Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

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 disea...

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Autores: Guasch-Ferré, Marta, Hu, Frank B., Martínez-González, Miguel Ángel, 1957-, Fitó Colomer, Montserrat, Bulló, Mònica, Estruch Riba, Ramon, Ros Rahola, Emilio, Corella Piquer, Dolores, Recondo, J., Gómez Gracia, Enrique, Fiol Sala, Miguel, Lapetra, José, Serra Majem, Lluís, Muñoz, M. A., Pintó Sala, Xavier, Lamuela Raventós, Rosa Ma., Basora, Josep, Buil Cosiales, Pilar, Sorlí, José V., Ruiz-Gutiérrez, Valentina, Martínez, José Antonio, Salas Salvadó, Jordi
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2014
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/59227
Acceso en línea:https://hdl.handle.net/2445/59227
Access Level:acceso abierto
Palabra clave:Oli d'oliva
Malalties cardiovasculars
Mortalitat
Olive oil
Cardiovascular diseases
Mortality
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spelling Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED StudyGuasch-Ferré, MartaHu, Frank B.Martínez-González, Miguel Ángel, 1957-Fitó Colomer, MontserratBulló, MònicaEstruch Riba, RamonRos Rahola, EmilioCorella Piquer, DoloresRecondo, J.Gómez Gracia, EnriqueFiol Sala, MiguelLapetra, JoséSerra Majem, LluísMuñoz, M. A.Pintó Sala, XavierLamuela Raventós, Rosa Ma.Basora, JosepBuil Cosiales, PilarSorlí, José V.Ruiz-Gutiérrez, ValentinaMartínez, José AntonioSalas Salvadó, JordiOli d'olivaMalalties cardiovascularsMortalitatOlive oilCardiovascular diseasesMortalityIt 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 PREvencion con DIeta MEDiterranea (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.BioMed Central2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/59227Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: http://dx.doi.org/10.1186/1741-7015-12-78Bmc Medicine, 2014, vol. 12, num. 78http://dx.doi.org/10.1186/1741-7015-12-78cc-by (c) BioMed Central, 2014http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/592272026-05-27T06:46:51Z
dc.title.none.fl_str_mv Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
title Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
spellingShingle Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
Guasch-Ferré, Marta
Oli d'oliva
Malalties cardiovasculars
Mortalitat
Olive oil
Cardiovascular diseases
Mortality
title_short Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
title_full Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
title_fullStr Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
title_full_unstemmed Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
title_sort Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
dc.creator.none.fl_str_mv Guasch-Ferré, Marta
Hu, Frank B.
Martínez-González, Miguel Ángel, 1957-
Fitó Colomer, Montserrat
Bulló, Mònica
Estruch Riba, Ramon
Ros Rahola, Emilio
Corella Piquer, Dolores
Recondo, J.
Gómez Gracia, Enrique
Fiol Sala, Miguel
Lapetra, José
Serra Majem, Lluís
Muñoz, M. A.
Pintó Sala, Xavier
Lamuela Raventós, Rosa Ma.
Basora, Josep
Buil Cosiales, Pilar
Sorlí, José V.
Ruiz-Gutiérrez, Valentina
Martínez, José Antonio
Salas Salvadó, Jordi
author Guasch-Ferré, Marta
author_facet Guasch-Ferré, Marta
Hu, Frank B.
Martínez-González, Miguel Ángel, 1957-
Fitó Colomer, Montserrat
Bulló, Mònica
Estruch Riba, Ramon
Ros Rahola, Emilio
Corella Piquer, Dolores
Recondo, J.
Gómez Gracia, Enrique
Fiol Sala, Miguel
Lapetra, José
Serra Majem, Lluís
Muñoz, M. A.
Pintó Sala, Xavier
Lamuela Raventós, Rosa Ma.
Basora, Josep
Buil Cosiales, Pilar
Sorlí, José V.
Ruiz-Gutiérrez, Valentina
Martínez, José Antonio
Salas Salvadó, Jordi
author_role author
author2 Hu, Frank B.
Martínez-González, Miguel Ángel, 1957-
Fitó Colomer, Montserrat
Bulló, Mònica
Estruch Riba, Ramon
Ros Rahola, Emilio
Corella Piquer, Dolores
Recondo, J.
Gómez Gracia, Enrique
Fiol Sala, Miguel
Lapetra, José
Serra Majem, Lluís
Muñoz, M. A.
Pintó Sala, Xavier
Lamuela Raventós, Rosa Ma.
Basora, Josep
Buil Cosiales, Pilar
Sorlí, José V.
Ruiz-Gutiérrez, Valentina
Martínez, José Antonio
Salas Salvadó, Jordi
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Oli d'oliva
Malalties cardiovasculars
Mortalitat
Olive oil
Cardiovascular diseases
Mortality
topic Oli d'oliva
Malalties cardiovasculars
Mortalitat
Olive oil
Cardiovascular diseases
Mortality
description 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 PREvencion con DIeta MEDiterranea (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.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/59227
url https://hdl.handle.net/2445/59227
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: http://dx.doi.org/10.1186/1741-7015-12-78
Bmc Medicine, 2014, vol. 12, num. 78
http://dx.doi.org/10.1186/1741-7015-12-78
dc.rights.none.fl_str_mv cc-by (c) BioMed Central, 2014
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) BioMed Central, 2014
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv BioMed Central
publisher.none.fl_str_mv BioMed Central
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301629

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