Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

Carolina Donat-Vargas; Helena Sandoval-Insausti; José L Peñalvo; Maria Concepción Moreno Iribas; Pilar Amiano; Maira Bes-Rastrollo; Esther Molina-Montes; Belén Moreno-Franco; Antonio Agudo; Cristina Lasheras Mayo; Martín Laclaustra; Carmen De La Fuente Arrillaga; Maria Dolores Chirlaque Lopez; Maria-José Sánchez; Miguel Angel Martínez-Gonzalez; Guallar-Castillón Pilar

doi:10.1016/j.clnu.2021.11.002

Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

Carolina Donat-Vargas, Helena Sandoval-Insausti, José L Peñalvo, Maria Concepción Moreno Iribas, Pilar Amiano, Maira Bes-Rastrollo, Esther Molina-Montes, Belén Moreno-Franco, Antonio Agudo, Cristina Lasheras Mayo, Martín Laclaustra, Carmen De La Fuente Arrillaga, Maria Dolores Chirlaque Lopez, Maria-José Sánchez, Miguel Angel Martínez-Gonzalez, Guallar-Castillón Pilar

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Abstract

BACKGROUND & AIMS: The specific association of olive oil consumption with coronary heart disease (CHD) or stroke has not been totally established.

OBJECTIVE: to examine whether olive oil consumption is associated with subclinical atherosclerosis, the risk of total cardiovascular disease (CVD), CHD, and stroke.

METHODS: Three cohorts were included: AWHS (2318 men), SUN Project (18,266 men and women), and EPIC-Spain (39,393 men and women). Olive oil consumption was measured at baseline using validated questionnaires.

RESULTS: In the AWHS, 747 participants had a positive coronary artery calcium score (CACS>0), and the OR (95% CI) was 0.89 (0.72, 1.10) in those with virgin olive oil consumption ≥30 g/day (v. <10 g/day). In the SUN Project (follow-up 10.8 years) 261 total CVD cases occurred, and the HR was 0.57 (0.34, 0.96) for consumptions ≥30 g/day (v. <10 g/day). In the EPIC-Spain (follow-up 22.8 years) 1300 CHD cases and 938 stroke cases occurred; the HRs for stroke according, 0 to <10 (ref), 10 to <20, 20 to <30, and ≥30 g/day of olive oil consumption, were 0.84 (0.70, 1.02), 0.80 (0.66, 0.96), 0.89 (0.74, 1.07). A weaker association was observed for CHD. The association was stronger among those consuming virgin olive oil, instead of common (refined).

CONCLUSIONS: Olive oil is associated with lower risk of CVD and stroke. The maximum benefit could be obtained with a consumption between 20 and 30 g/day. The association could be stronger for virgin olive oil and might operate from the early stages of the disease.

Original language	English
Journal	Clinical Nutrition
Volume	41
Issue number	1
Pages (from-to)	122-130
Number of pages	9
ISSN	0261-5614
DOIs	https://doi.org/10.1016/j.clnu.2021.11.002
Publication status	Published - 2022

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Donat-Vargas, C., Sandoval-Insausti, H., Peñalvo, J. L., Moreno Iribas, M. C., Amiano, P., Bes-Rastrollo, M., Molina-Montes, E., Moreno-Franco, B., Agudo, A., Mayo, C. L., Laclaustra, M., De La Fuente Arrillaga, C., Chirlaque Lopez, M. D., Sánchez, M.-J., Martínez-Gonzalez, M. A., & Pilar, G.-C. (2022). Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke. Clinical Nutrition, 41(1), 122-130. https://doi.org/10.1016/j.clnu.2021.11.002

@article{440d000442934ebb8cd6869d8b6ec054,

title = "Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke",

abstract = "BACKGROUND & AIMS: The specific association of olive oil consumption with coronary heart disease (CHD) or stroke has not been totally established.OBJECTIVE: to examine whether olive oil consumption is associated with subclinical atherosclerosis, the risk of total cardiovascular disease (CVD), CHD, and stroke.METHODS: Three cohorts were included: AWHS (2318 men), SUN Project (18,266 men and women), and EPIC-Spain (39,393 men and women). Olive oil consumption was measured at baseline using validated questionnaires.RESULTS: In the AWHS, 747 participants had a positive coronary artery calcium score (CACS>0), and the OR (95% CI) was 0.89 (0.72, 1.10) in those with virgin olive oil consumption ≥30 g/day (v. <10 g/day). In the SUN Project (follow-up 10.8 years) 261 total CVD cases occurred, and the HR was 0.57 (0.34, 0.96) for consumptions ≥30 g/day (v. <10 g/day). In the EPIC-Spain (follow-up 22.8 years) 1300 CHD cases and 938 stroke cases occurred; the HRs for stroke according, 0 to <10 (ref), 10 to <20, 20 to <30, and ≥30 g/day of olive oil consumption, were 0.84 (0.70, 1.02), 0.80 (0.66, 0.96), 0.89 (0.74, 1.07). A weaker association was observed for CHD. The association was stronger among those consuming virgin olive oil, instead of common (refined).CONCLUSIONS: Olive oil is associated with lower risk of CVD and stroke. The maximum benefit could be obtained with a consumption between 20 and 30 g/day. The association could be stronger for virgin olive oil and might operate from the early stages of the disease.",

