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Foods 2019, 8(1), 25;

The Effect of Exclusive Olive Oil Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDIS Epidemiological Studies

Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 17676 Athens, Greece
Parc Sanitari Sant Joan de Déu, Fundació Sant Joan de Déu, CIBERSAM, Universitat de Barcelona, 08830 Barcelona, Spain
Instituto de Salud Carlos III, Centro de Investigación Biomédica en Red de Salud Mental, CIBERSAM, Monforte de Lemos 3-5. Pabellón 11, 28029 Madrid CIBER of Mental Health, 28029 Madrid, Spain
First Cardiology Clinic, School of Medicine, University of Athens, 11527 Athens, Greece
Department of Kinesiology and Health, School of Arts and Sciences, Rutgers University, New Brunswick, NJ 08901, USA
Faculty of Health, University of Canberra, ACT 2617 Canberra, Australia
Second Cardiology Clinic, School of Medicine, University of Athens, 12462 Athens, Greece
Hospital Universitario de La Princesa, Instituto de Investigación Sanitaria Princesa (IP), 28006 Madrid, Spain
Department of Psychiatry, Universidad Autonoma de Madrid, 28049 Madrid, Spain
Author to whom correspondence should be addressed.
Received: 11 December 2018 / Revised: 8 January 2019 / Accepted: 9 January 2019 / Published: 12 January 2019
(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)
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The consumption of dietary fats, which occur naturally in various foods, poses important impacts on health. The aim of this study was to elucidate the association of exclusive use of olive oil for culinary purposes with successful aging in adults aged >50 years old and residing in Greece. Use of olive oil in food preparation and bio-clinical characteristics of the Greek participants enrolled in the ATTICA (n = 1128 adults from Athens metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek islands and Mani) studies, were investigated in relation to successful aging (SA). Participants were divided into the following three categories: (a) no olive oil consumption; (b) combined consumption of olive oil and other dietary fats; and (c) exclusive olive oil consumption. The SA was measured using the previously validated successful aging index (SAI). After adjusting for age, sex, and smoking habits, combined consumption of olive oil and other fats (vs. no olive oil use) was not significantly associated with SAI levels (p = 0.114). However, exclusive olive oil intake (vs. no use of olive oil) was significantly associated with SAI (p = 0.001), particularly among those aged older than 70 years. Therefore, the exclusive consumption of olive oil, as opposed to either combined or no olive oil consumption, beneficially impacts successful aging, particularly among individuals over 70 years of age. Primary public health prevention strategies should seek to encourage the enhanced adoption of such dietary practices in order to promote healthy aging and longevity. View Full-Text
Keywords: olive oil; successful aging; dietary fats olive oil; successful aging; dietary fats
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Foscolou, A.; Critselis, E.; Tyrovolas, S.; Chrysohoou, C.; Sidossis, L.S.; Naumovski, N.; Matalas, A.-L.; Rallidis, L.; Polychronopoulos, E.; Ayuso-Mateos, J.L.; Haro, J.M.; Panagiotakos, D. The Effect of Exclusive Olive Oil Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDIS Epidemiological Studies. Foods 2019, 8, 25.

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