Study: Native olive oil extra reduces the risk of atrial fibrillation
Study: Native olive oil extra reduces the risk of atrial fibrillation
Reference
Martínez-González Má, Toledo e, Arós f, et al; Predimed investigator. The consumption of native olive oil extra reduces the risk of atrial fibrillation: the predimed study (Prevención con Dieta Mediterránea). traffic. 2014; 130 (1): 18-26.
Design
This study is the current product of data from the Prevención con Dieta Mediterránea (Predimed) study. Predimed was a large multicenter study that was carried out in Spain and randomly participants with a high cardiovascular risk, but without cardiovascular illness in the enrollment to 1 of 3 diets with nutritional supplements.
participant
All study participants had a high risk of cardiovascular diseases (CVD): About half took angiotensin-enzyme inhibitors, a fifth diuretics, a little more than a quarter of other antihypertensives, two fifth took a lipid-sensitive static medication, and more than a third took a oral Hypoglycemic agent or insulin. Of the 7447 participants of the larger cohort, 6705 were at the beginning of the study without prevailing atrial fibrillation (AF).
medication and dosage study
The participants of the predimed study were randomized 1 out of 3 diets: a Mediterranean diet, supplemented with 4 t of extra native olive oil per day; A Mediterranean diet, supplemented with 30 g of a nut mix (50 % walnuts, 25 % almonds and 25 % hazelnuts) per day; Or a low -fat control diet. Depending on the assigned group, the participants in the study arms of the Mediterranean diet were supplied free of charge or nuts. The control group with low-fat diet received non-food gifts. Blood biomarkers were monitored to confirm that the study participants consumed their nuts or olive oil; HydroxytyTyrosol measured olive oil consumption and alpha-linolenic acid measuring nut consumption.
target parameter
The primary results that were pursued in the first predimed study were a combination of stroke, myocardial infarction or death due to cardiovascular disease. The study was canceled prematurely, in December 2010, after only 4.8 years, since the first indications of the fact that the Mediterranean sectors showed a clear benefit. This current study uses data from 6705 of the participants who were examined appropriately and systematically for atrial fibrillation during the study.
important knowledge
During the 4.7-year follow-up period, 72 new cases of atrial fibrillation among participants were observed, which with the addition of native olive oil extra followed, 82 cases in the group of Mediterranean diet with mixed nuts and 92 in the control group. Compared to the control group, which was only instructed to follow a low -fat diet, the group, which consumed the Mediterranean diet with native olive oil, had a significantly lower risk of VHF (Hazard Ratio [HR]: 0.62; 95% confident interval [CI]: 0.45–0.85). The acceptance of the atrial fibrillation in the group after the Mediterranean diet with nuts did not achieve statistical significance (Mr.: 0.89; 95 % KI: 0.65–1.20).
practice implications
Every fourth person will suffer from atrial fibrillation at some point. 1 Therefore, any intervention that reduces the occurrence will benefit a large number of patients. While lifestyle factors such as nutrition are recognized as important for the prevention of other CVD, no such strategy has proven to be effective in atrial fibrillation. The easy use of native olive oil extra can be an advantage for the lives of many patients.
The differences in the risk of atrial fibrillation between the groups seem to be due to the type of olive oil: normal vs. extra forgive.
This is not the first or only good news that we reached from the predimed study. Earlier Publications of this cohort was reported that people in the group with nuts or Native olive oil had a 30 % lower risk of cardiovascular incidents. href = "http://naturalmedicinejournal.com/journal/2013-11/nuts-and-extra-virgin-unprove-cognition-and-lower-risk-stroke/"> predimed-studie reported that the participants of the nut group showed a significantly lower cognitive decline Control group. Still showed further studies that these individuals in the nut group had a longer lifespan.
This current paper seems to be the first to evaluate the effects of native olive oil extra on AF. Mattioli et al. In her case-control study from 2013, found a reverse connection between compliance with a Mediterranean diet and atrial fibrillation. Although their "nutritional value" included high olive oil consumption as 1 component, no direct estimate of consumption of native olive oil extra and the VHF risk was reported.
While the control group was said in these predimed studies that it should comply with a low-fat diet, and it was initially compliant, most participants returned to their "normal" nutrition in the course of the study, which only differed because they lived in Spain something from the diet that is prescribed by the Mediterranean diet group. In fact, the only significant changes made by the two Mediterranean nutrition groups were eating fish and beans; The fish consumption rose by 0.3 portions per week compared to the control group and bean consumption by 0.4 portions per week. No other changes achieved statistical significance, except for eating native olive oil extra or nuts.
It is unlikely that eating a fraction of a portion of a portion of fish or beans a week will affect the VHF risk. Likewise, the advantages should not be attributed to changes in total fat consumption. Although the control group was repeatedly recommended to comply with a low -fat diet, it did not make any dramatic changes. Their fat content of the total energy in food did not drop significantly from 39 % to 37 % in the course of the experiment.
All groups consumed a lot of olive oil; One year after the study began, almost 92 % of the control group with low -fat diet stated that olive oil was their most important culinary fat. After 5 years, the percentage had increased to over 96 %. More than 58 % of the control group, which supposedly died with a fat, stated that more than 4 teaspoons of olive oil per day. The differences in the AF risk between the groups seem to be due to the type of olive oil: normal vs. Extra Vergine.
If this study really reports on the effects of native olive oil extra compared to normal olive oil, it can be assumed that the changeover of our patients of soybean oil, the oil consumed in the USA, on native olive oil, could have an impact than in this analysis.
- Chugh SS, Havmoeller R., Narayanan K. et al. Worldwide epidemiology of atrial fibrillation: a Global Burden of Disease 2010 study. traffic. 2014; 129 (8): 837-847.
- Benjamin EJ, Chen PS, Bild de, et al. Prevention of atrial fibrillation: Report of a national cardiac, lung and blood institute workshops. traffic. 2009; 119 (4): 606-618.
- Estruch R., Ros E., Salas-Salvadó J., Covas Mi, et al. Primary prevention of cardiovascular diseases with a Mediterranean diet. n Engl. J med. 2013; 368 (14): 1279-1290. Epub February 25, 2013.
- Mattioli AV, Miloro C, Pennella S, Pedrazzi P, Farinetti A. Compliance with the Mediterranean diet and taking antioxidants influence the spontaneous conversion of atrial fibrillation. Nutr Metab cardiovasc dis. 2013; 23 (2): 115-121.