RT Journal Article
T1 Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke.
A1 Donat-Vargas, Carolina
A1 Sandoval-Insausti, Helena
A1 Peñalvo, José L
A1 Moreno Iribas, Maria Concepción
A1 Amiano, Pilar
A1 Bes-Rastrollo, Maira
A1 Molina-Montes, Esther
A1 Moreno-Franco, Belén
A1 Agudo, Antonio
A1 Mayo, Cristina Lasheras
A1 Laclaustra, Martín
A1 De La Fuente Arrillaga, Carmen
A1 Chirlaque Lopez, Maria Dolores
A1 Sanchez-Perez, Maria-Jose
A1 Martínez-Gonzalez, Miguel Angel
A1 Pilar, Guallar-Castillón
K1 Cardiovascular disease
K1 Mediterranean countries
K1 Olive oil
K1 Primary prevention
K1 Stroke
K1 Subclinical atherosclerosis
AB The specific association of olive oil consumption with coronary heart disease (CHD) or stroke has not been totally established. to examine whether olive oil consumption is associated with subclinical atherosclerosis, the risk of total cardiovascular disease (CVD), CHD, and stroke. 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. 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. 0), and the OR (95% CI) was 0.89 (0.72, 1.10) in those with virgin olive oil consumption ≥30 g/day (v.  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.
YR 2021
FD 2021-11-15
LK http://hdl.handle.net/10668/22110
UL http://hdl.handle.net/10668/22110
LA en
DS RISalud
RD Apr 4, 2025