Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study

Ψαλτοπούλου, Θεοδώρα; Naska, Androniki; Orfanos, Philippos; Trichopoulos, Dimitrios; Mountokalakis, T.; Trichopoulou, Antonia

doi:10.1093/ajcn/80.4.1012

Cited by 471 publications

(362 citation statements)

References 46 publications

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“…A suggestion for a lower effect of plant-food consumption on BP when monounsaturated fatty acid (MUFA) intake was high was previously reported by our group in a cross-sectional assessment of a Mediterranean population (Alonso et al, 2004b). On the other hand, the European Prospective Investigation into Cancer and NutritionGreece group (Psaltopoulou et al, 2004) reported that an inverse association between vegetable consumption and systolic blood pressure (SBP) was lost when the estimate was adjusted for olive oil consumption.…”

Section: Introductionmentioning

confidence: 71%

“…The role of diet seems essential in the prevention of hypertension (Appel et al, 2006). Dietary trials (Appel et al, 1997;John et al, 2002) and observational studies (Psaltopoulou et al, 2004) have provided evidence to support the effectiveness of increasing the consumption of plant foods (especially vegetables and fruits) to decrease the risk of developing hypertension. Olive oil (Ferrara et al, 2000;Perona et al, 2004;Covas et al, 2006;Estruch et al, 2006) has been also suggested as an effective means to reduce blood pressure (BP) levels among hypertensives and to prevent the incidence of hypertension among normotensives (Alonso and Martinez-Gonzalez, 2004a;Perez-Jimenez et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Role of vegetables and fruits in Mediterranean diets to prevent hypertension

et al. 2008

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Background/Objectives: Several studies support the effectiveness of increasing the consumption of fruits and vegetables (F&V) to prevent hypertension. However, none of them have been conducted in a Mediterranean setting. The aim of this study was to assess the association between F&V consumption and the risk of hypertension. Subjects/Methods: A prospective Mediterranean study (the SUN cohort), including 8594 participants aged 20-95 years (mean, 41.1) with median follow-up of 49 months. Results: Analyses according to the joint classification by olive oil and F&V consumption showed a significant inverse relation between F&V consumption and the risk of hypertension only among participants with a low olive oil consumption (o15 g per day). Also, tests for trend were significant only in the low olive oil intake stratum. Conclusions: We found a statistically significant interaction (P ¼ 0.01) between olive oil intake and F&V consumption. These data suggest a sub-additive effect of both food items.

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Section: Introductionmentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Role of vegetables and fruits in Mediterranean diets to prevent hypertension

et al. 2008

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“…Values of 0 or 1 were assigned to each of the eight indicated components by using the respective sexspecific medians as cutoffs (Trichopoulou et al, 2003;Psaltopoulou et al, 2004). For beneficial components (vegetables, legumes, fruits, cereals, olive oil and fish), participants whose consumption was below the median were assigned a value of 0, whereas participants whose consumption was at or above the median were assigned a value of 1.…”

Section: Mediterranean Dietary Patternmentioning

confidence: 99%

Alcoholic beverage preference and dietary pattern in Spanish university graduates: the SUN cohort study

Alcácera¹,

Marques-Lopes²,

Fajó-Pascual³

et al. 2007

Eur J Clin Nutr

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Objective: To describe the association between alcohol beverage preference and dietary habits comparing wine drinkers with other alcoholic beverage drinkers and with nondrinkers in Spanish university graduates. Subjects: A total of 10 526 men and women, who were recruited using mailed questionnaires, participated in this study. Methods: A semiquantitative food frequency questionnaire previously validated in Spain was used together with other questionnaires designed to collect lifestyle characteristics. Results: Wine drinkers reported higher intake of fibre and olive oil, and lower consumption of fat (only men), dairy products, sugared soda drinks and fast food as compared with other alcoholic beverage groups and nondrinkers. Men nondrinkers were more likely to be physically active during their leisure time than wine drinkers. No relevant differences were found in adherence to the Mediterranean food pattern according to alcoholic beverage preference. Conclusion: This similarity in dietary patterns between wine drinkers and other groups suggests that the positive cardiovascular effects reported for wine should not be attributed to an overall healthier dietary pattern of wine drinkers.

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“…A clear example of a healthy dietary pattern is the 'traditional' Mediterranean diet, which has been shown to be protective against mortality for several causes and the development of coronary heart disease, stroke, hypertension and other chronic diseases (Martinez-Gonzalez et al, 2002;Psaltopoulou et al, 2004;Sanchez-Villegas et al, 2005;Trichopoulou et al, 2005). The nutritional objectives for the Spanish population are therefore based in the development of dietary guidelines within a Mediterranean context (Serra-Majem and Aranceta, 2001).…”

Section: Introductionmentioning

confidence: 99%

Compliance with the European and national nutritional objectives in a Mediterranean population

et al. 2007

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Objective: To analyze compliance with the current European and Spanish nutritional objectives in a representative sample from Catalonia, a Spanish Mediterranean region; and to examine relationships between diet and plasma fatty acid composition. Design: Cross-sectional nutritional survey. Setting: Population based random sample derived from the Catalan Nutrition Survey. Subjects: A total of 516 healthy adult men (n ¼ 203) and women (n ¼ 313). Methods: Dietary habits were assessed by means of a quantitative food frequency questionnaire. A physical exam included height, weight, waist and hip circumferences, and a fasting blood draw. Results: Gender differences were observed in nutrient and energy intakes. Women showed a better compliance with the nutritional recommendations for monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) than did men. Men showed a better compliance for saturated fatty acid (SFA) and carbohydrate than did women. However, the SFA:MUFA:PUFA ratio was similar in both gender (1.6:2.3:1.0 for men; 1.7:2.5:1.0 for women). The highest compliance was observed for nutritional goals of sodium, calcium and fruit and vegetable intakes for both genders. In addition, the present study showed that levels of certain fatty acids in plasma are clearly associated with dietary intake of foods rich in these components. The highest correlations were found for n-3 long chain polyunsaturated fatty acids with blue fish intake in both men and women (r men ¼ 0.36 and r women ¼ 0.42; Po0.001). Conclusions: The diet followed in Catalonia seems to ensure compliance with most of the intermediate nutritional objectives for the Spanish population. However, a reduction in the SFA intake and an increase in the carbohydrate intake could be recommended in order to reduce the current prevalence of overweight and obesity in this Mediterranean region.

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Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study

Cited by 471 publications

References 46 publications

Role of vegetables and fruits in Mediterranean diets to prevent hypertension

Role of vegetables and fruits in Mediterranean diets to prevent hypertension

Alcoholic beverage preference and dietary pattern in Spanish university graduates: the SUN cohort study

Compliance with the European and national nutritional objectives in a Mediterranean population

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