Carolina Donat-Vargas1,2,3, Esther Lopez-Garcia4, José R Banegas4, Miguel Á Martínez-González5,6,7, Fernando Rodríguez-Artalejo4,8, Pilar Guallar-Castillón4,8. 1. Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029, Madrid, Spain. carolina.donat.vargas@ki.se. 2. ISGlobal, Barcelona, Spain. carolina.donat.vargas@ki.se. 3. Unit of Cardiovascular and Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, 171 77, Stockholm, Sweden. carolina.donat.vargas@ki.se. 4. Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029, Madrid, Spain. 5. Department of Preventive Medicine and Public Health, School of Medicine, Universidad de Navarra, 1008, Navarra, Spain. 6. CIBEROBN (CIBER of Obesity and Nutrition), 28029, Madrid, Spain. 7. Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA, USA. 8. IMDEA-Food Institute, CEI UAM+CSIC, Madrid, Spain.
Abstract
BACKGROUND: Evidence on the association between virgin olive oil (OO) and mortality is limited since no attempt has previously been made to discern about main OO varieties. OBJECTIVE: We examined the association between OO consumption (differentiating by common and virgin varieties) and total as well as cause-specific long-term mortality METHODS: 12,161 individuals, representative of the Spanish population ≥18 years old, were recruited between 2008 and 2010 and followed up through 2019. Habitual food consumption was collected at baseline with a validated computerized dietary history. The association between tertiles of OO main varieties and all-cause, cardiovascular and cancer mortality were analyzed using Cox models. RESULTS: After a mean follow-up of 10.7 years (129,272 person-years), 143 cardiovascular deaths, and 146 cancer deaths occurred. The hazard ratio (HR) (95% confidence interval) for all-cause mortality in the highest tertile of common and virgin OO consumption were 0.96 (0.75-1.23; P-trend 0.891) and 0.66 (0.49-0.90; P-trend 0.040). The HR for all-cause mortality per a 10 g/day increase in virgin OO was 0.91 (0.83-1.00). Virgin OO consumption was also inversely associated with cardiovascular mortality, with a HR of 0.43 (0.20-0.91; P-trend 0.017), but common OO was not, with a HR of 0.88 (0.49-1.60; P-trend 0.242). No variety of OO was associated with cancer mortality. CONCLUSION: Daily moderate consumption of virgin OO (1 and 1/2 tablespoons) was associated with a one-third lower risk of all-cause as well as half the risk of cardiovascular mortality. These effects were not seen for common OO. These findings may be useful to reappraise dietary guidelines.
BACKGROUND: Evidence on the association between virgin olive oil (OO) and mortality is limited since no attempt has previously been made to discern about main OO varieties. OBJECTIVE: We examined the association between OO consumption (differentiating by common and virgin varieties) and total as well as cause-specific long-term mortality METHODS: 12,161 individuals, representative of the Spanish population ≥18 years old, were recruited between 2008 and 2010 and followed up through 2019. Habitual food consumption was collected at baseline with a validated computerized dietary history. The association between tertiles of OO main varieties and all-cause, cardiovascular and cancer mortality were analyzed using Cox models. RESULTS: After a mean follow-up of 10.7 years (129,272 person-years), 143 cardiovascular deaths, and 146 cancer deaths occurred. The hazard ratio (HR) (95% confidence interval) for all-cause mortality in the highest tertile of common and virgin OO consumption were 0.96 (0.75-1.23; P-trend 0.891) and 0.66 (0.49-0.90; P-trend 0.040). The HR for all-cause mortality per a 10 g/day increase in virgin OO was 0.91 (0.83-1.00). Virgin OO consumption was also inversely associated with cardiovascular mortality, with a HR of 0.43 (0.20-0.91; P-trend 0.017), but common OO was not, with a HR of 0.88 (0.49-1.60; P-trend 0.242). No variety of OO was associated with cancer mortality. CONCLUSION: Daily moderate consumption of virgin OO (1 and 1/2 tablespoons) was associated with a one-third lower risk of all-cause as well as half the risk of cardiovascular mortality. These effects were not seen for common OO. These findings may be useful to reappraise dietary guidelines.
Authors: W C Willett; F Sacks; A Trichopoulou; G Drescher; A Ferro-Luzzi; E Helsing; D Trichopoulos Journal: Am J Clin Nutr Date: 1995-06 Impact factor: 7.045
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Authors: Ramón Estruch; Emilio Ros; Jordi Salas-Salvadó; Maria-Isabel Covas; Dolores Corella; Fernando Arós; Enrique Gómez-Gracia; Valentina Ruiz-Gutiérrez; Miquel Fiol; José Lapetra; Rosa M Lamuela-Raventos; Lluís Serra-Majem; Xavier Pintó; Josep Basora; Miguel A Muñoz; José V Sorlí; J Alfredo Martínez; Montserrat Fitó; Alfredo Gea; Miguel A Hernán; Miguel A Martínez-González Journal: N Engl J Med Date: 2018-06-13 Impact factor: 91.245
Authors: Marta Guasch-Ferré; Frank B Hu; Miguel A Martínez-González; Montserrat Fitó; Mònica Bulló; Ramon Estruch; Emilio Ros; Dolores Corella; Javier Recondo; Enrique Gómez-Gracia; Miquel Fiol; José Lapetra; Lluís Serra-Majem; Miguel A Muñoz; Xavier Pintó; Rosa M Lamuela-Raventós; Josep Basora; Pilar Buil-Cosiales; José V Sorlí; Valentina Ruiz-Gutiérrez; J Alfredo Martínez; Jordi Salas-Salvadó Journal: BMC Med Date: 2014-05-13 Impact factor: 8.775