2024, 54(9): 0906.
doi: 10.52396/JUSTC-2024-0018
Abstract:
Objective: Oleic acid, a subtype of monounsaturated fatty acid (MUFA), is present in abundance in certain edible oils, particularly olive oils. Epidemiological evidence concerning dietary oleic acid intake and the long-term risk of mortality is lacking. This study aimed to evaluate the associations of the dietary intake of oleic acid and other specific subtypes of MUFAs, olive oil, and other vegetable oils with cardiovascular disease (CVD) and all-cause mortality. Methods: This prospective cohort study included adults aged 40 years or older who participated in the included U.S. adults National Health and Nutrition Examination Survey (NHANES). Dietary MUFA intake was assessed via 24-h dietary recall interviews in NHANES 1999–2018, and the consumption of olive oil and other vegetable oils was assessed via a food frequency questionnaire in NHANES 2003–2006. Deaths and underlying causes of death were ascertained by linkage to the National Death Index through December 31, 2019. Weighted Cox proportional hazards regression models were used to estimate the hazard ratio (HR) and 95% CIs. Results: Dietary intake of total MUFAs and oleic acid was associated with a lower risk of CVD mortality, with HRs (95% CI) of 0.62 (0.39–0.99) and 0.61 (0.39–0.97), respectively. Total MUFA and oleic acid intake were inversely associated with all-cause mortality; the multivariable-adjusted HRs were 0.77 (95% CI: 0.60–0.99) and 0.78 (95% CI: 0.62–0.99), respectively. There was no significant association between palmitoleic acid intake and all-cause mortality. The habitual consumption of olive oil, but not the consumption of other vegetable oils, was inversely associated with the risk of cardiovascular mortality. In the joint association analysis, the HRs (95% CI) of cardiovascular mortality were 0.36 (0.19–0.69) for people who exclusively consumed olive oil, 0.59 (0.27–1.32) for people who consumed both olive oil and other vegetable oils, and 0.73 (0.46–1.14) for people who exclusively consumed other vegetable oils compared with people who never consumed vegetable oils. Conclusions: In a U.S. nationally representative prospective cohort, higher dietary oleic acid intake and olive oil consumption were associated with a lower risk of cardiovascular mortality.
Lu H H, Liu B Y, Fu W J, et al. Dietary oleic acid intake, olive oil consumption, and risk of cardiovascular and all-cause mortality. JUSTC, 2024, 54(9): 0906. doi: 10.52396/JUSTC-2024-0018.
