Determining the correlation between olive oil consumption, BMI, and waist circumference in the adult Saudi population (original) (raw)
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Incidence of obesity is lower in persons who consume olive oil
European Journal of Clinical Nutrition, 2009
We undertook a population-based cohort study in Pizarra (Spain). Anthropometric and nutritional variables were recorded for 613 persons. The type of fat used was determined by measurement of the fatty acids contained in cooking oil. Serum fatty acid was used as a biological marker of the type of fat consumed. Obesity incidence in persons who were not obese at baseline was greater in those who consumed sunflower oil (Group 1: 41.5 (95% CI, 25.4-67.8) cases per 1000 person-years) than in those who consumed olive oil or a mixture of oils (Group 2: 17.3 (95% CI, 11.6-25.8) cases per 1000 person-years). The risk of developing obesity over 6 years, adjusted for age, sex, physical activity, smoking, instruction level, energy intake and baseline BMI, was 2.3 (95% CI, 1.06-5.02) in group 1 compared with that in group 2. The increase in the prevalence of obesity in the free-living population is associated with the type of fatty acids in the diet.
Olive oil consumption and weight change: The SUN prospective cohort study
Lipids, 2006
The aim of this dynamic prospective follow-up study was to assess the association between olive oil consumption and the likelihood of weight gain or the incidence of overweight or obesity in a large Mediterranean cohort of 7,368 male and female Spanish university graduates (the SUN Project) who were followed for a median period of 28.5 mon. A validated Food Frequency Questionnaire was administered at baseline, and respondents also completed a follow-up questionnaire after 28.5 mon. Changes in participants' consumption of olive oil and their weight were assessed during follow-up. A higher baseline consumption of olive oil was associated with a lower likelihood of weight gain, although the differences were not statistically significant. The adjusted difference in weight gain (kg) was −0.16 [95% confidence interval (CI): −0.42 to +0.11] for participants in the upper quintile of olive oil consumption (median: 46 g/d) compared with those in the lowest quintile (median: 6 g/d). For participants with a high baseline consumption of olive oil whose olive oil consumption also increased during follow-up, we found a slightly increased but nonsignificant risk of incidence of overweight or obesity (adjusted odds ratio = 1.19, 95% CI: 0.73 to 1.95). Our study, carried out in a sample of free-living people, shows that a high amount of olive oil consumption is not associated with higher weight gain or a significantly higher risk of developing overweight or obesity in the context of the Mediterranean food pattern.
Olive Oil Consumption, BMI, and Risk of Obesity in Spanish Adults
Obesity Facts, 2012
Background: Olive oil is an energy-dense food frequently consumed in south European countries with increasingly high obesity prevalence. Evidence of the impact of olive oil consumption on BMI and the risk of obesity is limited. We analyzed this association taking into consideration the problem of energy underreporting. Methods: Cross-sectional data on 6,352 Spanish adults were analyzed. Dietary intake was assessed using a validated food frequency questionnaire. Height and weight were measured. Results: Higher olive oil consumption was not associated with energy compensation in the overall diet. Olive oil consumption was positively associated (p ! 0.004) with BMI in non-energy-adjusted multivariate linear regression models. Statistical significance of this association disappeared after controlling for energy intake in plausible energy intake reporters. The obesity risk increased for olive oil consumption of more than 2 tablespoons/day in both plausible energy intake reporters (odds ratio 1.30 (95% CI 1.01-1.70)) and energy intake underreporters (odds ratio 3.06 (95% CI 2.15-4.35)). This association was not significant after additional adjustment for energy intake (odds ratio 1.19 (95% CI 0.91-1.56)) in plausible energy intake reporters. Conclusion: Olive oil intake did not affect BMI and the risk of obesity after adjustment for total energy intake in plausible energy intake reporters. The lack of energy intake compensation for olive oil consumption might explain the positive associations in models not adjusted for energy.
European Journal of Endocrinology, 2011
ObjectiveChanges in eating habits may be influential in the ever-increasing rate of childhood obesity. Our aim was to determine whether those children who consume olive oil have a lower risk of weight gain compared with children who consume other oils.Design and methodsThe study included 18 girls and 74 boys, all aged 13–166 months. A survey was completed for each subject about eating habits and physical activity. A sample of subcutaneous adipose tissue was also obtained for cellular study. Data were recorded on the mean size of the adipocytes, the number of preadipocytes, and the concentration of particular fatty acids. The weight and height of the children were measured 13 months later.ResultsThe likelihood that after 1 year the children would have increased their body mass index (BMI)Z-score above the initial score was less in the children who consumed only olive oil (odds ratio (OR)=0.22; 95% confidence interval (CI): 0.08–0.63;P=0.005). These results remained after adjusting fo...
