Articles producció científica> Medicina i Cirurgia

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

  • Datos identificativos

    Identificador: imarina:831679
    Autores:
    Guasch-Ferre, MartaHu, Frank BMartinez-Gonzalez, Miguel AFito, MontserratBullo, MonicaEstruch, RamonRos, EmilioCorella, DoloresRecondo, JavierGomez-Gracia, EnriqueFiol, MiquelLapetra, JoseSerra-Majem, LluisMunoz, Miguel APinto, XavierLamuela-Raventos, Rosa MBasora, JosepBuil-Cosiales, PilarSorli, Jose VRuiz-Gutierrez, ValentinaAlfredo Martinez, JSalas-Salvado, Jordi
    Resumen:
    It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk.We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death Index. Olive oil consumption was evaluated with validated food frequency questionnaires. Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake, cardiovascular disease and mortality.During follow-up, 277 cardiovascular events and 323 deaths occurred. Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35% (HR: 0.65; 95% CI: 0.47 to 0.89) and 39% (HR: 0.61; 95% CI: 0.44 to 0.85) cardiovascular disease risk reduction, respectively, compared to the reference. Higher baseline total olive oil consumption was associated with 48% (HR: 0.52; 95% CI: 0.29 to 0.93) reduced risk of cardiovascular mortality. For
  • Otros:

    Autor según el artículo: Guasch-Ferre, Marta; Hu, Frank B; Martinez-Gonzalez, Miguel A; Fito, Montserrat; Bullo, Monica; Estruch, Ramon; Ros, Emilio; Corella, Dolores; Recondo, Javier; Gomez-Gracia, Enrique; Fiol, Miquel; Lapetra, Jose; Serra-Majem, Lluis; Munoz, Miguel A; Pinto, Xavier; Lamuela-Raventos, Rosa M; Basora, Josep; Buil-Cosiales, Pilar; Sorli, Jose V; Ruiz-Gutierrez, Valentina; Alfredo Martinez, J; Salas-Salvado, Jordi
    Departamento: Medicina i Cirurgia Bioquímica i Biotecnologia
    Autor/es de la URV: Basora Gallisa, Josep / Bulló Bonet, Mònica / Salas Salvadó, Jorge
    Palabras clave: Predimed Olive oil Mortality Mediterranean diet Cardiovascular
    Resumen: It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk.We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death Index. Olive oil consumption was evaluated with validated food frequency questionnaires. Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake, cardiovascular disease and mortality.During follow-up, 277 cardiovascular events and 323 deaths occurred. Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35% (HR: 0.65; 95% CI: 0.47 to 0.89) and 39% (HR: 0.61; 95% CI: 0.44 to 0.85) cardiovascular disease risk reduction, respectively, compared to the reference. Higher baseline total olive oil consumption was associated with 48% (HR: 0.52; 95% CI: 0.29 to 0.93) reduced risk of cardiovascular mortality. For each 10 g/d increase in extra-virgin olive oil consumption, cardiovascular disease and mortality risk decreased by 10% and 7%, respectively. No significant associations were found for cancer and all-cause mortality. The associations between cardiovascular events and extra virgin olive oil intake were significant in the Mediterranean diet intervention groups and not in the control group.Olive oil consumption, specifically the extra-virgin variety, is associated with reduced risks of cardiovascular disease and mortality in individuals at high cardiovascular risk.This study was registered at controlled-trials.com (http://www.controlled-trials.com/ISRCTN35739639). International Standard Randomized Controlled Trial Number (ISRCTN): 35739639. Registration date: 5 October 2005.
    Áreas temáticas: Saúde coletiva Medicine, general & internal Medicine (miscellaneous) Medicine (all) Medicina veterinaria Medicina ii Medicina i General medicine Ciências biológicas iii Ciências biológicas ii Ciências biológicas i
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 17417015
    Direcció de correo del autor: josep.basora@urv.cat monica.bullo@urv.cat josep.basora@urv.cat jordi.salas@urv.cat
    Identificador del autor: 0000-0002-0218-7046 0000-0003-2700-7459
    Fecha de alta del registro: 2024-10-12
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://bmcmedicine.biomedcentral.com/articles/10.1186/1741-7015-12-78
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Bmc Medicine. 12 (1): 78-NA
    Referencia de l'ítem segons les normes APA: Guasch-Ferre, Marta; Hu, Frank B; Martinez-Gonzalez, Miguel A; Fito, Montserrat; Bullo, Monica; Estruch, Ramon; Ros, Emilio; Corella, Dolores; Recondo (2014). Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. Bmc Medicine, 12(1), 78-NA. DOI: 10.1186/1741-7015-12-78
    DOI del artículo: 10.1186/1741-7015-12-78
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2014
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Medicine (Miscellaneous),Medicine, General & Internal
    Predimed
    Olive oil
    Mortality
    Mediterranean diet
    Cardiovascular
    Saúde coletiva
    Medicine, general & internal
    Medicine (miscellaneous)
    Medicine (all)
    Medicina veterinaria
    Medicina ii
    Medicina i
    General medicine
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
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