2026-08-29T13:36:27Zhttps://repisalud.isciii.es/rest/oai/request

oai:repisalud.isciii.es:20.500.12105/199882024-11-28T21:59:42Zcom_20.500.12105_15322com_20.500.12105_2051col_20.500.12105_16967

00925njm 22002777a 4500 dc Guasch-Ferre, Marta author Hu, Frank B. author Martinez-Gonzalez, Miguel A. author Fito, Montserrat author Bullo, Monica author Estruch, Ramon author Ros, Emilio author Corella, Dolores author Recondo, Javier author Gomez-Gracia, Enrique author Fiol Sala, Miquel author Lapetra, Jose author Serra-Majem, Lluis author Munoz, Miguel A. author Pinto, Xavier author Lamuela-Raventos, Rosa M. author Basora, Josep author Buil-Cosiales, Pilar author Sorli, Jose V. author Ruiz-Gutierrez, Valentina author Alfredo Martinez, J. author Salas-Salvado, Jordi author 2014-05-13 Background: 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. Methods: We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvencion con DIeta MEDiterranea (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. Results: 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. Conclusions: Olive oil consumption, specifically the extra-virgin variety, is associated with reduced risks of cardiovascular disease and mortality in individuals at high cardiovascular risk. Guasch-Ferre M, Hu FB, Martinez-Gonzalez MA, Fito M, Bullo M, Estruch R, et al. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med. 2014 May 13;12:78. 10.1186/1741-7015-12-78 1741-7015 BMC Medicine http://hdl.handle.net/20.500.13003/11247 24886626 L373061648 2-s2.0-84900331508 http://hdl.handle.net/20.500.12105/19988 335994600001 Olive oil Cardiovascular Mortality Mediterranean Diet PREDIMED Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study