Extra-virgin olive oil and additional cardiovascular outcomes in the PREDIMED Trial: An outcome-wide perspective
Authors' conclusion
High consumption of EVOO is associated with a substantial reduction in the risk of an outcome-wide composite of CVD events among high-risk individuals. In contrast, COO, which lacks polyphenols, showed weaker associations, highlighting the importance of differentiating olive oil types in CVD prevention strategies.
Study context
- Population
- High-risk participants free of cardiovascular disease (CVD) at baseline (57.5% women; aged 55–80 years)
- Participants
- 7,102 participants
- Comparison
- Cumulative average intakes of EVOO and common olive oil (COO) and CVD risk
- Outcome
- Composite of:
- Myocardial infarction
- Stroke
- Peripheral arterial disease
- Heart failure
- Atrial fibrillation
- Cardiovascular death
- Follow-up
- Median 4.7 years
Methodological detailstime-dependent Cox models, repeated annual dietary assessments
- Time-dependent Cox models
- Repeated annual dietary assessments
Main finding
As reported in the abstract
Each group vs lowest decile of EVOO intakeEstimate (95% CI)
Highest tertile of cumulative EVOO intake25% lower risk; reference tertile not stated
HR 0.75(0.60–0.94)
Highest decile of EVOO intake48% lower risk
HR 0.52(0.35–0.79)
COOmutually adjusted for EVOO; not significantly associated
HR per 10 g/d 0.93(0.87–1.00)
- Participants with at least one CVD event
- 621
Further findings
- Significant reductions in several individual CVD outcomes with highest tertile of EVOO
Original publication
Extra-virgin olive oil and additional cardiovascular outcomes in the PREDIMED Trial: An outcome-wide perspective. Am Heart J. Published 2 September 2025. doi:10.
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