Autor segons l'article: de Rojas, Javier Perez; Toledo, Estefania; Estruch, Ramon; Guasch-Ferre, Marta; Salas-Salvado, Jordi; Gomez-Gracia, Enrique; Ros, Emilio; Fito, Montse; Aros, Fernando; Fiol, Miquel; Lapetra, Jose; Serra-Majem, Lluis; Pinto, Xavier; Sorli, Jose, V; Babio, Nancy; Castaner, Olga; Alonso-Gomez, Angel M; Martinez-Gonzalez, Miguel Angel; Jimenez-Moleon, Jose Juan
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Babio Sánchez, Nancy Elvira; Salas Salvadó, Jorge
Paraules clau: Risk; Population; Peripheral artery-disease; Olive oil; Mortality; Mediterranean diet; Heart-failure; Dietary habits; Consumption; Cardiovascular disease; Association; Adherence
Resum: Background Olive oil, increasingly consumed in the U.S., has been inversely associated with cardiovascular disease (CVD) risk. However, previous studies did not assess a broad spectrum of CVD outcomes, incorporated repeated annual dietary assessments, or distinguished between polyphenol-rich EVOO and common olive oil (COO), which lacks these compounds. Methods We assessed 7102 high-risk participants from the PREDIMED trial (57.5% women; aged 55-80 years), all free of CVD at baseline. Olive oil consumption was assessed annually, and cumulative average intakes of EVOO and COO were calculated. The primary outcome was a composite of myocardial infarction, stroke, peripheral arterial disease, heart failure, atrial fibrillation, or cardiovascular death, whichever occurred first. Individual outcomes were also evaluated. Time-dependent Cox models were adjusted for major confounders, including trial intervention arm. Results Over a median follow-up of 4.7 years, 621 participants experienced at least one CVD event. Participants in the highest tertile of cumulative EVOO intake (mean: 49.2 g/d) had a 25% lower risk of the composite outcome (HR: 0.75; 95% CI: 0.60-0.94), with significant reductions in several individual CVD outcomes. In the decile analysis, the highest (mean: 60.9 g/d) versus lowest decile had a 48% lower risk (HR: 0.52; 95% CI: 0.35 to 0.79). COO consumption was not significantly associated with CVD risk when mutually adjusted for EVOO (HRper 10 g/d: 0.93; 95% CI: 0.87-1.00). Conclusions High consumption of EVOO is associated with a substantial reduction in the risk of an outcome-wide composite of CVD events among high-risk individuals. In contrast, COO, which lacks polyphenols, showed weaker associations, highlighting the importance of differentiating olive oil types in CVD prevention strategies. Trial Registration This trial was registered in the ISRCTN registry (ISRCTN 35739639): https://www.isrctn.com/ ISRCTN35739639. (Am Heart J 2026;291:175-185.)
Àrees temàtiques: Saúde coletiva; Psicología; Nutrição; Medicina iii; Medicina ii; Medicina i; Interdisciplinar; Historia; General medicine; Farmacia; Educação física; Ciências biológicas iii; Ciências biológicas ii; Ciências biológicas i; Ciências agrárias i; Cardiology and cardiovascular medicine; Cardiac & cardiovascular systems
Adreça de correu electrònic de l'autor: jordi.salas@urv.cat
Data d'alta del registre: 2025-12-01
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0002870325003217?via%3Dihub
Referència a l'article segons font original: American Heart Journal. 291 175-185
Referència de l'ítem segons les normes APA: de Rojas, Javier Perez; Toledo, Estefania; Estruch, Ramon; Guasch-Ferre, Marta; Salas-Salvado, Jordi; Gomez-Gracia, Enrique; Ros, Emilio; Fito, Montse (2026). Extra-virgin olive oil and additional cardiovascular outcomes in the PREDIMED Trial: An outcome-wide perspective. American Heart Journal, 291(), 175-185. DOI: 10.1016/j.ahj.2025.08.021
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1016/j.ahj.2025.08.021
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2026-01-26
Tipus de publicació: Journal Publications
Repositori URV