1. Protective Effect of Extra Virgin Olive Oil on Cancers, Gastrointestinal Cancers, and All-Cause Mortality: A Competing Risk Analysis in a Southern Italian Cohort.
- Author
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Bonfiglio, Caterina, Reddavide, Rosa, Cisternino, Anna Maria, Campanella, Angelo, Fontana, Luigi, and Giannelli, Gianluigi
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MORTALITY prevention , *GASTROINTESTINAL tumors , *PATIENT compliance , *MEDITERRANEAN diet , *RESEARCH funding , *FOOD consumption , *OLIVE oil , *DESCRIPTIVE statistics , *LONGITUDINAL method , *DOSE-effect relationship in pharmacology , *CONFIDENCE intervals , *SURVIVAL analysis (Biometry) ,MORTALITY risk factors - Abstract
Simple Summary: This study involved 2745 participants from a southern Italian cohort. The objective was to investigate the link between the consumption of extra virgin olive oil and the risk of mortality from all causes and, in particular, from gastrointestinal cancers and other cancers. The study found that individuals who consumed more than 50 g of extra virgin olive oil per day had a 60 percent lower risk of death from gastrointestinal cancers than those who consumed less than 30 g per day. Furthermore, daily consumption of 50 g of extra virgin olive oil was associated with a 50 percent lower risk of death from other cancers compared to the lowest consumption category. This study concluded that higher olive oil consumption in this cohort of Italian Mediterranean adults was linked to a reduced risk of cancer and all-cause mortality, probably due to the health benefits of the Mediterranean diet. Background/Objectives: This 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. Methods: In 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. Results: Higher 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). Conclusions: The 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. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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