Guasch-Ferré Marta, Pacheco Lorena Sonia, Tessier Anne-Julie, Li Yanping, Willett Walter C, Sun Qi, Salas-Salvadó Jordi, Martínez-González Miguel A, Stampfer Meir J, Hu Frank B
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Department of Public Health, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark; Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark.
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States.
Am J Clin Nutr. 2025 May;121(5):1149-1156. doi: 10.1016/j.ajcnut.2025.02.012. Epub 2025 Feb 18.
Olive oil intake is inversely associated with risk of cardiometabolic diseases. However, its energy density has raised concerns about weight gain.
To examine the associations between long-term changes in olive oil consumption and changes in body weight in three prospective cohort studies.
We examined data from 121,119 females and males from the Nurses' Health Study (NHS, 1990-2010), NHSII (1991-2015), and Health Professionals Follow-up Study (HPFS, 1990-2014), aged 65 y or younger and who were free from chronic disease at baseline. We assessed the associations between changes in olive oil intake within each 4-y interval and concurrent body weight changes using multivariable linear regression models. Results across the 3 cohorts were pooled using inverse-variance weights.
At baseline, the mean body mass index (BMI in kg/m) was between 25.9 and 26.1 across the 3 cohorts. The mean weight change over each of the 4-y follow-up cycles was highest in the NHSII (1.8 kg; 95% CI [confidence interval]: -6.8, 11.3 kg), followed by the NHS (1.2 kg; 95% CI: -6.8, 9.1 kg), and lastly the health professionals follow-up study HPFS (0.9 kg; 95% CI: -5.4, 7.3 kg). After multivariable adjustment, each ½ tablespoon (7 g) serving per day increment in olive oil consumption was inversely associated with body weight (β coefficient: -0.09 kg, 95% CI: -0.11, -0.08 kg; P < 0.0001). In contrast, each 7 g serving per day increase in other types of added fat (vegetable oils, butter, and margarine) was positively associated with changes in body weight. Results were consistent in stratified analyses by age and BMI. In substitution analyses, replacing margarine, butter, and other vegetable oils with equal amounts of olive oil was associated with less weight gain.
A long-term increase in olive oil intake was inversely associated with body weight in middle-aged adults in the United States. Conversely, increased consumption of other added fats, such as butter and margarine, was positively associated with body weight.
橄榄油摄入量与心血管代谢疾病风险呈负相关。然而，其能量密度引发了人们对体重增加的担忧。
在三项前瞻性队列研究中，研究橄榄油摄入量的长期变化与体重变化之间的关联。
我们分析了护士健康研究（NHS，1990 - 2010年）、护士健康研究II（NHSII，1991 - 2015年）和卫生专业人员随访研究（HPFS，1990 - 2014年）中121,119名65岁及以下且基线时无慢性病的女性和男性的数据。我们使用多变量线性回归模型评估了每4年间隔内橄榄油摄入量的变化与同期体重变化之间的关联。使用逆方差权重汇总了3个队列的结果。
在基线时，3个队列的平均体重指数（BMI，单位为kg/m²）在25.9至26.1之间。在NHSII中，每个4年随访周期的平均体重变化最高（1.8 kg；95%置信区间[CI]：-6.8，11.3 kg），其次是NHS（1.2 kg；95% CI：-6.8，9.1 kg），最后是卫生专业人员随访研究HPFS（0.9 kg；95% CI：-5.4，7.3 kg）。经过多变量调整后，每天橄榄油摄入量每增加半汤匙（7 g）与体重呈负相关（β系数：-0.09 kg，95% CI：-0.11，-0.08 kg；P < 0.0001）。相比之下，其他类型的添加脂肪（植物油、黄油和人造黄油）每天每增加7 g与体重变化呈正相关。按年龄和BMI进行的分层分析结果一致。在替代分析中，用人造黄油、黄油和其他植物油等量的橄榄油替代与体重增加较少相关。
在美国中年成年人中，橄榄油摄入量的长期增加与体重呈负相关。相反，黄油和人造黄油等其他添加脂肪的摄入量增加与体重呈正相关。
