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People consuming the most olive oil were 26% less likely to die over 13 years compared to nonusers
Wednesday, February 22, 2017 12:34 pm Email this article
The one-fourth of people consuming the most olive oil (6 teaspoons per day or more, 29 grams or more) were 26% less likely to die during an average follow-up of 13.4 years compared to non-consumers according to the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain) study which followed 40,622 people aged 29–69 years who were recruited from 5 Spanish regions in 1992–1996.
Conclusion: Olive oil is associated with a decreased risk of overall mortality
“Olive oil was associated with a decreased risk of overall mortality and an important reduction in CVD [cardiovascular] mortality in this large Mediterranean cohort. This provides further evidence on the beneﬁcial effects of one of the key Mediterranean dietary components,” the authors of the study concluded.
Buckland G, Mayen AL, Agudo A, Travier N, Navarro C, Huerta JM, Chirlaque MD, Barricarte A, Ardanaz E, Moreno-Iribas C, Marin P, Quiros JR, Redondo ML, Amiano P, Dorronsoro M, Arriola L, Molina E, Sanchez MJ, and Gonzalez CA. Olive oil intake and mortality within the Spanish population (EPIC-Spain). Am J Clin Nutr, 2012 Jul; 96(1): 142-149.
Author’s Contact Info
Unit of Nutrition, Environment, and Cancer
Cancer Epidemiology Research Programme
Catalan Institute of Oncology (ICO)
Avda Gran Via 199-203
Barcelona, 08907, Spain
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