Olijfolie tegen hart- en vaatziektes*
Uit een grote Spaanse studie onder ruim 40.000 deelnemers die ruim 13 jaar gevolgd werden blijkt dat dagelijkse inname van
olijfolie de kans op doodgaan en in het bijzonder doodgaan aan een hartziekte flink kan verminderen. Zij die de meeste olijfolie gebruikten
tijdens de studie hadden 26% minder kans dood te gaan en zelfs 44% minder kans dood te gaan aan een hartziekte. Iedere dagelijkse
extra inname van 10 gram olijfolie doet de kans op doodgaan met 7% verminderen en het doodgaan aan een hartziekte met 13%.
Olive oil intake and mortality within the Spanish population (EPIC-Spain)1,2,3
1. Genevieve Buckland, 2. Ana Lucia Mayén, 3. Antonio Agudo, 4. Noemie
Travier, 5. Carmen Navarro, 6. José María Huerta, 7. María Dolores
Chirlaque, 8. Aurelio Barricarte, 9. Eva Ardanaz, 10. Conchi Moreno-Iribas,
11. Pilar Marin, 12. J Ramón Quirós, 13. María-Luisa Redondo, 14. Pilar
Amiano, 15. Miren Dorronsoro, 16. Larraitz Arriola, 17. Esther Molina, 18. María-José Sanchez, and
19. Carlos A Gonzalez
+ Author Affiliations
1. 1From the Unit of Nutrition, Environment, and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology (ICO-IDIBELL), Barcelona, Spain (ALM, GB, AA, CAG, and NT); the Department of Epidemiology, Murcia Regional Health Council, Murcia, Spain (CN, JMH, and MDC); the Public Health Institute of Navarra, Pamplona, Spain (AB, EA, CM-I, and PM); the Health and Health Care Services Council, Asturias, Spain (JRQ and M-LR); the Public Health Department of Gipuzkoa, Basque Government, San Sebastián, Spain (PA, MD, and LA); the Andalusian School of Public Health, Granada, Spain (EM and M-JS); CIBER Epidemiología y Salud Pública (CIBERESP), Spain (CN, JMH, MDC, AB, EA, CM-I, PM, PA, MD, LA, EM, and M-JS); the Department of Public Health and Preventive Medicine, University of Murcia, Murcia, Spain (CN); and the Departments of Pediatrics, Obstetrics and Gynecology, and Preventive Medicine, Universidad Autónoma de Barcelona, Barcelona, Spain (CM-I).
+ Author Notes
· ↵2 Supported by the European Commission (DG-SANCO); the International Agency for Research on Cancer (IARC); the Spanish Ministry of Health (ISCIII RETICC RD06/0020); the Spanish Regional Governments of Andalusia, Asturias, Basque Country, Murcia (grant no. 6236), and Navarra; and the Catalan Institute of Oncology.
· ↵3 Address correspondence to G Buckland, Unit of Nutrition, Environment, and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Avda Gran Via 199-203, Barcelona, 08907, Spain. E-mail: gbuckland@iconcologia.net.
Abstract
Background: Olive oil consumption is associated with a decreased risk of several chronic diseases, in particular cardiovascular disease (CVD). However, data on the effects of olive oil on overall mortality are scarce.
Objective: We evaluated the association between olive oil and overall and cause-specific mortality in the Spanish population in the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain).
Design: A total of 40,622 participants (62% female) aged 29–69 y were recruited from 5 Spanish regions in 1992–1996. The association between olive oil (analyzed as a categorical and continuous variable) and overall and cause-specific mortality (CVD, cancer, and other causes) was analyzed by using Cox proportional hazards regression models adjusted for potential confounders.
Results: A total of 1915 deaths were reported during 13.4 y of follow-up: 416 CVD deaths, 956 cancer deaths, and 417 deaths from other causes (for 126 deaths the cause was not available). In comparison with nonconsumers, the highest quartile of olive oil consumption was associated with a 26% (95% CI: 13%, 36%) reduction in risk of overall mortality and a 44% (95% CI: 21%, 60%) reduction in CVD mortality. For each increase in olive oil of 10 g · 2000 kcal−1 · d−1, there was a 7% (95% CI: 3%, 10%) decreased risk of overall mortality and a 13% (95% CI: 6%, 20%) decreased risk of CVD mortality. No significant association was observed between olive oil and cancer mortality.
Conclusions: Olive oil was associated with a decreased risk of overall mortality and an important reduction in CVD mortality in this large Mediterranean cohort. This provides further evidence on the beneficial effects of one of the key Mediterranean dietary
components.
(Juni 2012)
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