Autor según el artículo: Guasch-Ferré M; Li Y; Willett WC; Sun Q; Sampson L; Salas-Salvadó J; Martínez-González MA; Stampfer MJ; Hu FB
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Salas Salvadó, Jorge
Palabras clave: 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
Resumen: 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.
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/
Direcció de correo del autor: jordi.salas@urv.cat
Identificador del autor: 0000-0003-2700-7459
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Journal Of The American College Of Cardiology. 79 (2): 101-112
Referencia de l'ítem segons les normes 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
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2022
Tipo de publicación: Journal Publications
Repositori URV