BACKGROUND Olive oil intake has been associated with lower risk of cardiovascular disease (CVD) in Mediterranean populations, but little is known about these associations in the U.S population. OBJECTIVES To examine whether olive oil intake is associated with total CVD, coronary heart disease (CHD) and stroke risk. METHODS We included 61,181 women from the Nurses' Health Study (1990-2014) and 31,797 men from the Health Professionals Follow-up Study (1990-2014) who were free of cancer, heart disease, and stroke at baseline. Diet was assessed using food frequency questionnaires at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios (HR) and 95% confidence intervals (CI). RESULTS During 24 years of follow-up, we documented 9,797 incident cases of CVD, including 6,034 CHD cases and 3,802 stroke cases. After adjusting for major diet and lifestyle factors, compared with non-consumers, those with higher olive oil intake (>1/2 tablespoon/d or >7g/d) had 14% lower risk of CVD [pooled HR (95% CI): 0.86 (0.79, 0.94)] and 18% lower risk of CHD [pooled HR (95% CI): 0.82 (0.73, 0.91)]. No significant associations were observed for total or ischemic stroke. Replacing 5g/d of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil was associated with 5-7% lower risk of total CVD and CHD. No significant associations were observed when olive oil was compared with other plant oils combined. In a subset of participants, higher olive oil intake was associated with lower levels of circulating inflammatory biomarkers and a better lipid profile. CONCLUSIONS Higher olive oil intake was associated with lower risk of CHD and total CVD in two large prospective cohorts of U.S. men and women. The substitution of margarine, butter, mayonnaise, and dairy fat with olive oil could lead to lower risk of CHD and CVD.

中文翻译：

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美国成年人的橄榄油消费和心血管风险

背景 在地中海人群中，摄入橄榄油与降低心血管疾病 (CVD) 风险相关，但对于美国人群中的这些关联知之甚少。目的 研究橄榄油摄入量是否与总心血管疾病、冠心病 (CHD) 和中风风险相关。方法 我们纳入了来自护士健康研究（1990-2014）的 61,181 名女性和来自健康专业人员随访研究（1990-2014）的 31,797 名男性，他们在基线时没有癌症、心脏病和中风。在基线时使用食物频率问卷对饮食进行评估，然后每 4 年评估一次。Cox 比例风险回归用于估计风险比 (HR) 和 95% 置信区间 (CI)。结果 在 24 年的随访期间，我们记录了 9,797 例 CVD 病例，其中包括 6,034 例 CHD 病例和 3,802 例中风病例。在调整主要饮食和生活方式因素后，与不食用橄榄油的人相比，橄榄油摄入量较高（>1/2汤匙/天或>7g/天）的人患CVD的风险降低14%[汇总HR（95% CI） ：0.86 (0.79, 0.94)]，冠心病风险降低 18% [汇总 HR (95% CI)：0.82 (0.73, 0.91)]。没有观察到与完全性或缺血性中风之间的显着关联。用等量的橄榄油代替 5 克/天的人造黄油、黄油、蛋黄酱或乳脂，可使 CVD 和 CHD 的总风险降低 5-7%。当橄榄油与其他植物油进行比较时，没有观察到显着的关联。在一部分参与者中，较高的橄榄油摄入量与较低水平的循环炎症生物标志物和更好的血脂状况相关。结论 在美国男性和女性的两个大型前瞻性队列中，较高的橄榄油摄入量与较低的 CHD 和总 CVD 风险相关。用橄榄油替代人造黄油、黄油、蛋黄酱和乳脂可以降低患冠心病和心血管疾病的风险。