Unit of Nutrition, Environment, and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology, Barcelona, Spain.
Am J Clin Nutr. 2012 Jul;96(1):142-9. doi: 10.3945/ajcn.111.024216. Epub 2012 May 30.
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.
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).
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.
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.
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.
橄榄油的消费与多种慢性疾病（特别是心血管疾病）风险的降低有关。然而，关于橄榄油对总死亡率影响的数据很少。
我们评估了橄榄油与西班牙人群的总死亡率和死因特异性死亡率之间的关系，该研究人群来自欧洲癌症与营养前瞻性调查（EPIC-Spain）中的 5 个西班牙地区。
1992-1996 年共招募了 40622 名年龄在 29-69 岁的参与者（62%为女性）。使用 Cox 比例风险回归模型，调整潜在混杂因素后，分析橄榄油（作为分类和连续变量进行分析）与总死亡率和死因特异性死亡率（心血管疾病、癌症和其他原因）之间的关系。
在 13.4 年的随访期间，共报告了 1915 例死亡：416 例心血管疾病死亡，956 例癌症死亡，417 例其他原因死亡（126 例死因不详）。与非食用者相比，橄榄油摄入量最高的四分位数与总死亡率风险降低 26%（95%CI：13%，36%）相关，与心血管疾病死亡率降低 44%（95%CI：21%，60%）相关。橄榄油每增加 10 g·2000 kcal⁻¹·d⁻¹，总死亡率风险降低 7%（95%CI：3%，10%），心血管疾病死亡率降低 13%（95%CI：6%，20%）。橄榄油与癌症死亡率之间没有显著的相关性。
在这个大型地中海队列中，橄榄油与总死亡率降低有关，与心血管疾病死亡率的重要降低有关。这为地中海饮食的一个关键成分的有益作用提供了进一步的证据。
