000148006 001__ 148006
000148006 005__ 20250110163829.0
000148006 0247_ $$2doi$$a10.1016/j.clnu.2021.11.002
000148006 0248_ $$2sideral$$a128106
000148006 037__ $$aART-2022-128106
000148006 041__ $$aeng
000148006 100__ $$aDonat-Vargas, Carolina
000148006 245__ $$aOlive oil consumption is associated with a lower risk of cardiovascular disease and stroke
000148006 260__ $$c2022
000148006 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148006 5203_ $$aBackground & aims: The specific association of olive oil consumption with coronary heart disease (CHD) or stroke has not been totally established. Objective: to examine whether olive oil consumption is associated with subclinical atherosclerosis, the risk of total cardiovascular disease (CVD), CHD, and stroke. Methods: Three cohorts were included: AWHS (2318 men), SUN Project (18, 266 men and women), and EPIC-Spain (39, 393 men and women). Olive oil consumption was measured at baseline using validated questionnaires. Results: In the AWHS, 747 participants had a positive coronary artery calcium score (CACS>0), and the OR (95% CI) was 0.89 (0.72, 1.10) in those with virgin olive oil consumption >30 g/day (v. 30 g/day (v. 30 g/day (v. 30 g/day (v. 30 g/day (v. 30 g/day of olive oil consumption, were 0.84 (0.70, 1.02), 0.80 (0.66, 0.96), 0.89 (0.74, 1.07). A weaker association was observed for CHD. The association was stronger among those consuming virgin olive oil, instead of common (refined). Conclusions: Olive oil is associated with lower risk of CVD and stroke. The maximum benefit could be obtained with a consumption between 20 and 30 g/day. The association could be stronger for virgin olive oil and might operate from the early stages of the disease. (c) 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
000148006 536__ $$9info:eu-repo/grantAgreement/ES/ISCIII-FEDER-FSE/FIS/20-144$$9info:eu-repo/grantAgreement/ES/ISCIII/FIS/PIE16-00022$$9info:eu-repo/grantAgreement/ES/ISCIII/FIS/PI17-1709
000148006 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148006 590__ $$a6.3$$b2022
000148006 591__ $$aNUTRITION & DIETETICS$$b14 / 87 = 0.161$$c2022$$dQ1$$eT1
000148006 592__ $$a1.658$$b2022
000148006 593__ $$aNutrition and Dietetics$$c2022$$dQ1
000148006 593__ $$aCritical Care and Intensive Care Medicine$$c2022$$dQ1
000148006 594__ $$a12.9$$b2022
000148006 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000148006 700__ $$aSandoval-Insausti, Helena
000148006 700__ $$aPenalvo, Jose L.
000148006 700__ $$aMoreno Iribas, Maria Concepcion
000148006 700__ $$aAmiano, Pilar
000148006 700__ $$aBes-Rastrollo, Maira
000148006 700__ $$aMolina-Montes, Esther
000148006 700__ $$0(orcid)0000-0003-0604-5042$$aMoreno-Franco, Belen$$uUniversidad de Zaragoza
000148006 700__ $$aAgudo, Antonio
000148006 700__ $$aLasheras Mayo, Cristina
000148006 700__ $$0(orcid)0000-0003-3963-0846$$aLaclaustra, Martin$$uUniversidad de Zaragoza
000148006 700__ $$aDe la Fuente Arrillaga, Carmen
000148006 700__ $$aChirlaque Lopez, Maria Dolores
000148006 700__ $$aSanchez, Maria-Jose
000148006 700__ $$aAngel Martinez-Gonzalez, Miguel
000148006 700__ $$aPilar, Guallar-Castillon
000148006 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina
000148006 7102_ $$11011$$2615$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Medic.Prevent.Salud Públ.
000148006 773__ $$g41, 1 (2022), 122-130$$pClin. nutr.$$tClinical Nutrition$$x0261-5614
000148006 8564_ $$s333504$$uhttps://zaguan.unizar.es/record/148006/files/texto_completo.pdf$$yVersión publicada
000148006 8564_ $$s2624535$$uhttps://zaguan.unizar.es/record/148006/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
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000148006 951__ $$a2025-01-10-14:25:02
000148006 980__ $$aARTICLE