Articles producció científica> Bioquímica i Biotecnologia

Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults

  • Identification data

    Identifier: imarina:9243004
    Authors:
    Guasch-Ferré MLi YWillett WCSun QSampson LSalas-Salvadó JMartínez-González MAStampfer MJHu FB
    Abstract:
    Olive oil consumption has been shown to lower cardiovascular disease risk, but its associations with total and cause-specific mortality are unclear.The purpose of this study was to evaluate whether olive oil intake is associated with total and cause-specific mortality in 2 prospective cohorts of U.S. men and women.The authors used multivariable-adjusted Cox proportional-hazards models to estimate HRs for total and cause-specific mortality among 60,582 women (Nurses' Health Study, 1990-2018) and 31,801 men (Health Professionals Follow-up Study, 1990-2018) who were free of cardiovascular disease or cancer at baseline. Diet was assessed by a semiquantitative food frequency questionnaire every 4 years.During 28 years of follow-up, 36,856 deaths occurred. The multivariable-adjusted pooled HR for all-cause mortality among participants who had the highest consumption of olive oil (>0.5 tablespoon/day or >7 g/d) was 0.81 (95% CI: 0.78-0.84) compared with those who never or rarely consumed olive oil. Higher olive oil intake was associated with 19% lower risk of cardiovascular disease mortality (HR: 0.81; 95% CI: 0.75-0.87), 17% lower risk of cancer mortality (HR: 0.83; 95% CI: 0.78-0.89), 29% lower risk of neurodegenerative disease mortality (HR: 0.71; 95% CI: 0.64-0.78), and 18% lower risk of respiratory disease mortality (HR: 0.82; 95% CI: 0.72-0.93). In substitution analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality. No significant associations were observed when olive oil was compared with other vegetable oils combined.Higher olive oil intake was associated with lower risk of total and cause-specific mortality. Replacing margarine, butte
  • Others:

    Author, as appears in the article.: Guasch-Ferré M; Li Y; Willett WC; Sun Q; Sampson L; Salas-Salvadó J; Martínez-González MA; Stampfer MJ; Hu FB
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Salas Salvadó, Jorge
    Keywords: Total mortality Plant oils Olive oil Nutrition Mediterranean diet Cause-specific mortality trial total mortality plant oils oxidation olive oil nutrition health cohort cognition cardiovascular risk cancer-risk
    Abstract: Olive oil consumption has been shown to lower cardiovascular disease risk, but its associations with total and cause-specific mortality are unclear.The purpose of this study was to evaluate whether olive oil intake is associated with total and cause-specific mortality in 2 prospective cohorts of U.S. men and women.The authors used multivariable-adjusted Cox proportional-hazards models to estimate HRs for total and cause-specific mortality among 60,582 women (Nurses' Health Study, 1990-2018) and 31,801 men (Health Professionals Follow-up Study, 1990-2018) who were free of cardiovascular disease or cancer at baseline. Diet was assessed by a semiquantitative food frequency questionnaire every 4 years.During 28 years of follow-up, 36,856 deaths occurred. The multivariable-adjusted pooled HR for all-cause mortality among participants who had the highest consumption of olive oil (>0.5 tablespoon/day or >7 g/d) was 0.81 (95% CI: 0.78-0.84) compared with those who never or rarely consumed olive oil. Higher olive oil intake was associated with 19% lower risk of cardiovascular disease mortality (HR: 0.81; 95% CI: 0.75-0.87), 17% lower risk of cancer mortality (HR: 0.83; 95% CI: 0.78-0.89), 29% lower risk of neurodegenerative disease mortality (HR: 0.71; 95% CI: 0.64-0.78), and 18% lower risk of respiratory disease mortality (HR: 0.82; 95% CI: 0.72-0.93). In substitution analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality. No significant associations were observed when olive oil was compared with other vegetable oils combined.Higher olive oil intake was associated with lower risk of total and cause-specific mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was associated with lower risk of mortality.Copyright © 2022 American College of Cardiology Foundation. Published by Elsevier Inc. All rights reserved.
    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/
    Author's mail: jordi.salas@urv.cat
    Author identifier: 0000-0003-2700-7459
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0735109721081481?via%3Dihub
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Journal Of The American College Of Cardiology. 79 (2): 101-112
    APA: Guasch-Ferré M; Li Y; Willett WC; Sun Q; Sampson L; Salas-Salvadó J; Martínez-González MA; Stampfer MJ; Hu FB (2022). Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults. Journal Of The American College Of Cardiology, 79(2), 101-112. DOI: 10.1016/j.jacc.2021.10.041
    Article's DOI: 10.1016/j.jacc.2021.10.041
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2022
    Publication Type: Journal Publications
  • Keywords:

    Cardiac & Cardiovascular Systems,Cardiology and Cardiovascular Medicine
    Total mortality
    Plant oils
    Olive oil
    Nutrition
    Mediterranean diet
    Cause-specific mortality
    trial
    total mortality
    plant oils
    oxidation
    olive oil
    nutrition
    health
    cohort
    cognition
    cardiovascular risk
    cancer-risk
    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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