author = "Carolina Donat-Vargas and Helena Sandoval-Insausti and Pe{\~n}alvo, {Jos{\'e} L} and {Moreno Iribas}, {Maria Concepci{\'o}n} and Pilar Amiano and Maira Bes-Rastrollo and Esther Molina-Montes and Bel{\'e}n Moreno-Franco and Antonio Agudo and Mayo, {Cristina Lasheras} and Mart{\'i}n Laclaustra and {De La Fuente Arrillaga}, Carmen and {Chirlaque Lopez}, {Maria Dolores} and Maria-Jos{\'e} S{\'a}nchez and Mart{\'i}nez-Gonzalez, {Miguel Angel} and Guallar-Castill{\'o}n Pilar",

year = "2022",

doi = "10.1016/j.clnu.2021.11.002",

language = "English",

volume = "41",

pages = "122--130",

journal = "Clinical Nutrition",

issn = "0261-5614",

publisher = "Churchill Livingstone",

number = "1",

}

Donat-Vargas, C, Sandoval-Insausti, H, Peñalvo, JL, Moreno Iribas, MC, Amiano, P, Bes-Rastrollo, M, Molina-Montes, E, Moreno-Franco, B, Agudo, A, Mayo, CL, Laclaustra, M, De La Fuente Arrillaga, C, Chirlaque Lopez, MD, Sánchez, M-J, Martínez-Gonzalez, MA & Pilar, G-C 2022, 'Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke', Clinical Nutrition, vol. 41, no. 1, pp. 122-130. https://doi.org/10.1016/j.clnu.2021.11.002

TY - JOUR

T1 - Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

AU - Donat-Vargas, Carolina

AU - Sandoval-Insausti, Helena

AU - Peñalvo, José L

AU - Moreno Iribas, Maria Concepción

AU - Amiano, Pilar

AU - Bes-Rastrollo, Maira

AU - Molina-Montes, Esther

AU - Moreno-Franco, Belén

AU - Agudo, Antonio

AU - Mayo, Cristina Lasheras

AU - Laclaustra, Martín

AU - De La Fuente Arrillaga, Carmen

AU - Chirlaque Lopez, Maria Dolores

AU - Sánchez, Maria-José

AU - Martínez-Gonzalez, Miguel Angel

AU - Pilar, Guallar-Castillón

PY - 2022

Y1 - 2022

N2 - BACKGROUND & AIMS: The specific association of olive oil consumption with coronary heart disease (CHD) or stroke has not been totally established.OBJECTIVE: to examine whether olive oil consumption is associated with subclinical atherosclerosis, the risk of total cardiovascular disease (CVD), CHD, and stroke.METHODS: Three cohorts were included: AWHS (2318 men), SUN Project (18,266 men and women), and EPIC-Spain (39,393 men and women). Olive oil consumption was measured at baseline using validated questionnaires.RESULTS: In the AWHS, 747 participants had a positive coronary artery calcium score (CACS>0), and the OR (95% CI) was 0.89 (0.72, 1.10) in those with virgin olive oil consumption ≥30 g/day (v. <10 g/day). In the SUN Project (follow-up 10.8 years) 261 total CVD cases occurred, and the HR was 0.57 (0.34, 0.96) for consumptions ≥30 g/day (v. <10 g/day). In the EPIC-Spain (follow-up 22.8 years) 1300 CHD cases and 938 stroke cases occurred; the HRs for stroke according, 0 to <10 (ref), 10 to <20, 20 to <30, and ≥30 g/day of olive oil consumption, were 0.84 (0.70, 1.02), 0.80 (0.66, 0.96), 0.89 (0.74, 1.07). A weaker association was observed for CHD. The association was stronger among those consuming virgin olive oil, instead of common (refined).CONCLUSIONS: Olive oil is associated with lower risk of CVD and stroke. The maximum benefit could be obtained with a consumption between 20 and 30 g/day. The association could be stronger for virgin olive oil and might operate from the early stages of the disease.

AB - BACKGROUND & AIMS: The specific association of olive oil consumption with coronary heart disease (CHD) or stroke has not been totally established.OBJECTIVE: to examine whether olive oil consumption is associated with subclinical atherosclerosis, the risk of total cardiovascular disease (CVD), CHD, and stroke.METHODS: Three cohorts were included: AWHS (2318 men), SUN Project (18,266 men and women), and EPIC-Spain (39,393 men and women). Olive oil consumption was measured at baseline using validated questionnaires.RESULTS: In the AWHS, 747 participants had a positive coronary artery calcium score (CACS>0), and the OR (95% CI) was 0.89 (0.72, 1.10) in those with virgin olive oil consumption ≥30 g/day (v. <10 g/day). In the SUN Project (follow-up 10.8 years) 261 total CVD cases occurred, and the HR was 0.57 (0.34, 0.96) for consumptions ≥30 g/day (v. <10 g/day). In the EPIC-Spain (follow-up 22.8 years) 1300 CHD cases and 938 stroke cases occurred; the HRs for stroke according, 0 to <10 (ref), 10 to <20, 20 to <30, and ≥30 g/day of olive oil consumption, were 0.84 (0.70, 1.02), 0.80 (0.66, 0.96), 0.89 (0.74, 1.07). A weaker association was observed for CHD. The association was stronger among those consuming virgin olive oil, instead of common (refined).CONCLUSIONS: Olive oil is associated with lower risk of CVD and stroke. The maximum benefit could be obtained with a consumption between 20 and 30 g/day. The association could be stronger for virgin olive oil and might operate from the early stages of the disease.

U2 - 10.1016/j.clnu.2021.11.002

DO - 10.1016/j.clnu.2021.11.002

M3 - A1: Web of Science-article

C2 - 34872046

SN - 0261-5614

VL - 41

SP - 122

EP - 130

JO - Clinical Nutrition

JF - Clinical Nutrition

IS - 1

ER -

Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

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