ArticleEuropean journal of clinical nutrition2024
Olive oil consumption is associated with lower cancer, cardiovascular and all-cause mortality among Italian adults: prospective results from the Moli-sani Study and analysis of potential biological mechanisms.
Article in European journal of clinical nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Extra Virgin Olive Oil: Molecular Mechanisms, Bioavailability Challenges, and Therapeutic Perspectives.Nutrients · 2026Review
- Lactate/albumin ratio predicts 90-day mortality of cardiogenic shock patients.Open medicine (Warsaw, Poland) · 2026Article
- Olive Oil Polyphenols: A Promising Approach for Cancer Prevention and Therapy.Food science & nutrition · 2025Review
- Dissecting the Genetic Correlations and Causal Effects of Gut Microbiota on Pan-Cancer Phenotype: Driven by Common Dietary Preferences.Food science & nutrition · 2025Article
- Changes in olive oil consumption and long-term body weight changes in 3 United States prospective cohort studies.The American journal of clinical nutrition · 2025Article
- Atherosclerosis and the Bidirectional Relationship Between Cancer and Cardiovascular Disease: From Bench to Bedside, Part 2 Management.International journal of molecular sciences · 2025Review
- Nutritional and Nutraceutical Support to the Failing Myocardium: A Possible Way of Potentiating the Current Treatment of Heart Failure.International journal of molecular sciences · 2024Review
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12 authors.
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Abstract
backgroundOlive oil consumption has been reportedly associated with lower mortality rates, mostly from cardiovascular diseases, but its potential impact on cancer death remains controversial. Moreover, biological mechanisms possibly linking olive oil consumption to mortality outcomes remain unexplored.
methodsWe longitudinally analysed data on 22,892 men and women from the Moli-sani Study in Italy (follow-up 13.1 y), to examine the association of olive oil consumption with mortality. Dietary data were collected at baseline (2005-2010) through a 188-item FFQ, and olive oil consumption was standardised to a 10 g tablespoon (tbsp) size. Diet quality was assessed through a Mediterranean diet score. Multivariable-adjusted Cox proportional hazard models, also including diet quality, were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). The potential mediating role of inflammatory, metabolic, cardiovascular and renal biomarkers on the association between olive oil intake and mortality was evaluated on the basis of change-in-estimate and associated p values.
resultsMultivariable HRs for all-cause, cancer, cardiovascular and other cause mortality associated with high (>3 tbsp/d) versus low (≤1.5 tbsp/d) olive oil consumption were 0.80 (0.69-0.94), 0.77 (0.59-0.99), 0.75 (0.58-0.97) and 0.97 (0.73-1.29), respectively. Taken together, the investigated biomarkers attenuated the association of olive oil consumption with all-cause and cancer mortality by 21.2% and 13.7%, respectively.
conclusionsHigher olive oil consumption was associated with lower cancer, cardiovascular and all-cause mortality rates, independent of overall diet quality. Known risk factors for chronic diseases only in part mediated such associations suggesting that other biological pathways are potentially involved in this relationship.
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