Maria Dimitriou1, Loukianos S Rallidis2, Eirini V Theodoraki1, Ioanna Panagiota Kalafati1, Genovefa Kolovou3, George V Dedoussis1. 1. 1Department of Nutrition and Dietetics,School of Health Science and Education,Harokopio University,El. Venizelou 70,17671 Athens,Greece. 2. 2Second Department of Cardiology,Attikon Hospital,School of Medicine,University of Athens,Athens,Greece. 3. 3First Cardiology Department,Onassis Cardiac Surgery Center,Athens,Greece.
Abstract
OBJECTIVE: The aims of the current report are to present the demographic characteristics, clinical characteristics/biochemical indices and lifestyle habits of the population and to explore the potential association of exclusive olive oil consumption, in relation to lifestyle factors, with coronary artery disease risk. DESIGN: Demographic, lifestyle, dietary and biochemical variables were recorded. Logistic regression analysis was performed in order to estimate the relative risks of developing coronary artery disease. SETTING: The Hellenic study of Interactions between Single nucleotide polymorphisms and Eating in Atherosclerosis Susceptibility (THISEAS), a medical centre-based case-control study conducted in Greek adults. SUBJECTS: We consecutively enrolled 1221 adult patients with coronary artery disease and 1344 adult controls. RESULTS: A higher prevalence of the conventional established risk factors was observed in cases than in controls. Physical activity level was higher in controls (1·4 (sd 0·2) than in cases (1·3 (sd 0·3); P<0·001). Regarding current and ex-smokers, the case group reported almost double the pack-years of the control group (54·6 (sd 42·8) v. 28·3 (sd 26·3), respectively; P<0·001). Exclusive olive oil consumption was associated with 37 % lower likelihood of developing coronary artery disease, even after taking into account adherence to the Mediterranean diet (OR=0·63; 95 % CI 0·42, 0·93; P=0·02). CONCLUSIONS: Exclusive olive oil consumption was associated with lower risk of coronary artery disease, even after adjusting for adoption of an overall healthy dietary pattern such as the Mediterranean diet.
OBJECTIVE: The aims of the current report are to present the demographic characteristics, clinical characteristics/biochemical indices and lifestyle habits of the population and to explore the potential association of exclusive olive oil consumption, in relation to lifestyle factors, with coronary artery disease risk. DESIGN: Demographic, lifestyle, dietary and biochemical variables were recorded. Logistic regression analysis was performed in order to estimate the relative risks of developing coronary artery disease. SETTING: The Hellenic study of Interactions between Single nucleotide polymorphisms and Eating in Atherosclerosis Susceptibility (THISEAS), a medical centre-based case-control study conducted in Greek adults. SUBJECTS: We consecutively enrolled 1221 adult patients with coronary artery disease and 1344 adult controls. RESULTS: A higher prevalence of the conventional established risk factors was observed in cases than in controls. Physical activity level was higher in controls (1·4 (sd 0·2) than in cases (1·3 (sd 0·3); P<0·001). Regarding current and ex-smokers, the case group reported almost double the pack-years of the control group (54·6 (sd 42·8) v. 28·3 (sd 26·3), respectively; P<0·001). Exclusive olive oil consumption was associated with 37 % lower likelihood of developing coronary artery disease, even after taking into account adherence to the Mediterranean diet (OR=0·63; 95 % CI 0·42, 0·93; P=0·02). CONCLUSIONS: Exclusive olive oil consumption was associated with lower risk of coronary artery disease, even after adjusting for adoption of an overall healthy dietary pattern such as the Mediterranean diet.
Authors: Zuzana Vackova; Stefan Niebisch; Tania Triantafyllou; Jessica Becker; Timo Hess; Nicole Kreuser; Stavroula Kanoni; Panos Deloukas; Vitalia Schüller; Sophie Km Heinrichs; René Thieme; Markus M Nöthen; Michael Knapp; Julius Spicak; Ines Gockel; Johannes Schumacher; Dimitris Theodorou; Jan Martinek Journal: United European Gastroenterol J Date: 2018-10-03 Impact factor: 4.623
Authors: Aoife M Murphy; Caren E Smith; Leanne M Murphy; Jack L Follis; Toshiko Tanaka; Kris Richardson; Raymond Noordam; Rozenn N Lemaitre; Mika Kähönen; Josée Dupuis; Trudy Voortman; Eirini Marouli; Dennis O Mook-Kanamori; Olli T Raitakari; Jaeyoung Hong; Abbas Dehghan; George Dedoussis; Renée de Mutsert; Terho Lehtimäki; Ching-Ti Liu; Fernando Rivadeneira; Panagiotis Deloukas; Vera Mikkilä; James B Meigs; Andre Uitterlinden; Mohammad A Ikram; Oscar H Franco; Maria Hughes; Peadar O' Gaora; José M Ordovás; Helen M Roche Journal: Mol Nutr Food Res Date: 2019-09-12 Impact factor: 5.914