Department of Epidemiology and Prevention, IRCCS NEUROMED, via dell'Elettronica, 86077, Pozzilli, IS, Italy.
Department of Medicine and Surgery, LUM University "Giuseppe Degennaro", Casamassima, BA, Italy.
Eur J Clin Nutr. 2024 Aug;78(8):684-693. doi: 10.1038/s41430-024-01442-8. Epub 2024 May 4.
Olive oil consumption has been reportedly associated with lower mortality rates, mostly from cardiovascular diseases, but its potential impact on cancer death remains controversial. Moreover, biological mechanisms possibly linking olive oil consumption to mortality outcomes remain unexplored.
We longitudinally analysed data on 22,892 men and women from the Moli-sani Study in Italy (follow-up 13.1 y), to examine the association of olive oil consumption with mortality. Dietary data were collected at baseline (2005-2010) through a 188-item FFQ, and olive oil consumption was standardised to a 10 g tablespoon (tbsp) size. Diet quality was assessed through a Mediterranean diet score. Multivariable-adjusted Cox proportional hazard models, also including diet quality, were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). The potential mediating role of inflammatory, metabolic, cardiovascular and renal biomarkers on the association between olive oil intake and mortality was evaluated on the basis of change-in-estimate and associated p values.
Multivariable HRs for all-cause, cancer, cardiovascular and other cause mortality associated with high (>3 tbsp/d) versus low (≤1.5 tbsp/d) olive oil consumption were 0.80 (0.69-0.94), 0.77 (0.59-0.99), 0.75 (0.58-0.97) and 0.97 (0.73-1.29), respectively. Taken together, the investigated biomarkers attenuated the association of olive oil consumption with all-cause and cancer mortality by 21.2% and 13.7%, respectively.
Higher olive oil consumption was associated with lower cancer, cardiovascular and all-cause mortality rates, independent of overall diet quality. Known risk factors for chronic diseases only in part mediated such associations suggesting that other biological pathways are potentially involved in this relationship.
据报道，橄榄油的消费与较低的死亡率有关，主要是心血管疾病，但它对癌症死亡的潜在影响仍存在争议。此外，将橄榄油消费与死亡率联系起来的生物学机制仍未得到探索。
我们对意大利莫利萨尼研究中的 22892 名男性和女性进行了纵向数据分析，以研究橄榄油消费与死亡率之间的关系。在基线（2005-2010 年）通过 188 项食物频率问卷收集饮食数据，并将橄榄油消费标准化为 10 克汤匙（tbsp）大小。通过地中海饮食评分评估饮食质量。使用多变量调整的 Cox 比例风险模型，也包括饮食质量，估计风险比（HRs）和 95%置信区间（CIs）。基于变化估计和相关 p 值，评估了炎症、代谢、心血管和肾脏生物标志物在橄榄油摄入与死亡率之间的关联中的中介作用。
与低橄榄油摄入量（≤1.5 汤匙/天）相比，高橄榄油摄入量（>3 汤匙/天）与全因、癌症、心血管和其他原因死亡率相关的多变量 HR 分别为 0.80（0.69-0.94）、0.77（0.59-0.99）、0.75（0.58-0.97）和 0.97（0.73-1.29）。总的来说，所研究的生物标志物将橄榄油消费与全因和癌症死亡率的关联分别降低了 21.2%和 13.7%。
较高的橄榄油消费与癌症、心血管和全因死亡率的降低有关，与总体饮食质量无关。慢性疾病的已知危险因素仅部分介导了这些关联，表明其他生物学途径可能参与了这种关系。
