Olive Oil

Suggested

2 studies · 1 recommendation

Last updated: February 25, 2026

Suggested2 studies

Extra-virgin olive oil consumption linked to 39% lower cardiovascular disease risk

A prospective cohort analysis of 7,216 high-risk adults aged 55-80 from the PREDIMED study (median follow-up 4.8 years, 277 cardiovascular events, 323 deaths) found that the highest tertile of extra-virgin olive oil consumption reduced cardiovascular disease risk by 39% (HR: 0.61; 95% CI: 0.44-0.85) compared to the lowest tertile. Each 10 g/day increase in extra-virgin olive oil intake corresponded to a 10% reduction in cardiovascular disease risk and a 7% reduction in mortality risk. Higher total olive oil consumption was associated with a 48% reduced risk of cardiovascular mortality (HR: 0.52; 95% CI: 0.29-0.93). Protective effects were strongest within Mediterranean diet intervention groups, supporting olive oil as a core dietary component for cardiovascular protection.

Evidence

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

Authors: Basora, Josep, Buil Cosiales, Pilar, Bulló, Mònica, Corella Piquer, Dolores, Estruch Riba, Ramon, Fiol Sala, Miguel, Fitó Colomer, Montserrat, Guasch-Ferré, Marta, Gómez Gracia, Enrique, Hu, Frank B., Lamuela Raventós, Rosa Ma., Lapetra, José, Martínez, José Antonio, Martínez-González, Miguel Ángel, 1957-, Muñoz, M. A., Pintó Sala, Xavier, Recondo, J., Ros Rahola, Emilio, Ruiz-Gutiérrez, Valentina, Salas Salvadó, Jordi, Serra Majem, Lluís, Sorlí, José V.

Published: October 30, 2014

In a prospective cohort analysis of 7,216 men and women aged 55-80 at high cardiovascular risk from the PREDIMED trial (median follow-up 4.8 years, 277 cardiovascular events, 323 deaths), participants in the highest energy-adjusted tertile of extra-virgin olive oil consumption had a 39% cardiovascular disease risk reduction (HR: 0.61; 95% CI: 0.44 to 0.85) compared to the lowest tertile. For each 10 g/d increase in extra-virgin olive oil intake, cardiovascular disease risk decreased by 10% and mortality risk decreased by 7%. Higher total olive oil consumption was associated with a 48% reduced risk of cardiovascular mortality (HR: 0.52; 95% CI: 0.29 to 0.93). Associations were significant in the Mediterranean diet intervention groups.

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Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

Authors: Basora, Josep, Buil-Cosiales, Pilar, Bulló, Mònica, Corella, Dolores, Estruch, Ramon, Fiol, Miquel, Fitó, Montserrat, Guasch-Ferré, Marta, Gómez-Gracia, Enrique, Hu, Frank B, Lamuela-Raventós, Rosa M, Lapetra, José, Martínez, J Alfredo, Martínez-González, Miguel A, Muñoz, Miguel A, Pintó, Xavier, Recondo, Javier, Ros, Emilio, Ruiz-Gutiérrez, Valentina, Salas-Salvadó, Jordi, Serra-Majem, Lluís, Sorlí, José V

Published: January 1, 2014

In a prospective cohort analysis of 7,216 men and women aged 55-80 at high cardiovascular risk from the PREDIMED study (median follow-up 4.8 years), 277 cardiovascular events and 323 deaths occurred. Participants in the highest tertile of extra-virgin olive oil consumption had a 39% cardiovascular disease risk reduction (HR: 0.61; 95% CI: 0.44 to 0.85) compared to the lowest tertile. For each 10 g/d increase in extra-virgin olive oil consumption, cardiovascular disease risk decreased by 10% and mortality risk decreased by 7%. Higher baseline total olive oil consumption was associated with a 48% reduced risk of cardiovascular mortality (HR: 0.52; 95% CI: 0.29 to 0.93). The protective associations were significant in the Mediterranean diet intervention groups.

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