Articles producció científica> Bioquímica i Biotecnologia

Olive Oil Consumption and Cardiovascular Risk in U.S. Adults

  • Identification data

    Identifier: imarina:6232271
    Authors:
    Guasch-Ferré MLiu GLi YSampson LManson JAESalas-Salvadó JMartínez-González MAStampfer MJWillett WCSun QHu FB
    Abstract:
    © 2020 American College of Cardiology Foundation Background: Olive oil intake has been associated with lower risk of cardiovascular disease (CVD) in Mediterranean populations, but little is known about these associations in the U.S population. Objectives: This study sought to examine whether olive oil intake is associated with total CVD, coronary heart disease (CHD), and stroke risk. Methods: This study included 61,181 women from the Nurses’ Health Study (1990 to 2014) and 31,797 men from the Health Professionals Follow-up Study (1990 to 2014) who were free of cancer, heart disease, and stroke at baseline. Diet was assessed using food frequency questionnaires at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results: During 24 years of follow-up, this study documented 9,797 incident cases of CVD, including 6,034 CHD cases and 3,802 stroke cases. After adjusting for major diet and lifestyle factors, compared with nonconsumers, those with higher olive oil intake (>0.5 tablespoon/day or >7 g/day) had 14% lower risk of CVD (pooled HR: 0.86; 95% CI: 0.79 to 0.94) and 18% lower risk of CHD (pooled HR: 0.82; 95% CI: 0.73 to 0.91). No significant associations were observed for total or ischemic stroke. Replacing 5 g/day of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil was associated with 5% to 7% lower risk of total CVD and CHD. No significant associations were observed when olive oil was compared with other plant oils combined. In a subset of participants, higher olive oil intake was associated with lower levels of circulating inflammatory biomarkers and a better lipid profile. Conclusions: Higher olive oil intake was associated with lower
  • Others:

    Author, as appears in the article.: Guasch-Ferré M; Liu G; Li Y; Sampson L; Manson JAE; Salas-Salvadó J; Martínez-González MA; Stampfer MJ; Willett WC; Sun Q; Hu FB
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Salas Salvadó, Jorge
    Keywords: Stroke Plant oils Olive oil Mortality Men Mediterranean diet Health Coronary-heart-disease Coronary heart disease Chd Cardiovascular disease Cancer plant oils olive oil coronary heart disease cardiovascular disease
    Abstract: © 2020 American College of Cardiology Foundation Background: Olive oil intake has been associated with lower risk of cardiovascular disease (CVD) in Mediterranean populations, but little is known about these associations in the U.S population. Objectives: This study sought to examine whether olive oil intake is associated with total CVD, coronary heart disease (CHD), and stroke risk. Methods: This study included 61,181 women from the Nurses’ Health Study (1990 to 2014) and 31,797 men from the Health Professionals Follow-up Study (1990 to 2014) who were free of cancer, heart disease, and stroke at baseline. Diet was assessed using food frequency questionnaires at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results: During 24 years of follow-up, this study documented 9,797 incident cases of CVD, including 6,034 CHD cases and 3,802 stroke cases. After adjusting for major diet and lifestyle factors, compared with nonconsumers, those with higher olive oil intake (>0.5 tablespoon/day or >7 g/day) had 14% lower risk of CVD (pooled HR: 0.86; 95% CI: 0.79 to 0.94) and 18% lower risk of CHD (pooled HR: 0.82; 95% CI: 0.73 to 0.91). No significant associations were observed for total or ischemic stroke. Replacing 5 g/day of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil was associated with 5% to 7% lower risk of total CVD and CHD. No significant associations were observed when olive oil was compared with other plant oils combined. In a subset of participants, higher olive oil intake was associated with lower levels of circulating inflammatory biomarkers and a better lipid profile. Conclusions: Higher olive oil intake was associated with lower risk of CHD and total CVD in 2 large prospective cohorts of U.S. men and women. The substitution of margarine, butter, mayonnaise, and dairy fat with olive oil could lead to lower risk of CHD and CVD.
    Thematic Areas: Saúde coletiva Medicina ii Medicina i Matemática / probabilidade e estatística Interdisciplinar General medicine Farmacia Educação física Ciências biológicas ii Ciências biológicas i Cardiology and cardiovascular medicine Cardiac & cardiovascular systems Biotecnología
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 07351097
    Author's mail: jordi.salas@urv.cat
    Author identifier: 0000-0003-2700-7459
    Record's date: 2023-02-19
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.jacc.org/doi/full/10.1016/j.jacc.2020.02.036
    Papper original source: Journal Of The American College Of Cardiology. 75 (15): 1729-1739
    APA: Guasch-Ferré M; Liu G; Li Y; Sampson L; Manson JAE; Salas-Salvadó J; Martínez-González MA; Stampfer MJ; Willett WC; Sun Q; Hu FB (2020). Olive Oil Consumption and Cardiovascular Risk in U.S. Adults. Journal Of The American College Of Cardiology, 75(15), 1729-1739. DOI: 10.1016/j.jacc.2020.02.036
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.1016/j.jacc.2020.02.036
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2020
    Publication Type: Journal Publications
  • Keywords:

    Cardiac & Cardiovascular Systems,Cardiology and Cardiovascular Medicine
    Stroke
    Plant oils
    Olive oil
    Mortality
    Men
    Mediterranean diet
    Health
    Coronary-heart-disease
    Coronary heart disease
    Chd
    Cardiovascular disease
    Cancer
    plant oils
    olive oil
    coronary heart disease
    cardiovascular disease
    Saúde coletiva
    Medicina ii
    Medicina i
    Matemática / probabilidade e estatística
    Interdisciplinar
    General medicine
    Farmacia
    Educação física
    Ciências biológicas ii
    Ciências biológicas i
    Cardiology and cardiovascular medicine
    Cardiac & cardiovascular systems
    Biotecnología
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