Autor según el artículo: 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
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Salas Salvadó, Jorge
Palabras clave: 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
Resumen: © 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 07351097
Direcció de correo del autor: jordi.salas@urv.cat
Identificador del autor: 0000-0003-2700-7459
Fecha de alta del registro: 2023-02-19
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.jacc.org/doi/full/10.1016/j.jacc.2020.02.036
Referencia al articulo segun fuente origial: Journal Of The American College Of Cardiology. 75 (15): 1729-1739
Referencia de l'ítem segons les normes 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
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.jacc.2020.02.036
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications
Repositori URV