Olive oil consumption, plasma oleic acid, and stroke incidence: the Three-City Study
Samieri C, Féart C, Proust-Lima C, Peuchant E, Tzourio C, Stapf C, Berr C, Barberger-Gateau P
Neurology · 68 citas
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Agence Nationale de la Recherche
- Subvenciones
- Agence Nationale de la Recherche (ANR-06-PNRA-0005)
Según 1 financiador declarado.
Publicación
- Publicado
- 2011-06-16 · Neurology · vol. 77 · número 5 · págs. 418–425
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 124 citas · más que el 96% de estudios similares · 5.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 36 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Fatty Acid Research and Health · Nutritional Studies and Diet
- Palabras clave
- Oleic acid, Stroke (engine), Incidence (geometry), Medicine, Confidence interval, Olive oil, Body mass index, Internal medicine, Food science, Biology, Biochemistry
- MeSH
- humans, dietary fats, unsaturated, fatty acids, oleic acid, plant oils, incidence, proportional hazards models, sensitivity and specificity, longitudinal studies, age factors, aged, aged, 80 and over, middle aged, urban population, france, female, male, stroke, olive oil
8 autores
- Cécilia Samieri🇫🇷Inserm; Sorbonne Université; Bordeaux Population Health
- Catherine Féart🇫🇷Inserm; Sorbonne Université; Bordeaux Population Health
- Cécile Proust‐Lima🇫🇷Inserm; Sorbonne Université; Bordeaux Population Health
- E. Peuchant🇫🇷Inserm; Sorbonne Université; Bordeaux Population Health
- Christophe Tzourio🇫🇷Inserm; Sorbonne Université; Bordeaux Population Health
- Christian Stapf🇫🇷Inserm; Sorbonne Université; Bordeaux Population Health
- Claudine Berr🇫🇷Inserm; Sorbonne Université; Bordeaux Population Health
- Pascale Barberger‐Gateau🇫🇷Inserm; Sorbonne Université; Bordeaux Population Health
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To determine whether high olive oil consumption, and high plasma oleic acid as an indirect biological marker of olive oil intake, are associated with lower incidence of stroke in older subjects.
Methods
Among participants from the Three-City Study with no history of stroke at baseline, we examined the association between olive oil consumption (main sample, n = 7,625) or plasma oleic acid (secondary sample, n = 1,245) and incidence of stroke (median follow-up 5.25 years), ascertained according to a diagnosis validated by an expert committee.
Results
In the main sample, 148 incident strokes occurred. After adjustment for sociodemographic and dietary variables, physical activity, body mass index, and risk factors for stroke, a lower incidence for stroke with higher olive oil use was observed (p for trend = 0.02). Compared to those who never used olive oil, those with intensive use had a 41%(95% confidence interval 6%-63%, p = 0.03) lower risk of stroke. In the secondary sample, 27 incident strokes occurred. After full adjustment, higher plasma oleic acid was associated with lower stroke incidence (p for trend = 0.03). Compared to those in the first tertile, participants in the third tertile of plasma oleic acid had a 73% (95% confidence interval 10%-92%, p = 0.03) reduction of stroke risk.
Conclusions
These results suggest a protective role for high olive oil consumption on the risk of stroke in older subjects.
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