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Cited by 107Nutritional Studies and DietEdible Oils Quality and AnalysisFatty Acid Research and Health

The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.

Risk of first non-fatal myocardial infarction negatively associated with olive oil consumption: a case-control study in Spain

Fernandez-Jarne, E·2002·International Journal of Epidemiology
DOI 10.1093/ije/31.2.474
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Abstract

Background Olive oil is the main source of dietary lipids in most Mediterranean countries where mortality and incidence rates for coronary heart disease (CHD) are the lowest in Europe. Although international comparisons and mechanistic reasons support the hypothesis that a high olive oil intake may prevent CHD, limited data from studies of individuals are available. Methods A hospital-based case-control study was conducted in Pamplona (Spain) recruiting 171 patients (81% males, age <80 years) who suffered their first acute myocardial infarction and 171 age-, gender- and hospital-matched controls (admitted to minor surgery, trauma or urology wards). A validated semi-quantitative food frequency questionnaire (136 items) was used to appraise previous long-term dietary exposures. The same physician conducted the face-to-face interview for each case patient and his/her matched control. Conditional logistic regression modelling was used to take into account potential dietary and non-dietary confounders. Results The exposure to the upper quintile of energy-adjusted olive oil (median intake: 54 g/day) was associated with a statistically significant 82% relative reduction in the risk of a first myocardial infarction (OR = 0.18; 95% CI : 0.06–0.63) after adjustment for dietary and non-dietary confounders. Conclusions Our data suggest that olive oil may reduce the risk of coronary disease. These findings require confirmation in further observational studies and trials.

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Crossref · 10.1093/ije/31.2.474

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Metadata

Authors
Fernandez-Jarne, E.
Venue
International Journal of Epidemiology
Publisher
Oxford University Press (OUP)
Published
2002-04-01
Volume
31
Issue
2
Pages
474-480
ISSN
  • 0300-5771 (ISSN-L)
  • 1464-3685
DOI
10.1093/ije/31.2.474
OpenAlex
W2122317327
Cited by
107
References
4
Citations by year
2023: 1 · 2022: 4 · 2021: 4 · 2020: 4 · 2019: 3 · 2017: 3 · 2016: 1 · 2015: 1 · 2014: 4 · 2013: 3 · 2012: 4
FWCI
10.07
Type
journal article
Language
en
Open access
closed
Locations
  • International Journal of Epidemiology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Keywords
olive oil consumption, myocardial infarction, coronary artery disease, dietary fat, Mediterranean diet, cardiovascular risk reduction, food frequency questionnaire, dietary exposure
MeSH terms
Diet, Dietary Fats, Unsaturated, Female, Humans, Male, Middle Aged, Myocardial Infarction, Spain, Vegetables, Logistic Models, Odds Ratio, Case-Control Studies

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