Extra virgin olive oil consumption reduces the risk of osteoporotic fractures in the PREDIMED trial
García-Gavilán JF, Bulló M, Canudas S, Martínez-González MA, Estruch R, Giardina S, Fitó M, Corella D, Ros E, Salas-Salvadó J
Clinical nutrition (Edinburgh, Scotland) · 43 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- European Regional Development Fund
- Gobierno
- Spanish Ministry of Health
- Universidad u hospital
- Centre Català de la Nutrició de l’Institut d’Estudis Catalans
- Gobierno
- FEDER
- Sin clasificar
- Thematic Network
- Gobierno
- CIBER obn ISCIII, Spain
Según 6 financiadores declarados.
Publicación
- Publicado
- 2017-01-13 · Clin Nutr · vol. 37 · número 1 · págs. 329–335
- Editorial
- Elsevier BV
- Citado
- 70 citas · más que el 96% de estudios similares · 5.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 40 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY-NC-ND
- Áreas de investigación
- Nutritional Studies and Diet · Bone health and osteoporosis research · Edible Oils Quality and Analysis
- Palabras clave
- extra virgin olive oil, osteoporotic fractures, fracture risk, Mediterranean diet, PREDIMED trial, olive oil varieties, middle-aged and older adults, high cardiovascular risk, dietary fat intake
- MeSH
- humans, incidence, diet, mediterranean, aged, middle aged, female, male, osteoporotic fractures, olive oil
10 autores
- Jesús Francisco García-Gavilán🇪🇸Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Mònica Bulló🇪🇸 · autor de correspondenciaInstituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Sı́lvia Canudas🇪🇸Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Miguel Ángel Martínez‐González🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Universidad de Navarra
- Ramón Estruch🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Consorci Institut D'Investigacions Biomediques August Pi I Sunyer; Universitat de Barcelona
- Simona Giardina🇪🇸Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Montserrat Fitó🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Barcelona Biomedical Research Park; Hospital Del Mar; Hospital del Mar Research Institute
- Dolores Corella🇪🇸Universitat de València; Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Emilio Ros🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital Clínic de Barcelona; Consorci Institut D'Investigacions Biomediques August Pi I Sunyer; Universitat de Barcelona
- Jordi Salas‐Salvadó🇪🇸 · autor de correspondenciaInstituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Institut de Recerca Biomèdica Catalunya Sud; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background & aims
The incidence of osteoporotic fractures is lower in countries in the Mediterranean basin. Virgin olive oil, a key component of the Mediterranean Diet (MDiet), with recognised beneficial effects on metabolism and cardiovascular health, may decrease the risk of osteoporotic fractures. The aim to this study was to explore the effect of chronic consumption of total olive oil and its varieties on the risk of osteoporosis-related fractures in a middle-aged and elderly Mediterranean population.
Methods
We included all participants (n = 870) recruited in the Reus (Spain) centre of the PREvención con DIeta MEDiterránea (PREDIMED) trial. Individuals, aged 55-80 years at high cardiovascular risk, were randomized to a MedDiet supplemented with extra-virgin olive oil, a MedDiet supplemented with nuts, or a low-fat diet. The present analysis was an observational cohort study nested in the trial. A validated food frequency questionnaire was used to assess dietary habits and olive oil consumption. Information on total osteoporotic fractures was obtained from a systematic review of medical records. The association between yearly repeated measurements of olive oil consumption and fracture risk was assessed by multivariate Cox proportional hazards.
Results
We documented 114 incident cases of osteoporosis-related fractures during a median follow-up of 8.9 years. Treatment allocation had no effect on fracture risk. Participants in the highest tertile of extra-virgin olive oil consumption had a 51% lower risk of fractures (HR:0.49; 95% CI:0.29-0.81. P for trend = 0.004) compared to those in the lowest tertile after adjusting for potential confounders. Total and common olive oil consumption was not associated with fracture risk.
Conclusions
Higher consumption of extra-virgin olive oil is associated with a lower risk of osteoporosis-related fractures in middle-aged and elderly Mediterranean population at high cardiovascular risk.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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