Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

Summary Background The specific association of olive oil consumption with coronary heart disease (CHD) or stroke has not been totally established. Objective: to examine whether olive oil consumption is associated with subclinical atherosclerosis, the risk of total cardiovascular disease (CVD), CHD, and stroke. Methods Three cohorts were included: AWHS (2,318 men), SUN Project (18,266 men and women), and EPIC-Spain (39,393 men and women). Olive oil consumption was measured at baseline using validated questionnaires. Results In the AWHS, 747 participants had a positive coronary artery calcium score (CACS>0), and the OR (95% CI) was 0.89 (0.72, 1.10) in those with virgin olive oil consumption ≥30 g/day (v. Conclusions Olive oil is associated with lower risk of CVD and stroke. The maximum benefit could be obtained with a consumption between 20-30 g/day. The association could be stronger for virgin olive oil and might operate from the early stages of the disease. Condensed Abstract Olive oil consumption was baseline measured in three Spanish cohorts: AWHS (2,318 men), SUN Project (18,266 men and women followed up 10.8 years), and EPIC-Spain (39,393 men and women followed up 10.8 years). Olive oil was associated with lower risk of total CVD and stroke. Association showed to be stronger for virgin olive oil and maximum benefit may be in consumptions between 20-30 g/day. In the AWHS (2,318 men), the OR (95% CI) of having a positive coronary artery calcium score was 0.89 (0.72, 1.10) in those with virgin olive oil consumption ≥30 (v.