Abstract
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.
Highlights
Dietary fats occur naturally in various foods and their excessive consumption negatively impacts human health; dietary fat consumption can confer benefits, albeit adverse effects concerning the onset and progression of several nutrition-related chronic diseases [1]
Type of oil consumption was directly correlated with age (r = 0.15, p < 0.001); a stratified analysis based on the median value of participants’ ages was applied
Participants were divided into two categories, namely one including those aged 50–70 years as compared to those aged
Summary
Dietary fats occur naturally in various foods and their excessive consumption negatively impacts human health; dietary fat consumption can confer benefits, albeit adverse effects concerning the onset and progression of several nutrition-related chronic diseases [1]. The consumption of plant oils is considered to render the greatest health benefits as they contain a higher proportion of unsaturated fatty acids compared to animal fats [2]. The most commonly consumed types of plant oils include palm, soybean, canola, sunflower-seed, and, most prominently, olive oil [3]. Olive oil in particular is an essential component of the Mediterranean diet and its frequent consumption is associated with a multitude of health benefits [4], including the deterrence of cardiovascular diseases [5], diabetes mellitus [6], metabolic syndrome [7], and several types of cancers [8]. The differential impact of olive oil consumption, as compared to the ingestion of other plant oils, has been gaining increasing interest.
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