Autor segons l'article: Garcia-Gavilan, J F; Bullo, M; Canudas, S; Martinez-Gonzalez, M A; Estruch, R; Giardina, S; Fito, M; Corella, D; Ros, E; Salas-Salvado, J
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Bulló Bonet, Mònica / García Gavilán, Jesús Francisco / Salas Salvadó, Jorge
Paraules clau: Prevention Osteoporotic fractures Olive oil Aging osteoporotic fractures olive oil aging
Resum: The incidence of osteoporotic fractures is lower in countries in the Mediterranean basin. Virgin olive oil, a key component of the Mediterranean Diet (MDiet), with recognised beneficial effects on metabolism and cardiovascular health, may decrease the risk of osteoporotic fractures. The aim to this study was to explore the effect of chronic consumption of total olive oil and its varieties on the risk of osteoporosis-related fractures in a middle-aged and elderly Mediterranean population.We included all participants (n = 870) recruited in the Reus (Spain) centre of the PREvención con DIeta MEDiterránea (PREDIMED) trial. Individuals, aged 55-80 years at high cardiovascular risk, were randomized to a MedDiet supplemented with extra-virgin olive oil, a MedDiet supplemented with nuts, or a low-fat diet. The present analysis was an observational cohort study nested in the trial. A validated food frequency questionnaire was used to assess dietary habits and olive oil consumption. Information on total osteoporotic fractures was obtained from a systematic review of medical records. The association between yearly repeated measurements of olive oil consumption and fracture risk was assessed by multivariate Cox proportional hazards.We documented 114 incident cases of osteoporosis-related fractures during a median follow-up of 8.9 years. Treatment allocation had no effect on fracture risk. Participants in the highest tertile of extra-virgin olive oil consumption had a 51% lower risk of fractures (HR:0.49; 95% CI:0.29-0.81. P for trend = 0.004) compared to those in the lowest tertile after adjusting for potential confounders. Total and common olive oil consumption was not associated with fracture risk.Higher consumption of extra-virgin olive oil is associated with a lower risk of osteoporosis-related fractures in middle-aged and elderly Mediterranean population at high cardiovascular risk.Copyright © 2017 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.
Àrees temàtiques: Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicina iii Medicina ii Medicina i Interdisciplinar General medicine Farmacia Engenharias iv Enfermagem Educação física Critical care and intensive care medicine Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciência de alimentos Biotecnología
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 02615614
Adreça de correu electrònic de l'autor: jesusfrancisco.garcia@urv.cat jesusfrancisco.garcia@urv.cat monica.bullo@urv.cat jordi.salas@urv.cat
Identificador de l'autor: 0000-0002-0218-7046 0000-0003-2700-7459
Data d'alta del registre: 2024-10-12
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.clinicalnutritionjournal.com/article/S0261-5614(17)30006-7/fulltext
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Clinical Nutrition. 37 (1): 329-335
Referència de l'ítem segons les normes APA: Garcia-Gavilan, J F; Bullo, M; Canudas, S; Martinez-Gonzalez, M A; Estruch, R; Giardina, S; Fito, M; Corella, D; Ros, E; Salas-Salvado, J (2018). Extra virgin olive oil consumption reduces the risk of osteoporotic fractures in the PREDIMED trial. Clinical Nutrition, 37(1), 329-335. DOI: 10.1016/j.clnu.2016.12.030
DOI de l'article: 10.1016/j.clnu.2016.12.030
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2018
Tipus de publicació: Journal Publications
Repositori URV