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Olive oil consumption is associated with lower cancer, cardiovascular and all-cause mortality among Italian adults: prospective results from the Moli-sani Study and analysis of potential biological mechanisms.

Emilia RuggieroAugusto Di CastelnuovoSimona CostanzoSimona EspositoAmalia De CurtisMariarosaria PersichilloChiara CerlettiMaria Benedetta DonatiGiovanni de GaetanoLicia IacovielloMarialaura Bonaccionull null
Published in: European journal of clinical nutrition (2024)
Higher olive oil consumption was associated with lower cancer, cardiovascular and all-cause mortality rates, independent of overall diet quality. Known risk factors for chronic diseases only in part mediated such associations suggesting that other biological pathways are potentially involved in this relationship.
Keyphrases
  • papillary thyroid
  • squamous cell
  • fatty acid
  • lymph node metastasis
  • squamous cell carcinoma
  • risk assessment
  • human health