The consumption of olive oil prevents death from cardiovascular disease

Health

S. M.

Madrid

Updated:

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Consumption of more than 7 grams (> 1/2 tablespoon) of olive oil per day is associated with a lower risk of mortality from cardiovascular diseases, cancer, neurodegenerative diseases and respiratory diseases, according to a study published today in the “Journal of the American College of Cardiology”.

The study found that replacing approximately 10 grams/ day of margarine, butter, mayonnaise and fats with the equivalent amount of olive oil is also associated with a lower risk of mortality.

Our findings support current dietary recommendations to increase intake of olive oil and other unsaturated vegetable oils. Marta Guasch-Ferré, Senior Research Scientist at the Department of Nutrition at Harvard TH Chan School of Public Health

and lead author of the study.

“Doctors should advise patients to replace certain fats, such as margarine and butter, with olive oil to improve their health. Our study helps make more specific recommendations that will be easier for patients to understand and hopefully implement into their diets.”

The researchers analyzed 60,582 women and 31,801 men who were free of cardiovascular disease and cancer at the start of the study in 1990. During the 28 years of follow-up, diet was assessed using a questionnaire every four years asking how often they ate specific foods, what types of fats and oils, and what brand or type of oils they used for cooking.

Participants with higher olive oil consumption were often more physically active, had southern European or Mediterranean ancestry, were less likely to smoke, and consumed more fruit and vegetables

Olive oil consumption was calculated from the sum of three questionnaire items: olive oil used for salad dressings, olive oil added to food or bread, and olive oil used for home baking and frying. One tablespoon was equivalent to 13.5 grams of olive oil.

The intake of other vegetable oils was calculated based on the brand of oil reported by the participants and the type of fat used for cooking at home, while that of margarine and butter was based on the reported frequency of consumption of stick, tub, or soft margarine, and the amount of margarine or butter added when baking and frying at home. Intakes of dairy and other fats and nutrients were also calculated.

Participants with a higher consumption of olive oil were often more physically active, had southern European or Mediterranean ancestry, were less likely to smoke and had a higher consumption of fruits and vegetables compared to those with a lower consumption of olive oil.

The average consumption of total olive oil in the highest category was approximately9 grams/day at baseline and included 5% of study participants.

When the researchers compared those who rarely or never consumed olive oil, those in the highest consumption category had a 19% lower risk of cardiovascular mortality, a 17% lower risk of cancer mortality, a 29% lower risk of neurodegenerative mortality and an 18% lower risk of respiratory mortality.

The study also concluded that substituting 10 grams/day of other fats, such as margarine, butter, mayonnaise, and dairy fat, with olive oil was associated with between 8 and 34% lower risk of total and cause-specific mortality. . No significant associations were found when substituting olive oil for other vegetable oils.

No significant associations were found when substituting olive oil for other vegetable oils

“It is possible that a higher consumption of olive oil is an indicator of a healthier diet in general and a higher socioeconomic status. However, even after adjusting for these and other factors of socioeconomic status, our results remained practically the same”, highlights Guasch-Ferré.

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