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Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study.
BMC Med. 2014 May 13; 12:78.BM

Abstract

BACKGROUND

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 PREvención con DIeta MEDiterránea (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.

TRIAL REGISTRATION

This study was registered at controlled-trials.com (http://www.controlled-trials.com/ISRCTN35739639). International Standard Randomized Controlled Trial Number (ISRCTN): 35739639. Registration date: 5 October 2005.

Authors+Show Affiliations

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableHuman Nutrition Unit, University Hospital of Sant Joan de Reus, Faculty of Medicine and Health Sciences, IISPV, Rovira i Virgili University, C/ Sant Llorenç 21, Reus, 43201, Spain. jordi.salas@urv.cat.

Pub Type(s)

Journal Article
Multicenter Study
Observational Study
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24886626

Citation

Guasch-Ferré, Marta, et al. "Olive Oil Intake and Risk of Cardiovascular Disease and Mortality in the PREDIMED Study." BMC Medicine, vol. 12, 2014, p. 78.
Guasch-Ferré M, Hu FB, Martínez-González MA, et al. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med. 2014;12:78.
Guasch-Ferré, M., Hu, F. B., Martínez-González, M. A., Fitó, M., Bulló, M., Estruch, R., Ros, E., Corella, D., Recondo, J., Gómez-Gracia, E., Fiol, M., Lapetra, J., Serra-Majem, L., Muñoz, M. A., Pintó, X., Lamuela-Raventós, R. M., Basora, J., Buil-Cosiales, P., Sorlí, J. V., ... Salas-Salvadó, J. (2014). Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Medicine, 12, 78. https://doi.org/10.1186/1741-7015-12-78
Guasch-Ferré M, et al. Olive Oil Intake and Risk of Cardiovascular Disease and Mortality in the PREDIMED Study. BMC Med. 2014 May 13;12:78. PubMed PMID: 24886626.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. AU - Guasch-Ferré,Marta, AU - Hu,Frank B, AU - Martínez-González,Miguel A, AU - Fitó,Montserrat, AU - Bulló,Mònica, AU - Estruch,Ramon, AU - Ros,Emilio, AU - Corella,Dolores, AU - Recondo,Javier, AU - Gómez-Gracia,Enrique, AU - Fiol,Miquel, AU - Lapetra,José, AU - Serra-Majem,Lluís, AU - Muñoz,Miguel A, AU - Pintó,Xavier, AU - Lamuela-Raventós,Rosa M, AU - Basora,Josep, AU - Buil-Cosiales,Pilar, AU - Sorlí,José V, AU - Ruiz-Gutiérrez,Valentina, AU - Martínez,J Alfredo, AU - Salas-Salvadó,Jordi, Y1 - 2014/05/13/ PY - 2014/02/25/received PY - 2014/04/22/accepted PY - 2014/6/3/entrez PY - 2014/6/3/pubmed PY - 2015/6/19/medline SP - 78 EP - 78 JF - BMC medicine JO - BMC Med VL - 12 N2 - BACKGROUND: 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 PREvención con DIeta MEDiterránea (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. TRIAL REGISTRATION: This study was registered at controlled-trials.com (http://www.controlled-trials.com/ISRCTN35739639). International Standard Randomized Controlled Trial Number (ISRCTN): 35739639. Registration date: 5 October 2005. SN - 1741-7015 UR - https://www.unboundmedicine.com/medline/citation/24886626/Olive_oil_intake_and_risk_of_cardiovascular_disease_and_mortality_in_the_PREDIMED_Study_ L2 - https://bmcmedicine.biomedcentral.com/articles/10.1186/1741-7015-12-78 DB - PRIME DP - Unbound Medicine ER -