ArticleCancers2024
Protective Effect of Extra Virgin Olive Oil on Cancers, Gastrointestinal Cancers, and All-Cause Mortality: A Competing Risk Analysis in a Southern Italian Cohort.
Article in Cancers, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Extra Virgin Olive Oil: Molecular Mechanisms, Bioavailability Challenges, and Therapeutic Perspectives.Nutrients · 2026Review
- Metabolic and Redox-Related Effects of Mauritia flexuosa (Buriti) Oil Supplementation in Wistar Rats.Journal of food science · 2026Article
- A Retrospective Observational Study on Oral Leukoplakia Patients Adhering to the Mediterranean Diet From Southern Italy.International dental journal · 2026Observational
- The Potential Role of Bio Extra Virgin Olive Oil (BEVOO) in Recovery from HPV 16-Induced Tonsil Cancer: An Exploratory Case Study.Healthcare (Basel, Switzerland) · 2025Article
- Dietary polyphenols and human health: sources, biological activities, nutritional and immunological aspects, and bioavailability- a comprehensive review.Frontiers in immunology · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
BACKGROUND/
objectivesThis study investigates the association between extra virgin olive oil (EVOO) consumption and mortality risk in a cohort of Italian adults adhering to the Mediterranean diet.
methodsIn a 17-year follow-up study involving participants from Castellana Grotte, Italy (2005-2023), we analyzed dietary intake and mortality data. Participants were categorized into three EVOO consumption groups: <30 g/day, 30-50 g/day, and >50 g/day. Mortality Hazard Ratios (HR) and Subdistribution Hazard Ratios (SHR) were calculated to assess the relationship between EVOO intake and all-cause and cancer mortality.
resultsHigher EVOO consumption was associated with significantly reduced cancer and all-cause mortality. Specifically, the daily intake of 30-50 g of EVOO was linked to a 24% lower risk of all-cause mortality (HR 0.77; 95% CI 0.63-0.93), while the consumption of more than 50 g/day was associated with a 20% reduction (HR 0.80; 95% CI 0.65-0.98). The most pronounced benefit was observed for gastrointestinal cancers, with a 60% lower mortality risk for those consuming over 50 g/day (SHR 0.39; 95% CI 0.21-0.73). A 50% reduction in mortality risk from other cancers was also noted for the highest consumption category (SHR 0.50; 95% CI 0.31-0.81).
conclusionsThe findings support the beneficial role of EVOO in reducing cancer mortality, particularly with higher consumption levels. The results underscore EVOO's potential as a dietary intervention for cancer prevention, aligning with the Mediterranean diet's overall health benefits. Further research is needed to confirm these findings and explore the underlying mechanisms.
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