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

BMC Medicine

Jordi Salas-Salvadó⁵  J Alfredo Martínez¹  Valentina Ruiz-Gutiérrez⁵  José V Sorlí³  Pilar Buil-Cosiales²  Josep Basora⁵  Rosa M Lamuela-Raventós⁶  Xavier Pintó⁵  Miguel A Muñoz^1,12  Lluís Serra-Majem⁵  José Lapetra⁵  Miquel Fiol⁷  Enrique Gómez-Gracia⁵  Javier Recondo⁸  Dolores Corella³  Emilio Ros⁹  Ramon Estruch^1,10  Mònica Bulló⁵  Montserrat Fitó^1,11  Miguel A Martínez-González²  Frank B Hu⁴  Marta Guasch-Ferré⁵ 

[1] Department of Food Science Nutrition, Physiology and Toxicology, University of Navarra, Pamplona, Spain;Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain;Department of Preventive Medicine, University of Valencia, Valencia, Spain;Department of Nutrition, Harvard School of Public Health, Boston, MA, USA;CIBERobn, Institute of Health Carlos III, Madrid, Spain;Nutrition and Food Safety Research Institute, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain;Institute of Health Sciences, University of Balearic Islands and Son Espases Hospital, Palma de Mallorca, Spain;Department of Cardiology, University Hospital Araba, Vitoria, Spain;Lipid Clinic, Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, Barcelona, Spain;Department of Internal Medicine, August Pi i Sunyer Institute of Biomedical Research (IDIBAPS), Hospital Clinic, University of Barcelona, Barcelona, Spain;Cardiovascular Risk and Nutrition (Regicor Study Group), Hospital del Mar Medical Research Institute, Barcelona Biomedical Research Park, Barcelona, Spain;Primary Care Division, Catalan Institute of Health, IDiap-Jordi Gol, Barcelona, Spain

关键词: PREDIMED;    Mediterranean Diet;    Mortality;    Cardiovascular;    Olive oil;   

Others  :  854886
DOI  :  10.1186/1741-7015-12-78

 received in 2014-02-25, accepted in 2014-04-22,  发布年份 2014

【 摘 要 】

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 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.

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.

Trial registration

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.

【 授权许可】

   
2014 Guasch-Ferré et al.; licensee BioMed Central Ltd.

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