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Studies suggest that consumption of olive oil reduces the risk of premature death – Harvard Gazette
People who consume large amounts of olive oil may have an overall reduced risk of premature death from certain causes, such as cardiovascular disease, cancer, and neurodegenerative disease. New research It is led by a researcher at Harvard TH Chan Public Health School. Researchers also found that people who took olive oil instead of animal fat had a lower risk of total mortality and cause-specific mortality.
This study was published online in the Journal of the American College of Cardiology.
This is the first long-term observational study of olive oil consumption and mortality in the United States. Most studies on olive oil and health so far have focused on people in Europe and the Mediterranean who consume high amounts of olive oil.
“Olive oil consumption is associated with a reduced risk of cardiovascular disease, but its association with premature death was unclear,” said Malta Guashfere, a senior researcher in the Department of Nutrition at Harvard Chan School. “Our findings confirm current dietary recommendations for replacing animal fats with vegetable oils to prevent chronic illness and premature death.”
Researchers used health data collected between 1990 and 2018 for 60,582 women who participated in a nurse health survey and 31,801 men who participated in a follow-up survey of health professionals. .. All participants were free of cardiovascular disease or cancer at the start of the study and completed a dietary questionnaire every four years. During the study period, 36,856 people died.
Participants were asked how often to add olive oil to salad dressings, foods and breads, and to bake and fry. According to the survey results, people in the category with the highest olive oil consumption (7 grams or more per day) have a 19% lower risk of death from cardiovascular disease, a 17% lower risk of death from cancer, and neurodegenerative disease. The risk of death from is 29% lower. The risk of respiratory death is 18% lower than those who consume no or little olive oil. Olive oil use was also associated with reduced overall mortality and risk of causal mortality when compared to margarine, butter, mayonnaise and milk fat.
“Clinicians need to counsel patients to replace certain fats, such as margarine and butter, with olive oil to improve their health,” Guasch-Ferré said. “Our research helps to make specific recommendations that patients can easily understand and hopefully incorporate into their diet.”
Other Harvard Chan School co-authors of this study include Yamping Lee, Walter Willett, Jordi Saras Salvado, Chi Sun, Laura Sampson, Miguel Martinez Gonzalez, Mail Stampfar, and Frank.・ Fu is included.
The funding for the research came from a research grant from the National Institutes of Health. Guasch-Ferré is supported by a grant from the American Diabetes Association. Salas-Salvadó is partially supported by the Catalan Institute for Advanced Studies under the ICREA Academia Program.
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