Articles producció científica> Bioquímica i Biotecnologia

Extra virgin olive oil consumption reduces the risk of osteoporotic fractures in the PREDIMED trial

  • Datos identificativos

    Identificador: imarina:2943202
    Handle: http://hdl.handle.net/20.500.11797/imarina2943202
  • Autores:

    García-Gavilán J
    Bulló M
    Canudas S
    Martínez-González M
    Estruch R
    Giardina S
    Fitó M
    Corella D
    Ros E
    Salas-Salvadó J
  • Otros:

    Autor según el artículo: García-Gavilán J; Bulló M; Canudas S; Martínez-González M; Estruch R; Giardina S; Fitó M; Corella D; Ros E; Salas-Salvadó J
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Bulló Bonet, Mònica / Salas Salvadó, Jorge
    Palabras clave: Prevention Osteoporotic fractures Olive oil Aging osteoporotic fractures olive oil aging
    Resumen: 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.
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 02615614
    Direcció de correo del autor: jordi.salas@urv.cat monica.bullo@urv.cat
    Identificador del autor: 0000-0003-2700-7459 0000-0002-0218-7046
    Fecha de alta del registro: 2023-02-18
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.clinicalnutritionjournal.com/article/S0261-5614(17)30006-7/fulltext
    URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Clinical Nutrition. 37 (1): 329-335
    Referencia de l'ítem segons les normes APA: García-Gavilán J; Bulló M; Canudas S; Martínez-González M; Estruch R; Giardina S; Fitó M; Corella D; Ros E; Salas-Salvadó 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 del artículo: 10.1016/j.clnu.2016.12.030
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2018
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Critical Care and Intensive Care Medicine,Nutrition & Dietetics,Nutrition and Dietetics
    Prevention
    Osteoporotic fractures
    Olive oil
    Aging
    osteoporotic fractures
    olive oil
    aging
    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
  • Documentos:

  • Cerca a google

    Search to google scholar