Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study

Georgia-maria Kouli, Demosthenes B. Panagiotakos*, Ioannis Kyrou, Emanuela Magriplis, Ekavi N. Georgousopoulou, Christina Chrysohoou, Constantine Tsigos, Dimitrios Tousoulis, Christos Pitsavos

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


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.
Original languageEnglish
Pages (from-to)131–138
Number of pages8
JournalEuropean Journal of Clinical Nutrition
Early online date9 Nov 2017
Publication statusPublished - 1 Feb 2019

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
  • Nutrition
  • Olive oil
  • Inflammation


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