Does consumption of olive oil decrease mortality? יואל קסלר .com
Benefits of olive oil @ יואל קסלר .com
At Benefits of olive oil @ יואל קסלר .com we are posting a recent article by Marta Guasch-Ferré et al. that was recently published in the Journal of the American College of Cardiology. In this study the investigators examined data in men and women from the Nurses Health Study and Health Professionals Follow-up Study respectively. All patients were free of cardiovascular disease and cancer at the time of enrollment in the study. Over a 28 year period subjects were asked at 4 year intervals about dietary habits. They found that people who consumed more than 0.5 tablespoons of olive oil daily had a lower all cause mortality than those who reported never or rare consumption. These patients had a 19% lower risk of cardiovascular disease mortality and a 17% lower risk of cancer mortality. A decrease of neuro-degenerative disease and respiratory disease mortality were also seen. No differences were noted with consumption of other types of vegetable oils.
At Benefits of olive oil @ יואל קסלר .com we are reprinting the abstract below.
Olive oil consumption has been shown to lower cardiovascular disease risk, but its associations with total and cause-specific mortality are unclear.
The purpose of this study was to evaluate whether olive oil intake is associated with total and cause-specific mortality in 2 prospective cohorts of U.S. men and women.
The authors used multivariable-adjusted Cox proportional-hazards models to estimate HRs for total and cause-specific mortality among 60,582 women (Nurses’ Health Study, 1990-2018) and 31,801 men (Health Professionals Follow-up Study, 1990-2018) who were free of cardiovascular disease or cancer at baseline. Diet was assessed by a semiquantitative food frequency questionnaire every 4 years.
During 28 years of follow-up, 36,856 deaths occurred. The multivariable-adjusted pooled HR for all-cause mortality among participants who had the highest consumption of olive oil (>0.5 tablespoon/day or >7 g/d) was 0.81 (95% CI: 0.78-0.84) compared with those who never or rarely consumed olive oil. Higher olive oil intake was associated with 19% lower risk of cardiovascular disease mortality (HR: 0.81; 95% CI: 0.75-0.87), 17% lower risk of cancer mortality (HR: 0.83; 95% CI: 0.78-0.89), 29% lower risk of neurodegenerative disease mortality (HR: 0.71; 95% CI: 0.64-0.78), and 18% lower risk of respiratory disease mortality (HR: 0.82; 95% CI: 0.72-0.93). In substitution analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality. No significant associations were observed when olive oil was compared with other vegetable oils combined.
Higher olive oil intake was associated with lower risk of total and cause-specific mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was associated with lower risk of mortality.