Clinical Nutrition: Consumption of olive oil is related to the risk of cardiovascular disease and stroke
The Mediterranean diet is one of the most healthy diet models in the world. The content of olive oil is more than the sign of this traditional diet model. In the Mediterranean countries, olive oil accounts for one -third to two -thirds of the total fat consumption of plant fat. Its high monocular unsaturated fatty acid (MUFA) content seems to have the effects of anti -hypertension, anti -inflammatory and anti -thrombosis. Similarly, virgin olive oil rich in polyphenol also shows an important heart protection effect through multiple mechanisms. Recently, studies have confirmed that there is a useful connection between consumption of olive oil and cardiovascular disease (CVD) risk among non -place people. Therefore, this study aims to explore whether consumption of olive oil is related to the risk of atherosclerosis, total cardiovascular disease (CVD), coronary heart disease and stroke.
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In response, researchers were included in the risk of olive oil intake and cardiovascular disease and stroke in three large -scale queue studies. The first is the AWHS research queue. The crowd of this queue is the worker of the Obress Spanish car assembly plant. The income time is from January 2011 to December 2014. There is no CVD diagnosis between the age of 39-59 and the baseline. All patients accept non -invasive sub -clinical atherosclerosis imaging and questionnaire surveys on cardiovascular and lifestyle factors. The second is the SUN project. Between the age, the 3rd group queue is the EPIC-SPain queue. Epic-Spain consists of 41,446 healthy volunteers and is between 29-69 years old. The patients of all queues accepted a semi -quantitative food frequency questionnaire (FFQ) to investigate the intake of folic acid with 136 projects.
The results of the research show that in the AWHS research queue, 747 participants’ coronary arterial calcification scores are positive (CACS> 0). Among participants with virgin olive oil intake ≥30 grams/day, CVD -related risk of death is obviously obvious Reduce OR to 0.89 (95% CI, 0.72, 1.10). In the SUN research queue, a total of 261 CVD cases occurred, with an intake of ≥30 g/d HR of 0.57 (0.34, 0.96). 1300 CVDs and 938 strokes occurred in the EPIC-SPAIN queue; according to the category of 0 to <10, 10 to <20, 20 to <30 and ≥30 grams/day according to olive oil consumption, the HR of the stroke was 0.84, respectively. (0.70, 1.02), 0.80 (0.66, 0.96), 0.89 (0.74, 1.07).
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In summary, this study has confirmed that olive oil is related to lower cardiovascular disease and stroke risks. Take 20 to 30 grams per day to get the maximum benefits. This association may be stronger for virgin olive oil, and it may begin to work in the early stages of the disease.
Primitive source:
CarolinaDonat-Vargas. Et al. Olive Oil Consumption is associated with a lower risk of cardiovascular disatease and stroke. Clinical nutrition .2021.
