Author + information
- Received November 17, 2019
- Revision received January 30, 2020
- Accepted February 11, 2020
- Published online March 5, 2020.
- Marta Guasch-Ferré, PhDa,b,∗ (, )@MartaGuasch1,
- Gang Liu, PhDc,
- Yanping Li, PhDa,
- Laura Sampson, RDa,
- JoAnn E. Manson, MD, DrPHb,d,e,
- Jordi Salas-Salvadó, MD, PhDf,g,
- Miguel A. Martínez-González, MD, PhDa,g,h,
- Meir J. Stampfer, MD, PhDb,d,
- Walter C. Willett, MD, DrPHa,b,d,
- Qi Sun, MD, PhDa,b and
- Frank B. Hu, MD, PhDa,b,d
- aDepartment of Nutrition, Harvard TH Chan School of Public Health, Boston, Massachusetts
- bChanning Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts
- cDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
- dDepartment of Epidemiology, Harvard School of Public Health, Boston, Massachusetts
- eDivision of Preventive Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, Massachusetts
- fHuman Nutrition Unit, Faculty of Medicine and Health Sciences, IISPV (Institut d'Investigació Sanitària Pere Virgili), Rovira i Virgili University, Reus, Spain
- gCentro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBERObn, Institute of Health Carlos III, Madrid, Spain
- hUniversity of Navarra, Department of Preventive Medicine and Public Health, Pamplona, Spain
- ↵∗Address for correspondence: Marta Guasch-Ferré, PhD, Department of Nutrition, Harvard TH Chan School of Public Health, 655 Huntington Avenue, Boston, MA 02115. Telephone: +16174321308 Fax: 617 432 2435 Twitter:
Background Olive oil intake has been associated with lower risk of cardiovascular disease (CVD) in Mediterranean populations, but little is known about these associations in the U.S population.
Objectives To examine whether olive oil intake is associated with total CVD, coronary heart disease (CHD) and stroke risk.
Methods We included 61,181 women from the Nurses’ Health Study (1990-2014) and 31,797 men from the Health Professionals Follow-up Study (1990-2014) who were free of cancer, heart disease, and stroke at baseline. Diet was assessed using food frequency questionnaires at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios (HR) and 95% confidence intervals (CI).
Results During 24 years of follow-up, we documented 9,797 incident cases of CVD, including 6,034 CHD cases and 3,802 stroke cases. After adjusting for major diet and lifestyle factors, compared with non-consumers, those with higher olive oil intake (>1/2 tablespoon/d or >7g/d) had 14% lower risk of CVD [pooled HR (95% CI): 0.86 (0.79, 0.94)] and 18% lower risk of CHD [pooled HR (95% CI): 0.82 (0.73, 0.91)]. No significant associations were observed for total or ischemic stroke. Replacing 5g/d of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil was associated with 5-7% lower risk of total CVD and CHD. No significant associations were observed when olive oil was compared with other plant oils combined. In a subset of participants, higher olive oil intake was associated with lower levels of circulating inflammatory biomarkers and a better lipid profile.
Conclusions Higher olive oil intake was associated with lower risk of CHD and total CVD in two large prospective cohorts of U.S. men and women. The substitution of margarine, butter, mayonnaise, and dairy fat with olive oil could lead to lower risk of CHD and CVD.
Funding: This work was supported by research grants UM1 CA186107, UM1 CA176726, U01 CA167552, P01 CA87969, P01 CA055075, R01 HL034594, HL088521, HL35464, and HL60712 from the National Institutes of Health. MG-F is supported by the American Diabetes Association grant #1-18-PMF-029.
Disclosures: JSS and MAM-G received olive oil used in the PREDIMED and PREDIMED-PLUS trials from The Fundaciòn Patrimonio Comunal Olivarero and Hojiblanca SA (Malaga, Spain). FBH received research support from California Walnut Commission, outside the submitted work. No conflicts of interest were reported for other authors.
Suggested Tweet (@MartaGuasch1): Findings from two large US cohort studies showed that higher olive oil intake was associated with lower CVD risk.
- Received November 17, 2019.
- Revision received January 30, 2020.
- Accepted February 11, 2020.
- 2020 American College of Cardiology Foundation
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