title: Intake and home use of olive oil or mixed oils in relation to healthy lifestyles in a Mediterranean population. Findings from the prospective Pizarra study.
abstract: Discordances exist in epidemiological studies regarding the association between the intake of nutrients and death and disease. We evaluated the social and health profile of persons who consumed olive oil in a prospective population cohort investigation (Pizarra study) with a 6-year follow-up. A food frequency questionnaire and a 7 d quantitative questionnaire were administered to 538 persons. The type of oil used in food preparation was determined by direct measurement of the fatty acids in samples obtained from the kitchens of the participants at baseline and after follow-up for 6 years. The fatty acid composition of the serum phospholipids was used as an endogenous marker of the type of oil consumed. Total fat intake accounted for a mean 40 % of the energy (at baseline and after follow-up). The concordance in intake of MUFA over the study period was high. The fatty acid composition of the serum phospholipids was significantly associated with the type of oil consumed and with fish intake. The concentration of polar compounds and polymers, indicative of degradation, was greater in oils from the kitchens where sunflower oil or refined olive oil was used, in oils used for deep frying and in oils that had been reused for frying five times or more. Consumption of olive oil was directly associated with educational level. Part of the discordance found in epidemiological studies between diet and health may be due to the handling of oils during food preparation. The intake of olive oil is associated with other healthy habits.
authors.affiliation: Servicio de Endocrinología y Nutrición, Hospital Universitario Carlos Haya, 29009 Malaga, Spain. federico.soriguer.sspa@juntadeandalucia.es
authors.forename: Federico
authors.initials: F
authors.lastname: Soriguer
authors.forename: M Cruz
authors.initials: MC
authors.lastname: Almaraz
authors.forename: J M
authors.initials: JM
authors.lastname: García-Almeida
authors.forename: Isabel
authors.initials: I
authors.lastname: Cardona
authors.forename: Francisca
authors.initials: F
authors.lastname: Linares
authors.forename: Sonsoles
authors.initials: S
authors.lastname: Morcillo
authors.forename: Eva
authors.initials: E
authors.lastname: García-Escobar
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Dobarganes
authors.forename: Gabriel
authors.initials: G
authors.lastname: Olveira
authors.forename: Virginia
authors.initials: V
authors.lastname: Hernando
authors.forename: Sergio
authors.initials: S
authors.lastname: Valdes
authors.forename: M Soledad
authors.initials: MS
authors.lastname: Ruiz-de-Adana
authors.forename: Isabel
authors.initials: I
authors.lastname: Esteva
authors.forename: Gemma
authors.initials: G
authors.lastname: Rojo-Martínez
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D015992:Body Mass Index; D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D006304:Health Status; D006801:Humans; D008019:Life Style; D008297:Male; D008521:Mediterranean Islands; D008875:Middle Aged; D000069463:Olive Oil; D010743:Phospholipids / Q000097:blood; D010938:Plant Oils; D011446:Prospective Studies; D013030:Spain; D011795:Surveys and Questionnaires; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010743:Phospholipids; D010938:Plant Oils