International Journal of Scientific Research in Science and Technology, 2021
Obesity is one of the burdens of nutritional problems in women of childbearing age due to fat accumulation (adiposity) in the body, thereby increasing the risk of health problems. Obese subjects tend to have high LDL levels, so consuming olive oil every day for one week will experience a decrease in LDL cholesterol and increase antioxidant compounds. Olive oil used in the medical world is a type of extra virgin olive oil (EVOO) that contains monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega 3, omega 6, oleic acid (omega 9), vitamin E, vitamin K, palmitic acid, pigments, phenolic, squalene. This study was a quasi-experimental study with a pretest-posttest approach without a control group. The independent variable was 30 ml extra virgin olive oil (EVOO) for 21 days in obese women of productive age in Kendari. The results of this study obtained a p-value of 0.112. Extra virgin olive oil has no effect on LDL levels in obese women of productive age in Kendari.
Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study
European Journal of Nutrition
Hatzigeorgiou and Athanasios Grekas, Eleni Kokkou for either assistance in the initial physical examination and follow-up evaluation, Efi Tsetsekou for her assistance in psychological evaluation and follow-up evaluation, as well as laboratory team: Carmen Vassiliadou and George Dedousis (genetic analysis), Marina Toutouza-Giotsa, Constantina Tselika and Sia Poulopouloou (biochemical analysis) and Maria Toutouza for the database management.
Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study
BMC medicine, 2014
It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death ...
European Journal of Clinical Nutrition, 2013
BACKGROUND: Despite the marked increase in cardiovascular risk factors in Spain in recent years, the prevalence and incidence of cardiovascular diseases have not risen as expected. Our objective is to examine the association between consumption of olive oil and the presence of cardiometabolic risk factors in the context of a large study representative of the Spanish population. SUBJECTS AND METHODS: A population-based, cross-sectional, cluster sampling study was conducted. The target population was the whole Spanish population. A total of 4572 individuals aged X18 years in 100 clusters (health centers) were randomly selected with a probability proportional to population size. The main outcome measures were clinical and demographic structured survey, lifestyle survey, physical examination (weight, height, body mass index, waist, hip and blood pressure) and oral glucose tolerance test (OGTT) (75 g). RESULTS: Around 90% of the Spanish population use olive oil, at least for dressing, and slightly fewer for cooking or frying. The preference for olive oil is related to age, educational level, alcohol intake, body mass index and serum glucose, insulin and lipids. People who consume olive oil (vs sunflower oil) had a lower risk of obesity (odds ratio (OR) ¼ 0.62 (95% confidence interval (CI) ¼ 0.41-0.93, P ¼ 0.02)), impaired glucose regulation (OR ¼ 0.49 (95% CI ¼ 0.28-0.86, P ¼ 0.04)), hypertriglyceridemia (OR ¼ 0.53 (95% CI ¼ 0.33-0.84, P ¼ 0.03)) and low HDL cholesterol levels (OR ¼ 0.40 (95% CI ¼ 0.26-0.59, P ¼ 0.0001)). CONCLUSIONS: The results show that consumption of olive oil has a beneficial effect on different cardiovascular risk factors, particularly in the presence of obesity, impaired glucose tolerance or a sedentary lifestyle.
British Journal of Nutrition
We performed a systematic review and dose–response meta-analysis of randomised trials on the effects of olive oil consumption on blood lipids in adults. A systematic search was performed in PubMed, Scopus and Web of Science databases until May 2021. Randomised controlled trials (RCT) evaluating the effect of olive oil intake on serum total cholesterol (TC), TAG, LDL-cholesterol and HDL-cholesterol in adults were included. The mean difference (MD) and 95 % CI were calculated for each 10 g/d increment in olive oil intake using a random-effects model. A total of thirty-four RCT with 1730 participants were included. Each 10 g/d increase in olive oil consumption had minimal effects on blood lipids including TC (MD: 0·79 mg/dl; 95 % CI (−0·08, 1·66); I2 = 57 %; n 31, GRADE = low certainty), LDL-cholesterol (MD: 0·04 mg/dl, 95 % CI (−1·01, 0·94); I2 = 80 %; n 31, GRADE = very low certainty), HDL-cholesterol (MD: 0·22 mg/dl; 95 % CI (−0·01, 0·45); I2 = 38 %; n 33, GRADE = low certainty) and...