Incidence of obesity is lower in persons who consume olive oil

Servicio de Endocrinología y Nutrición, Hospital Universitario Carlos Haya, Malaga, Spain.
European journal of clinical nutrition (Impact Factor: 2.71). 08/2009; 63(11):1371-4. DOI: 10.1038/ejcn.2009.65
Source: PubMed


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.

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    • "Along with this experimental evidence, epidemiological studies support the concept that olive oil intake has a profound influence on health outcomes, including obesity, insulin resistance, MetS and cardiovascular risk [183]. Thus, the incidence of obesity is lower in persons who consume olive oil [184], the likelihood of presenting coronary heart disease is significantly reduced in regular users of olive oil [185] and olive oil intake decreases insulin resistance [186]. Moreover, in the Seven Countries Study, one of the earliest studies evaluating dietary patterns, death rates were positively related to the average percentage of dietary energy from SFA and negatively to the dietary energy percentage from MUFA (mostly from olive oil). "
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