Financiado en parte por Novo Nordisk, Novo Nordisk Fonden
Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death
Tessier AJ, Cortese M, Yuan C, Bjornevik K, Ascherio A, Wang DD, Chavarro JE, Stampfer MJ, Hu FB, Willett WC, Guasch-Ferré M
JAMA network open · 28 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoFinanciado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (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
- Financiado por la industria
- Empresa
- Novo Nordisk
- Empresa
- Novo Nordisk Fonden
- Gobierno
- National Institutes of Health
- Gobierno
- Canadian Institutes of Health Research
- Gobierno
- National Institute on Aging
- Gobierno
- National Heart, Lung, and Blood Institute
- Gobierno
- National Cancer Institute
- Gobierno
- National Institute of Diabetes and Digestive and Kidney Diseases
- Gobierno
- NIA NIH HHS
- Gobierno
- NHLBI NIH HHS
- Gobierno
- NCI NIH HHS
- Gobierno
- NIDDK NIH HHS
- Gobierno
- CIHR
- Subvenciones
- National Cancer Institute (U01 CA167552); National Institute of Diabetes and Digestive and Kidney Diseases (P30DK046200); National Cancer Institute (P01 CA087969); National Heart, Lung, and Blood Institute (R01-HL034594); National Cancer Institute (UM1 CA186107); National Institute on Aging (R01 AG077489); National Heart, Lung, and Blood Institute (R01 HL035464); National Heart, Lung, and Blood Institute (R01-HL-088521); Canadian Institutes of Health Research (P01 CA87969); Novo Nordisk Fonden (NNF23SA 0084103); National Institutes of Health (3um1ca186107-03s1); National Institutes of Health (2p01ca087969-06); National Heart, Lung, and Blood Institute (R01 HL060712); Canadian Institutes of Health Research (UM1 CA186107); Novo Nordisk (NNF23SA0084103); National Institutes of Health (U01-CA167552); National Institutes of Health (P01 CA 87969); National Institutes of Health (HL034594); National Institutes of Health (DK046200); National Institutes of Health (P30 DK046200); National Institutes of Health (UM1‐CA‐186107); National Institutes of Health (R21 AG070375); National Institutes of Health (HL 60712); National Institutes of Health (CA-167552); National Institutes of Health (CA186107); National Institutes of Health (CA 87969); National Institutes of Health (HL088521); National Institutes of Health (HL35464)
Según 13 financiadores declarados.
Publicación
- Publicado
- 2024-05-06 · JAMA Netw Open · vol. 7 · número 5 · pág. e2410021
- Editorial
- American Medical Association
- Citado
- 41 citas · más que el 99% de estudios similares · 15.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 37 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Edible Oils Quality and Analysis · Fatty Acid Research and Health
- Palabras clave
- Olive oil, Dementia, Consumption (sociology), Quality (philosophy), Medicine, Environmental health, Food science, Internal medicine, Chemistry, Disease, Sociology
- MeSH
- humans, dementia, diet, risk factors, prospective studies, diet, mediterranean, adult, aged, middle aged, female, male, olive oil, diet, healthy
11 autores
- Anne‐Julie Tessier🇺🇸 · autor de correspondenciaHarvard University
- Marianna Cortese🇺🇸Harvard University
- C. Z. Yuan🇺🇸🇨🇳Harvard University; Second Affiliated Hospital of Zhejiang University
- Kjetil Bjørnevik🇺🇸Harvard University
- Alberto Ascherio🇺🇸Brigham and Women's Hospital; Harvard University
- Daniel D. Wang🇺🇸Harvard University
- Jorge E. Chavarro🇺🇸Brigham and Women's Hospital; Harvard University
- Meir J. Stampfer🇺🇸Brigham and Women's Hospital; Harvard University
- Frank B. Hu🇺🇸Brigham and Women's Hospital; Harvard University
- Walter Churchill Willett🇺🇸Brigham and Women's Hospital; Harvard University
- Marta Liu Guasch-Ferré🇩🇰🇺🇸 · autor de correspondenciaUniversity of Copenhagen; Harvard University; Novo Nordisk Foundation
Resumen
El texto original del estudio, en el idioma en que se publicó.
Importance
Age-standardized dementia mortality rates are on the rise. Whether long-term consumption of olive oil and diet quality are associated with dementia-related death is unknown.
Objective
To examine the association of olive oil intake with the subsequent risk of dementia-related death and assess the joint association with diet quality and substitution for other fats.
Design, setting, and participants
This prospective cohort study examined data from the Nurses' Health Study (NHS; 1990-2018) and Health Professionals Follow-Up Study (HPFS; 1990-2018). The population included women from the NHS and men from the HPFS who were free of cardiovascular disease and cancer at baseline. Data were analyzed from May 2022 to July 2023.
Exposures
Olive oil intake was assessed every 4 years using a food frequency questionnaire and categorized as (1) never or less than once per month, (2) greater than 0 to less than or equal to 4.5 g/d, (3) greater than 4.5 g/d to less than or equal to 7 g/d, and (4) greater than 7 g/d. Diet quality was based on the Alternative Healthy Eating Index and Mediterranean Diet score.
Main outcome and measure
Dementia death was ascertained from death records. Multivariable Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% CIs adjusted for confounders including genetic, sociodemographic, and lifestyle factors.
Results
Of 92 383 participants, 60 582 (65.6%) were women and the mean (SD) age was 56.4 (8.0) years. During 28 years of follow-up (2 183 095 person-years), 4751 dementia-related deaths occurred. Individuals who were homozygous for the apolipoprotein ε4 (APOE ε4) allele were 5 to 9 times more likely to die with dementia. Consuming at least 7 g/d of olive oil was associated with a 28% lower risk of dementia-related death (adjusted pooled HR, 0.72 [95% CI, 0.64-0.81]) compared with never or rarely consuming olive oil (P for trend < .001); results were consistent after further adjustment for APOE ε4. No interaction by diet quality scores was found. In modeled substitution analyses, replacing 5 g/d of margarine and mayonnaise with the equivalent amount of olive oil was associated with an 8% (95% CI, 4%-12%) to 14% (95% CI, 7%-20%) lower risk of dementia mortality. Substitutions for other vegetable oils or butter were not significant.
Conclusions and relevance
In US adults, higher olive oil intake was associated with a lower risk of dementia-related mortality, irrespective of diet quality. Beyond heart health, the findings extend the current dietary recommendations of choosing olive oil and other vegetable oils for cognitive-related health.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.