Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study

Georgia-maria Kouli; Demosthenes B. Panagiotakos; Ioannis Kyrou; Emanuela Magriplis; Ekavi N. Georgousopoulou; Christina Chrysohoou; Constantine Tsigos; Dimitrios Tousoulis; Christos Pitsavos

doi:10.1007/s00394-017-1577-x

Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study

Georgia-maria Kouli, Demosthenes B. Panagiotakos^*, Ioannis Kyrou, Emanuela Magriplis, Ekavi N. Georgousopoulou, Christina Chrysohoou, Constantine Tsigos, Dimitrios Tousoulis, Christos Pitsavos

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

Abstract

Olive oil, being rich in mono-unsaturated fatty acids and anti-inflammatory compounds, may have protective effects against cardiovascular disease (CVD). The aim of the present work was to examine the association of olive oil consumption with the 10-year CVD incidence in adults without pre-existing CVD. After controlling for various covariates, an inverse association between exclusive olive oil use and the risk of developing CVD was observed (relative risk 0.07, 95% CI: 0.01-0.66) compared to those not consuming olive oil. Further adjustment for fibrinogen plasma levels (among various inflammatory markers) showed a significant mediation effect on the previous association. These findings support exclusive olive oil consumption, a key component of the Mediterranean diet, for the primary CVD prevention, in adults without pre-existing disease. Circulating fibrinogen levels appear to play a mediating role in this relationship.

Original language	English
Pages (from-to)	131–138
Number of pages	8
Journal	European Journal of Clinical Nutrition
Volume	58
Early online date	9 Nov 2017
DOIs	https://doi.org/10.1007/s00394-017-1577-x
Publication status	Published - 1 Feb 2019

Bibliographical note

© 2017 Springer Verlag GmbH, Germany. This is a post-peer-review, pre-copyedit version of an article published in European Journal of Clinical Nutrition. The final authenticated version is available online at: http://dx.doi.org/10.1007/s00394-017-1577-x.

Funding: Coca-Cola SA, ATTICA Study - Hellenic Cardiology Society and the Hellenic Atherosclerosis Society.

Keywords

Cardiovascular disease
Fibrinogen
Nutrition
Olive oil
Inflammation

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10.1007/s00394-017-1577-x

Olive oil consumption and 10 year
© 2017 Springer Verlag GmbH, Germany. This is a post-peer-review, pre-copyedit version of an article published in European Journal of Clinical Nutrition. The final authenticated version is available online at: http://dx.doi.org/10.1007/s00394-017-1577-x.
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title = "Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study",

abstract = "Olive oil, being rich in mono-unsaturated fatty acids and anti-inflammatory compounds, may have protective effects against cardiovascular disease (CVD). The aim of the present work was to examine the association of olive oil consumption with the 10-year CVD incidence in adults without pre-existing CVD. After controlling for various covariates, an inverse association between exclusive olive oil use and the risk of developing CVD was observed (relative risk 0.07, 95% CI: 0.01-0.66) compared to those not consuming olive oil. Further adjustment for fibrinogen plasma levels (among various inflammatory markers) showed a significant mediation effect on the previous association. These findings support exclusive olive oil consumption, a key component of the Mediterranean diet, for the primary CVD prevention, in adults without pre-existing disease. Circulating fibrinogen levels appear to play a mediating role in this relationship.",

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author = "Georgia-maria Kouli and Panagiotakos, {Demosthenes B.} and Ioannis Kyrou and Emanuela Magriplis and Georgousopoulou, {Ekavi N.} and Christina Chrysohoou and Constantine Tsigos and Dimitrios Tousoulis and Christos Pitsavos",

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AU - Kouli, Georgia-maria

AU - Panagiotakos, Demosthenes B.

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AU - Magriplis, Emanuela

AU - Georgousopoulou, Ekavi N.

AU - Chrysohoou, Christina

AU - Tsigos, Constantine

AU - Tousoulis, Dimitrios

AU - Pitsavos, Christos

N1 - © 2017 Springer Verlag GmbH, Germany. This is a post-peer-review, pre-copyedit version of an article published in European Journal of Clinical Nutrition. The final authenticated version is available online at: http://dx.doi.org/10.1007/s00394-017-1577-x. Funding: Coca-Cola SA, ATTICA Study - Hellenic Cardiology Society and the Hellenic Atherosclerosis Society.

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N2 - Olive oil, being rich in mono-unsaturated fatty acids and anti-inflammatory compounds, may have protective effects against cardiovascular disease (CVD). The aim of the present work was to examine the association of olive oil consumption with the 10-year CVD incidence in adults without pre-existing CVD. After controlling for various covariates, an inverse association between exclusive olive oil use and the risk of developing CVD was observed (relative risk 0.07, 95% CI: 0.01-0.66) compared to those not consuming olive oil. Further adjustment for fibrinogen plasma levels (among various inflammatory markers) showed a significant mediation effect on the previous association. These findings support exclusive olive oil consumption, a key component of the Mediterranean diet, for the primary CVD prevention, in adults without pre-existing disease. Circulating fibrinogen levels appear to play a mediating role in this relationship.

AB - Olive oil, being rich in mono-unsaturated fatty acids and anti-inflammatory compounds, may have protective effects against cardiovascular disease (CVD). The aim of the present work was to examine the association of olive oil consumption with the 10-year CVD incidence in adults without pre-existing CVD. After controlling for various covariates, an inverse association between exclusive olive oil use and the risk of developing CVD was observed (relative risk 0.07, 95% CI: 0.01-0.66) compared to those not consuming olive oil. Further adjustment for fibrinogen plasma levels (among various inflammatory markers) showed a significant mediation effect on the previous association. These findings support exclusive olive oil consumption, a key component of the Mediterranean diet, for the primary CVD prevention, in adults without pre-existing disease. Circulating fibrinogen levels appear to play a mediating role in this relationship.

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KW - Inflammation

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JO - European Journal of Clinical Nutrition

JF - European Journal of Clinical Nutrition

ER -

Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study

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Keywords

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