Olive Oil Intake Now Linked to Decreased Mortality

by | Aug 9, 2012 | 2012, Cardiovascular Health, Olive & Monosaturated, Polyphenols

Written by Greg Arnold, DC, CSCS.  Researchers found that those in the highest 25% of olive oil consumption had a 26% reduced risk of  overall death and a 44% reduced risk of  death from cardiovascular disease compared to those who did not consume olive oil. 

In 2010, 2.8 million tons of olive oil were consumed worldwide. Italy consumed the most olive oil (675,000 tons) followed by Spain (550,000 tons), the United States (258,000 tons), Greece (220,000 tons), and Syria (120,000 tons) (1). Olive oil’s health benefits lie in antioxidants called  polyphenols (2), which help maintain cell health (3), digestive health (4), bone health (5), LDL cholesterol health (6), and mental health in the elderly (7).

Now a new study (8) has shown that Spain’s olive oil intake may be helping them live longer. In the study, 40,622 people aged 29–69 years participating in the EPIC-Spain study between 1992 and 1996 (9) provided information on lifestyle factors (diet, educational attainment, tobacco use, lifetime alcohol intake, reproductive history, physical activity, and medical history (10). Food intake was assessed using a 600-item food questionnaire (11) but the researchers looked specifically at olive oil intake.

The researchers found a significant benefit of olive oil intake on both overall mortality and cardiovascular mortality. Specifically, those in the highest 25% of olive oil consumption (> 29.4 grams per 2000 calories per day)  had a 26% reduced risk of overall death (p < 0.05) and a 44% reduced risk of death from cardiovascular disease (p < 0.05) compared to those who did not consume olive oil. Compared to those in the lowest 25% of olive oil intake (<14.8 grams/2000 calories per day), those in the highest 25% had a 14% greater risk reduction of overall death (26% vs. 12% reduced risk, p <0.05) and a 31% greater reduced risk of cardiovascular death (44% versus 13% reduced risk, p <0.05). Finally, each 10 grams/2000 calories per day increase in olive oil intake decreased overall death by 7% and cardiovascular death by 13%.

For the researchers, “Olive oil was associated with a decreased risk of overall mortality and an important reduction in CVD mortality in this large Mediterranean cohort” and that their study “provides further evidence on the beneficial effects of … [olive oil].”

Source: Buckland, Genevieve, et al. “Olive oil intake and mortality within the Spanish population (EPIC-Spain).” The American journal of clinical nutrition 96.1 (2012): 142-149.

© 2012 American Society for Nutrition

Posted August 9, 2012.

Greg Arnold is a Chiropractic Physician practicing in Hauppauge, NY.  You can contact Dr. Arnold directly by emailing him at PitchingDoc@msn.com or visiting his web site at www.PitchingDoc.com

References:

  1. “EU leads global olive oil consumption in 2010” –  The Independent online – 12/15/1999.
  2. Maria-Isabel C. The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors: A Randomized Trial. Ann Int Med 2006; 145(5): 333-341.
  3. Salvini S. Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women. Br Jou Nutr 2006; 95(4): 742-751.
  4. Gill, C. Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. Int J Cancer 2005;117(1): 1-7.
  5. Puel C. Dose–response study of effect of oleuropein, an olive oil polyphenol, in an ovariectomy/inflammation experimental model of bone loss in the rat. Clinical Nutrition. In Press, Corrected Proof, Available online 5 June 2006.
  6. de la Torre-Carbot K. Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin Rather Than Refined Olive Oil Are Associated with Less Oxidation of Plasma LDL. Jou Nutr 2010; 140 (3): 501-508.
  7. Valls-Peret C. Polyphenol-Rich Foods in the Mediterranean Diet are Associated with Better Cognitive Function in Elderly Subjects at High Cardiovascular Risk. Jou Alzheimer’s Disease 2012 Journal of Alzheimer’s Disease 2012; 29: 1–10. DOI 10.3233/JAD-2012-111799.
  8. Buckland G.  Olive oil intake and mortality within the Spanish population (EPIC-Spain).  Am J Clin Nutr 2012;96:142–9.
  9. Riboli E, Kaaks R. The EPIC project: rationale and study design. Int J Epidemiol 1997;26:S6–14.
  10. Riboli E, Hunt KJ, Slimani N, Ferrari P, Norat T, Fahey M, Charrondie`re UR, He´mon B, Casagrande C, Vignat J, et al. European Prospective Investigation into Cancer and Nutrition (EPIC): study populations and data collection. Public Health Nutr 2002;5:1113–24.
  11. EPIC Group of Spain. Relative validity and reproducibility of a diet history questionnaire in Spain. I. Foods. Int J Epidemiol 1997;26(suppl 1):S91–9.