Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain

Abstract

ObjectiveWe assessed the association between usual olive oil consumption (OOC) and all-cause, cardiovascular (CVD) and cancer mortality in an adult population in Spain.Materials and methodsOOC was evaluated at baseline in 1,567 participants aged 20 years and older from the Valencia Nutrition Study in Spain using validated food frequency questionnaires. During an 18-year follow-up period, 317 died, 115 due to CVD and 82 due to cancer. Cox regression models were used to estimate adjusted hazard ratios (HR) and 95% confidence intervals (95%CI).ResultsAfter adjusting for demographic and lifestyle factors, the OOC was associated with a lower risk of all-cause, CVD and cancer mortality. Compared to the less than once per month consumption, the consumption of up to one tablespoon per day was associated with a 9% lower risk of all-cause mortality (HR: 0.91; 95%CI: 0.68-1.22) and the consumption of 2 or more tablespoons with a 31% lower risk of all-cause mortality (HR: 0.69; 95%CI: 0.50–0.93; p-trend = 0.011). The consumption of 2 or more tablespoons per day was also associated with lower risk of mortality for CVD (HR: 0.54; 95%CI: 0.32–0.91; p-trend = 0.018) and cancer (HR: 0.49, 95%CI: 0.26–0.94; p-trend = 0.019).ConclusionHigher olive oil consumption was associated with lower long-term risk of all-cause, CVD and cancer mortality in an adult Mediterranean population. The maximum benefit was observed for the consumption of two or more tablespoons per day.

Olive oil intake and cardiovascular disease, cancer, and all-cause mortality: a systematic review and dose–response meta-analysis of prospective cohort studies

“…Ten studies (9 articles) 9,11,13,14,18,20,21,40,47 focusing on the link between the highest versus the lowest olive oil intake and CVD mortality were included, with 49 257 deaths from CVD among 702 831 participants. When pooling RRs from these studies, a strong inverse correlation was detected between olive oil intake and CVD mortality risk (RR: 0.77; 95% CI: 0.67, 0.88), with substantial heterogeneity ( I 2 = 78.0%, P heterogeneity < 0.001; Fig.…”

“…Seven studies (6 articles) 9,11,13,18,40,47 with 56 569 deaths from cancer among 674 834 participants were included to investigate the relationship between olive oil intake and cancer mortality. When comparing the highest and the lowest olive oil intakes, the combined RR was 0.89 (95% CI: 0.79, 1.00) for cancer mortality ( I 2 = 79.1%, P heterogeneity < 0.001; Fig.…”

“…Lastly, 30 articles were included in this study. [9][10][11][12][13][14][18][19][20][21][35][36][37][38][39][40][41][42][43][44][45][46][47][48][49][50][51][52][53][54]…”

“…7,8 Despite the convincing benefits of the Mediterranean diet in lowering CVD and cancer risk, the findings of studies on the link between olive oil intake and the risk of CVD and cancer incidence and mortality are inconsistent. Some cohort studies showed that olive oil intake was correlated with a reduced risk of CVD, coronary heart disease (CHD), stroke, cancer, and all-cause mortality, 9–11 while others showed no association. 12–14…”

“…7,8 Despite the convincing benefits of the Mediterranean diet in lowering CVD and cancer risk, the findings of studies on the link between olive oil intake and the risk of CVD and cancer incidence and mortality are inconsistent. Some cohort studies showed that olive oil intake was correlated with a reduced risk of CVD, coronary heart disease (CHD), stroke, cancer, and all-cause mortality, [9][10][11] while others showed no association. [12][13][14] Recently, two meta-analyses of prospective cohort studies reported the health impacts of olive oil intake on CVD events, cancer, and all-cause mortality; however, they did not assess the impact on CVD mortality or on the incidence and mortality of different subtypes of CVD, such as CHD and stroke.…”