Please use this identifier to cite or link to this item:
https://accedacris.ulpgc.es/jspui/handle/10553/149414
| Title: | Extra-virgin olive oil and additional cardiovascular outcomes in the PREDIMED Trial: An outcome-wide perspective | Authors: | de Rojas, Javier Pérez Toledo, Estefania Estruch, Ramón Guasch-Ferré, Marta Salas-Salvadó, Jordi Gómez-Gracia, Enrique Ros, Emilio Fitó, Montse Arós, Fernando Fiol, Miquel Lapetra, José Serra Majem, Luis Pintó, Xavier Sorlí, José V. Babio, Nancy Castañer, Olga Alonso-Gómez, Ángel M. Martínez-González, Miguel Ángel Jiménez-Moleón, José Juan |
UNESCO Clasification: | 32 Ciencias médicas 320501 Cardiología 3206 Ciencias de la nutrición |
Keywords: | Peripheral Artery-Disease Mediterranean Diet Heart-Failure Risk Consumption, et al |
Issue Date: | 2025 | Journal: | The American heart journal | Abstract: | Background: Olive oil, increasingly consumed in the U.S., has been inversely associated with cardiovascular disease (CVD) risk. However, previous studies did not assess a broad spectrum of CVD outcomes, incorporated repeated annual dietary assessments, or distinguished between polyphenol-rich EVOO and common olive oil (COO), which lacks these compounds. Methods: We assessed 7102 high-risk participants from the PREDIMED trial (57.5% women; aged 55-80 years), all free of CVD at baseline. Olive oil consumption was assessed annually, and cumulative average intakes of EVOO and COO were calculated. The primary outcome was a composite of myocardial infarction, stroke, peripheral arterial disease, heart failure, atrial fibrillation, or cardiovascular death, whichever occurred first. Individual outcomes were also evaluated. Time-dependent Cox models were adjusted for major confounders, including trial intervention arm. Results: Over a median follow-up of 4.7 years, 621 participants experienced at least one CVD event. Participants in the highest tertile of cumulative EVOO intake (mean: 49.2 g/d) had a 25% lower risk of the composite outcome (HR: 0.75; 95% CI: 0.60-0.94), with significant reductions in several individual CVD outcomes. In the decile analysis, the highest (mean: 60.9 g/d) versus lowest decile had a 48% lower risk (HR: 0.52; 95% CI: 0.35 to 0.79). COO consumption was not significantly associated with CVD risk when mutually adjusted for EVOO (HRper 10 g/d: 0.93; 95% CI: 0.87-1.00). Conclusions: High consumption of EVOO is associated with a substantial reduction in the risk of an outcome-wide composite of CVD events among high-risk individuals. In contrast, COO, which lacks polyphenols, showed weaker associations, highlighting the importance of differentiating olive oil types in CVD prevention strategies. Trial Registration: This trial was registered in the ISRCTN registry (ISRCTN 35739639): https://www.isrctn.com/ISRCTN35739639. | URI: | https://accedacris.ulpgc.es/jspui/handle/10553/149414 | ISSN: | 0002-8703 | DOI: | 10.1016/j.ahj.2025.08.021 | Source: | American Heart Journal[ISSN 0002-8703],v. 291, p. 175-185, (Enero 2026) |
| Appears in Collections: | Artículos |
WEB OF SCIENCETM
Citations
1
checked on Feb 1, 2026
Page view(s)
53
checked on Jan 15, 2026
Google ScholarTM
Check
Altmetric
Share
Export metadata
Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.