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.
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.
- Cardiovascular disease; Fibrinogen; Inflammation; Nutrition; Olive oil
Kouli, G., Panagiotakos, D. B., Kyrou, I., Magriplis, E., Georgousopoulou, E. N., Chrysohoou, C., Tsigos, C., Tousoulis, D., & Pitsavos, C. (2017). Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study. European Journal of Clinical Nutrition, Early view. https://doi.org/10.1007/s00394-017-1577-x