TY  - JOUR
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  - Sanchez-Perez, Maria-Jose
AU  - Martínez-Gonzalez, Miguel Angel
AU  - Pilar, Guallar-Castillón
PY  - 2021
DO  - 10.1016/j.clnu.2021.11.002
UR  - http://hdl.handle.net/10668/22110
T2  - Clinical nutrition (Edinburgh, Scotland)
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...
LA  - en
KW  - Cardiovascular disease
KW  - Mediterranean countries
KW  - Olive oil
KW  - Primary prevention
KW  - Stroke
KW  - Subclinical atherosclerosis
KW  - Atherosclerosis
KW  - Cardiovascular Diseases
KW  - Cohort Studies
KW  - Coronary Disease
KW  - Diet
KW  - Eating
KW  - Female
KW  - Heart Disease Risk Factors
KW  - Humans
KW  - Male
KW  - Middle Aged
KW  - Olive Oil
KW  - Spain
KW  - Stroke
TI  - Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke.
TY  - research article
VL  - 41
ER  -