Effect of Intake of Extra Virgin Olive Oil on Mortality in a South Italian Cohort with and without NAFLD.

ABSTRACT:

Background

Extra-virgin olive oil (EVOO) is the main source of seasoning fat in the Mediterranean diet and it is one of the components with known protective factors on chronic-degenerative disease. We aimed to evaluate the effect of a medium-high level of oil consumption on mortality in a cohort with good adherence to the Mediterranean diet.

Methods

A total of 2754 subjects who had completed the food questionnaire in the Multicenter Italian study on Cholelithiasis (MICOL) cohort were included in the study. EVOO consumption was categorized in four levels (<20 g/die, 21-30 g/die, 31-40 g/die, >40 g/die). We performed a flexible parametric survival model to assess mortality by EVOO consumption level adjusted for some covariates. We also performed the analysis on subjects with a

SUBMITTER: Bonfiglio C 

PROVIDER: S-EPMC10649270 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature