title: Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study.
abstract: BACKGROUND
  It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk.
  
  
  METHODS
  We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death Index. Olive oil consumption was evaluated with validated food frequency questionnaires. Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake, cardiovascular disease and mortality.
  
  
  RESULTS
  During follow-up, 277 cardiovascular events and 323 deaths occurred. Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35% (HR: 0.65; 95% CI: 0.47 to 0.89) and 39% (HR: 0.61; 95% CI: 0.44 to 0.85) cardiovascular disease risk reduction, respectively, compared to the reference. Higher baseline total olive oil consumption was associated with 48% (HR: 0.52; 95% CI: 0.29 to 0.93) reduced risk of cardiovascular mortality. For each 10 g/d increase in extra-virgin olive oil consumption, cardiovascular disease and mortality risk decreased by 10% and 7%, respectively. No significant associations were found for cancer and all-cause mortality. The associations between cardiovascular events and extra virgin olive oil intake were significant in the Mediterranean diet intervention groups and not in the control group.
  
  
  CONCLUSIONS
  Olive oil consumption, specifically the extra-virgin variety, is associated with reduced risks of cardiovascular disease and mortality in individuals at high cardiovascular risk.
  
  
  BACKGROUND
  This study was registered at controlled-trials.com (http://www.controlled-trials.com/ISRCTN35739639). International Standard Randomized Controlled Trial Number (ISRCTN): 35739639. Registration date: 5 October 2005.
authors.forename: Marta
authors.initials: M
authors.lastname: Guasch-Ferré
authors.forename: Frank B
authors.initials: FB
authors.lastname: Hu
authors.forename: Miguel A
authors.initials: MA
authors.lastname: Martínez-González
authors.forename: Montserrat
authors.initials: M
authors.lastname: Fitó
authors.forename: Mònica
authors.initials: M
authors.lastname: Bulló
authors.forename: Ramon
authors.initials: R
authors.lastname: Estruch
authors.forename: Emilio
authors.initials: E
authors.lastname: Ros
authors.forename: Dolores
authors.initials: D
authors.lastname: Corella
authors.forename: Javier
authors.initials: J
authors.lastname: Recondo
authors.forename: Enrique
authors.initials: E
authors.lastname: Gómez-Gracia
authors.forename: Miquel
authors.initials: M
authors.lastname: Fiol
authors.forename: José
authors.initials: J
authors.lastname: Lapetra
authors.forename: Lluís
authors.initials: L
authors.lastname: Serra-Majem
authors.forename: Miguel A
authors.initials: MA
authors.lastname: Muñoz
authors.forename: Xavier
authors.initials: X
authors.lastname: Pintó
authors.forename: Rosa M
authors.initials: RM
authors.lastname: Lamuela-Raventós
authors.forename: Josep
authors.initials: J
authors.lastname: Basora
authors.forename: Pilar
authors.initials: P
authors.lastname: Buil-Cosiales
authors.forename: José V
authors.initials: JV
authors.lastname: Sorlí
authors.forename: Valentina
authors.initials: V
authors.lastname: Ruiz-Gutiérrez
authors.forename: J Alfredo
authors.initials: JA
authors.lastname: Martínez
authors.affiliation: Human Nutrition Unit, University Hospital of Sant Joan de Reus, Faculty of Medicine and Health Sciences, IISPV, Rovira i Virgili University, C/ Sant Llorenç 21, Reus, 43201, Spain. jordi.salas@urv.cat.
authors.forename: Jordi
authors.initials: J
authors.lastname: Salas-Salvadó
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D002318:Cardiovascular Diseases / Q000209:etiology / Q000401:mortality / Q000517:prevention & control; D015331:Cohort Studies; D018752:Diet, Fat-Restricted; D038441:Diet, Mediterranean; D019587:Dietary Supplements; D009203:Myocardial Infarction; D009369:Neoplasms / Q000401:mortality; D009754:Nuts; D000069463:Olive Oil; D010938:Plant Oils / Q000008:administration & dosage; D011446:Prospective Studies; D012306:Risk; D012307:Risk Factors; D020521:Stroke / Q000453:epidemiology
chemical_list: D000069463:Olive Oil; D010938:Plant Oils