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- Olive (Olea europaea, Oleaceae) Oil
- Mediterranean Diet
- Coronary Artery Disease
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Date:
10-30-2015 | HC# 101521-531
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Re: High Levels of Olive Oil Consumption Associated with Decreased Risk of Coronary Artery Disease
Dimitriou
M, Rallidis LS, Theodoraki EV, Kalafati IP, Kolovou G, Dedoussis GV. Exclusive olive oil consumption has a
protective effect on coronary artery disease; overview of the THISEAS study.
Public Health Nutr. July 2015:1-7.
[epub ahead of print]. doi: 10.1017/S1368980015002244.
Coronary artery disease (CAD) is the most
common condition associated with cardiovascular disease (CVD) and is the result
of narrowing of the coronary arteries. CAD can lead to angina, myocardial
infarction, and heart failure. The Seven Countries Study was one of the first
to establish that dyslipidemia, hypertension, obesity, and environmental
factors, including diet, activity level, stress, and smoking, affect the risk
of developing CVD. Other studies have shown that the Mediterranean diet can
provide a cardiovascular protective effect. The Mediterranean diet is
characterized by high intake of fruits, vegetables, whole grains, chicken,
fish, and olive (Olea europaea,
Oleaceae) oil. Each of these components is likely to contribute to the
reduction in CVD risk in some way. Studies have shown that olive oil can
improve lipid profile, reduce oxidation of low-density lipoprotein cholesterol
(LDL-C), and improve endothelial function. The Hellenic study of Interactions
between Single-nucleotide polymorphisms and Eating and Atherosclerosis
Susceptibility (THISEAS) is a case-controlled study that was conducted in
Greece between 2006 and 2010. This report describes the relationship between
the risk of developing CAD and socioeconomic status, anthropometrics, lifestyle
choices, and biochemical markers.
Patients with CAD were recruited from
hospitals, Centers of Open Protection for the Elderly, and municipalities in
and around Athens, Greece. Outpatients or in-patients who did not have CAD and
were not patients in a cardiology clinic were also recruited as controls. In
addition, healthy subjects were recruited from the Centers of Open Protection
for the Elderly and municipalities in and around Athens, Greece. An attempt was
made to recruit twice as many control patients as case patients. The case
patients had acute coronary syndrome or CAD with > 50% stenosis in at least
1 of the main coronary blood vessels. Patients were excluded if they had acute
renal or hepatic disease.
Blood was collected after a 12-hour fast and
measured for glucose, total cholesterol, triglycerides, LDL-C, and high-density
lipoprotein cholesterol (HDL-C). Education level, marital status, socioeconomic
status, physical activity level, smoking status, body weight and height, body
mass index (BMI), and blood pressure were measured. Diet was evaluated using a
172-picture food frequency questionnaire that asked what food was consumed, how
often, and in what proportions. Because it is common for diet to be modified
after CAD diagnosis, information on diet was collected only from case patients
who had been recently diagnosed with CAD. This resulted in dietary analysis of
60.4% of the case patients. Adherence to the Mediterranean diet and olive oil
consumption were measured using the MedDietScore and additional questionnaires
on fat consumption, respectively. Patients were also asked to note any
prescription medications taken.
Of the 2565 patients enrolled in the study,
1221 were case patients, and 1344 were control patients. Of the 1221 case
patients, 499 underwent dietary analysis, while 832 of the control patients
underwent dietary analysis. The case patients were significantly older, were
more likely to smoke or have smoked in the past, and had a lower level of
education and income than the control patients (P<0.001 for all). In
addition, the case patients had significantly higher cholesterol levels and
blood pressure, were more likely to have diabetes, and more likely to be taking
lipid-lowering medication (P<0.001 for all). The control patients had higher
total cholesterol, HDL-C, and LDL-C than the case patients (P<0.001 for
all). This is likely because many of the case patients were taking medications
to control dyslipidemia. The case patients also had higher fasting blood
glucose levels than the control patients (P<0.001). The control patients had
significantly lower daily caloric intake but a significantly higher fat and
olive oil intake than case patients (P<0.001). Lastly, olive oil consumption
was associated with a decrease in risk of developing CAD. This decrease was as
much as 48% in those that consumed olive oil exclusively.
A reduced risk of developing CAD was
associated with higher levels of education, higher socioeconomic status, higher
activity levels, not smoking cigarettes, lower BMI, and higher intake of olive
oil. Most of these correlations have been confirmed with other studies,
including the Minnesota Heart Survey and the ATTICA study. A decreased risk of
developing CAD with increased olive oil consumption has been found in several
other studies. In two studies, subjects in the highest olive oil consumption
group had a reduced risk of developing CAD. In the Three-City Study, there was
a reduced risk of stroke in the group with the highest olive oil consumption. However,
according to the authors, this is the first study to control for confounding
dietary influence on CAD rates and investigate the effect of exclusive olive
oil consumption. Olive oil effects are thought to be mediated through changes
in oxidative stress, inflammation, lipid peroxidation, and lipid profile. Limitations
of the study, acknowledged by the authors, include recall bias of past diet and
the unknown probability that control patients would be diagnosed with CAD soon
after the study ended. The authors conclude that higher or exclusive olive oil
consumption could be an important addition to nutritional protocols to prevent
CAD.
―Cheryl
McCutchan, PhD
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