Export Ready — 

Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain

Bibliographic Details
Main Author: Torres-Collado, L
Publication Date: 2022
Other Authors: García-de la Hera, M, Lopes, C, Compañ-Gabucio, LM, Oncina-Cánovas, A, Notario-Barandiaran, L, González-Palacios, S, Vioque, J
Format: Book
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: https://hdl.handle.net/10216/151528
Summary: Objective: We assessed the association between usual olive oil consumption (OOC) and all-cause, cardiovascular (CVD) and cancer mortality in an adult population in Spain. Materials and methods: OOC was evaluated at baseline in 1,567 participants aged 20 years and older from the Valencia Nutrition Study in Spain using validated food frequency questionnaires. During an 18-year follow-up period, 317 died, 115 due to CVD and 82 due to cancer. Cox regression models were used to estimate adjusted hazard ratios (HR) and 95% confidence intervals (95%CI). Results: After adjusting for demographic and lifestyle factors, the OOC was associated with a lower risk of all-cause, CVD and cancer mortality. Compared to the less than once per month consumption, the consumption of up to one tablespoon per day was associated with a 9% lower risk of all-cause mortality (HR: 0.91; 95%CI: 0.68-1.22) and the consumption of 2 or more tablespoons with a 31% lower risk of all-cause mortality (HR: 0.69; 95%CI: 0.50–0.93; p-trend = 0.011). The consumption of 2 or more tablespoons per day was also associated with lower risk of mortality for CVD (HR: 0.54; 95%CI: 0.32–0.91; p-trend = 0.018) and cancer (HR: 0.49, 95%CI: 0.26–0.94; p-trend = 0.019). Conclusion: Higher olive oil consumption was associated with lower long-term risk of all-cause, CVD and cancer mortality in an adult Mediterranean population. The maximum benefit was observed for the consumption of two or more tablespoons per day. Copyright © 2022 Torres-Collado, García-de la Hera, Lopes, Compañ-Gabucio, Oncina-Cánovas, Notario-Barandiaran, González-Palacios and Vioque.
id RCAP_6d7019b81e974024f7480721857e8673
oai_identifier_str oai:repositorio-aberto.up.pt:10216/151528
network_acronym_str RCAP
network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository_id_str https://opendoar.ac.uk/repository/7160
spelling Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spainall-cause mortality; cancer; cardiovascular; Mediterranean; nutrition; olive oilObjective: We assessed the association between usual olive oil consumption (OOC) and all-cause, cardiovascular (CVD) and cancer mortality in an adult population in Spain. Materials and methods: OOC was evaluated at baseline in 1,567 participants aged 20 years and older from the Valencia Nutrition Study in Spain using validated food frequency questionnaires. During an 18-year follow-up period, 317 died, 115 due to CVD and 82 due to cancer. Cox regression models were used to estimate adjusted hazard ratios (HR) and 95% confidence intervals (95%CI). Results: After adjusting for demographic and lifestyle factors, the OOC was associated with a lower risk of all-cause, CVD and cancer mortality. Compared to the less than once per month consumption, the consumption of up to one tablespoon per day was associated with a 9% lower risk of all-cause mortality (HR: 0.91; 95%CI: 0.68-1.22) and the consumption of 2 or more tablespoons with a 31% lower risk of all-cause mortality (HR: 0.69; 95%CI: 0.50–0.93; p-trend = 0.011). The consumption of 2 or more tablespoons per day was also associated with lower risk of mortality for CVD (HR: 0.54; 95%CI: 0.32–0.91; p-trend = 0.018) and cancer (HR: 0.49, 95%CI: 0.26–0.94; p-trend = 0.019). Conclusion: Higher olive oil consumption was associated with lower long-term risk of all-cause, CVD and cancer mortality in an adult Mediterranean population. The maximum benefit was observed for the consumption of two or more tablespoons per day. Copyright © 2022 Torres-Collado, García-de la Hera, Lopes, Compañ-Gabucio, Oncina-Cánovas, Notario-Barandiaran, González-Palacios and Vioque.Frontiers Media20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookapplication/pdfhttps://hdl.handle.net/10216/151528eng2296-861X10.3389/fnut.2022.997975Torres-Collado, LGarcía-de la Hera, MLopes, CCompañ-Gabucio, LMOncina-Cánovas, ANotario-Barandiaran, LGonzález-Palacios, SVioque, Jinfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-27T20:08:01Zoai:repositorio-aberto.up.pt:10216/151528Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T23:52:12.401912Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain
title Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain
spellingShingle Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain
Torres-Collado, L
all-cause mortality; cancer; cardiovascular; Mediterranean; nutrition; olive oil
title_short Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain
title_full Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain
title_fullStr Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain
title_full_unstemmed Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain
title_sort Olive oil consumption and all-cause, cardiovascular and cancer mortality in an adult mediterranean population in Spain
author Torres-Collado, L
author_facet Torres-Collado, L
García-de la Hera, M
Lopes, C
Compañ-Gabucio, LM
Oncina-Cánovas, A
Notario-Barandiaran, L
González-Palacios, S
Vioque, J
author_role author
author2 García-de la Hera, M
Lopes, C
Compañ-Gabucio, LM
Oncina-Cánovas, A
Notario-Barandiaran, L
González-Palacios, S
Vioque, J
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Torres-Collado, L
García-de la Hera, M
Lopes, C
Compañ-Gabucio, LM
Oncina-Cánovas, A
Notario-Barandiaran, L
González-Palacios, S
Vioque, J
dc.subject.por.fl_str_mv all-cause mortality; cancer; cardiovascular; Mediterranean; nutrition; olive oil
topic all-cause mortality; cancer; cardiovascular; Mediterranean; nutrition; olive oil
description Objective: We assessed the association between usual olive oil consumption (OOC) and all-cause, cardiovascular (CVD) and cancer mortality in an adult population in Spain. Materials and methods: OOC was evaluated at baseline in 1,567 participants aged 20 years and older from the Valencia Nutrition Study in Spain using validated food frequency questionnaires. During an 18-year follow-up period, 317 died, 115 due to CVD and 82 due to cancer. Cox regression models were used to estimate adjusted hazard ratios (HR) and 95% confidence intervals (95%CI). Results: After adjusting for demographic and lifestyle factors, the OOC was associated with a lower risk of all-cause, CVD and cancer mortality. Compared to the less than once per month consumption, the consumption of up to one tablespoon per day was associated with a 9% lower risk of all-cause mortality (HR: 0.91; 95%CI: 0.68-1.22) and the consumption of 2 or more tablespoons with a 31% lower risk of all-cause mortality (HR: 0.69; 95%CI: 0.50–0.93; p-trend = 0.011). The consumption of 2 or more tablespoons per day was also associated with lower risk of mortality for CVD (HR: 0.54; 95%CI: 0.32–0.91; p-trend = 0.018) and cancer (HR: 0.49, 95%CI: 0.26–0.94; p-trend = 0.019). Conclusion: Higher olive oil consumption was associated with lower long-term risk of all-cause, CVD and cancer mortality in an adult Mediterranean population. The maximum benefit was observed for the consumption of two or more tablespoons per day. Copyright © 2022 Torres-Collado, García-de la Hera, Lopes, Compañ-Gabucio, Oncina-Cánovas, Notario-Barandiaran, González-Palacios and Vioque.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/book
format book
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/10216/151528
url https://hdl.handle.net/10216/151528
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2296-861X
10.3389/fnut.2022.997975
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833600320095125504