文章：

特级初榨橄榄油对癌症、胃肠道癌症及全因死亡率的保护作用：一项南意大利队列的竞争风险分析

Protective Effect of Extra Virgin Olive Oil on Cancers, Gastrointestinal Cancers, and All-Cause Mortality: A Competing Risk Analysis in a Southern Italian Cohort

原文发布日期：23 October 2024

DOI: 10.3390/cancers16213575

类型: Article

开放获取: 是

英文摘要：

Background/Objectives: This study investigates the association between extra virgin olive oil (EVOO) consumption and mortality risk in a cohort of Italian adults adhering to the Mediterranean diet. Methods: In a 17-year follow-up study involving participants from Castellana Grotte, Italy (2005–2023), we analyzed dietary intake and mortality data. Participants were categorized into three EVOO consumption groups: <30 g/day, 30–50 g/day, and >50 g/day. Mortality Hazard Ratios (HR) and Subdistribution Hazard Ratios (SHR) were calculated to assess the relationship between EVOO intake and all-cause and cancer mortality. Results: Higher EVOO consumption was associated with significantly reduced cancer and all-cause mortality. Specifically, the daily intake of 30–50 g of EVOO was linked to a 24% lower risk of all-cause mortality (HR 0.77; 95% CI 0.63–0.93), while the consumption of more than 50 g/day was associated with a 20% reduction (HR 0.80; 95% CI 0.65–0.98). The most pronounced benefit was observed for gastrointestinal cancers, with a 60% lower mortality risk for those consuming over 50 g/day (SHR 0.39; 95% CI 0.21–0.73). A 50% reduction in mortality risk from other cancers was also noted for the highest consumption category (SHR 0.50; 95% CI 0.31–0.81). Conclusions: The findings support the beneficial role of EVOO in reducing cancer mortality, particularly with higher consumption levels. The results underscore EVOO’s potential as a dietary intervention for cancer prevention, aligning with the Mediterranean diet’s overall health benefits. Further research is needed to confirm these findings and explore the underlying mechanisms.

摘要翻译： 

**背景/目的：** 本研究旨在探讨遵循地中海饮食的意大利成年人群中，特级初榨橄榄油摄入量与死亡风险之间的关联。 **方法：** 在一项针对意大利卡斯泰拉纳-格罗泰地区参与者（2005–2023年）进行的为期17年的随访研究中，我们分析了膳食摄入量和死亡率数据。参与者根据EVOO摄入量分为三组：<30克/天、30–50克/天和>50克/天。计算死亡率风险比和竞争风险模型下的亚分布风险比，以评估EVOO摄入量与全因死亡率及癌症死亡率之间的关系。 **结果：** 较高的EVOO摄入量与癌症死亡率和全因死亡率的显著降低相关。具体而言，每日摄入30–50克EVOO与全因死亡风险降低24%相关，而每日摄入超过50克则与风险降低20%相关。最显著的益处体现在胃肠道癌症方面，每日摄入超过50克EVOO的参与者其死亡风险降低了60%。在最高摄入量组中，其他癌症的死亡风险也降低了50%。 **结论：** 研究结果支持EVOO在降低癌症死亡率，尤其是在较高摄入水平时的有益作用。这些结果强调了EVOO作为癌症预防膳食干预措施的潜力，这与地中海饮食的整体健康益处相一致。需要进一步的研究来证实这些发现并探索其潜在机制。

原文链接：

Protective Effect of Extra Virgin Olive Oil on Cancers, Gastrointestinal Cancers, and All-Cause Mortality: A Competing Risk Analysis in a Southern Italian Cohort