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Olive oil, a key component of the Mediterranean diet (MD), has many cardiovascular health benefits. These benefits are once more verified with the results of several recently published studies. In a study including 60,582 women and 31,801 men without history of cardiovascular disease or cancer, and with a follow-up of 28 years, researchers showed that a high intake of olive oil (Consuming 7 g or more per day) was associated with a lower overall risk of total and cardiovascular disease mortality. Furthermore, in the randomized CORDIOPREV study, which compares the effects of two dietary interventions in patients with established coronary heart disease (a MD including 4 tablespoons of extra virgin olive oil (EVOO) vs a low-fat diet), the MD supplemented with EVOO was associated with a better prognosis after 7 years of follow-up. In addition, the MD was found to decrease the thickness of the intima-media of the carotid arteries in the CORDIOPREV study participants.
Previously, the MD high in olive oil had been associated with a significant reduction of peripheral artery disease (PAD) and coronary artery disease (CAD). Patients with PAD have an increased risk of major adverse cardiovascular events (MACE) and major adverse limb events (MALE). In the Cardiovascular Outcomes for People Using Anticoagulation Strategies (COMPASS) trial cohort the association between adherence to the MD and the incidence of MACE and MALE in patients with CAD and PAD was studied. Using a food frequency questionnaire, they calculated a MD score. Although the incidence of MACE and MALE was lower in those with higher adherence to the MD compared to those with lower adherence, it was not statistically significant. In conclusion, a trend toward reduction of MACE and MALE could be observed with increased adherence to a Mediterranean pattern, but more studies are needed to confirm this association.
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