangHarvard University
Abstract
Importance
Age-standardized dementia mortality rates are on the rise. Whether long-term consumption of olive oil and diet quality are associated with dementia-related death is unknown.
Objective
To examine the association of olive oil intake with the subsequent risk of dementia-related death and assess the joint association with diet quality and substitution for other fats.
Design, setting, and participants
This prospective cohort study examined data from the Nurses' Health Study (NHS; 1990-2018) and Health Professionals Follow-Up Study (HPFS; 1990-2018). The population included women from the NHS and men from the HPFS who were free of cardiovascular disease and cancer at baseline. Data were analyzed from May 2022 to July 2023.
Exposures
Olive oil intake was assessed every 4 years using a food frequency questionnaire and categorized as (1) never or less than once per month, (2) greater than 0 to less than or equal to 4.5 g/d, (3) greater than 4.5 g/d to less than or equal to 7 g/d, and (4) greater than 7 g/d. Diet quality was based on the Alternative Healthy Eating Index and Mediterranean Diet score.
Main outcome and measure
Dementia death was ascertained from death records. Multivariable Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% CIs adjusted for confounders including genetic, sociodemographic, and lifestyle factors.
Results
Of 92 383 participants, 60 582 (65.6%) were women and the mean (SD) age was 56.4 (8.0) years. During 28 years of follow-up (2 183 095 person-years), 4751 dementia-related deaths occurred. Individuals who were homozygous for the apolipoprotein ε4 (APOE ε4) allele were 5 to 9 times more likely to die with dementia. Consuming at least 7 g/d of olive oil was associated with a 28% lower risk of dementia-related death (adjusted pooled HR, 0.72 [95% CI, 0.64-0.81]) compared with never or rarely consuming olive oil (P for trend < .001); results were consistent after further adjustment for APOE ε4. No interaction by diet quality scores was found. In modeled substitution analyses, replacing 5 g/d of margarine and mayonnaise with the equivalent amount of olive oil was associated with an 8% (95% CI, 4%-12%) to 14% (95% CI, 7%-20%) lower risk of dementia mortality. Substitutions for other vegetable oils or butter were not significant.
Conclusions and relevance
In US adults, higher olive oil intake was associated with a lower risk of dementia-related mortality, irrespective of diet quality. Beyond heart health, the findings extend the current dietary recommendations of choosing olive oil and other vegetable oils for cognitive-related health.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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