Donat-Vargas, CarolinaSandoval-Insausti, HelenaPeñalvo, José LMoreno Iribas, Maria ConcepciónAmiano, PilarBes-Rastrollo, MairaMolina-Montes, EstherMoreno-Franco, BelénAgudo, AntonioMayo, Cristina LasherasLaclaustra, MartínDe La Fuente Arrillaga, CarmenChirlaque Lopez, Maria DoloresSanchez-Perez, Maria-JoseMartínez-Gonzalez, Miguel AngelPilar, Guallar-Castillón2023-05-032023-05-032021-11-15http://hdl.handle.net/10668/22110The 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.enAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Cardiovascular diseaseMediterranean countriesOlive oilPrimary preventionStrokeSubclinical atherosclerosisAtherosclerosisCardiovascular DiseasesCohort StudiesCoronary DiseaseDietEatingFemaleHeart Disease Risk FactorsHumansMaleMiddle AgedOlive OilSpainStrokeresearch article34872046open access10.1016/j.clnu.2021.11.0021532-1983http://www.clinicalnutritionjournal.com/article/S0261561421005033/pdf