English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/124188
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Response to Letter Regarding Article, >extravirgin Olive Oil Consumption Reduces Risk of Atrial Fibrillation: The PREDIMED (Prevención con Dieta Mediterránea) Trial>

AuthorsMartínez-González, M.Á.; Toledo, E.; Aros, F.; Fiol, Miquel; Corella, D.; Salas-Salvado, J.; Ros, E.; Covas, M.I.; Fernandez-Crehuet, J.; Lapetra, J.; Munoz, M.A.; Fito, M.; Serra-Majem, L.; Pinto, X.; Lamuela-Raventos, R.M.; Sorli, J.V.; Babio, N.; Buil-Cosiales, P.; Ruiz-Gutiérrez, Valentina ; Estruch, R.; Alonso, A.
Issue Date2015
PublisherLippincott Williams & Wilkins
CitationCirculation 132: e140- e142 (2015)
AbstractWe appreciate the interest and kind comments by Gonzalez-Salvado et al regarding our published article on extravirgin olive oil (EVOO) consumption and a reduced risk of atrial fibrillation (AF).1 The answer to their questions about the quantity of EVOO that should be consumed to observe a reduction in the risk of AF and the between-subject variability in EVOO consumption can be found in our online-only Data Supplement published in Circulation. In the per protocol analyses shown in Table II in the online-only Data Supplement (including the 3 arms of the trial together), we demonstrated that the risk of AF was only 6.6 cases/1000 person-years when the attained consumption reached the 3 upper quintiles of consumption, whereas it was 15.5 when the consumption was in the 2 lower quintiles. This cutoff corresponded to a consumption of at least 25 g/d. More specifically, and taking into account the between-subject variability in total energy intake and after controlling for other potential confounding factors, we observed a significant reduction in the risk of AF when EVOO consumption represented ≥15% of total energy intake (please check Figure IB in the online-only Data Supplement). We acknowledge that we did not specify whether EVOO was consumed raw or cooked. Specifically we included both possibilities in our educational recommendations to participants, but we also gave the advice to our participants to frequently consume EVOO for salad dressings and as a spread. Please check http://www.predimed.es, and previous articles on our interventions in the Prevención con Dieta …
Identifiersdoi: 10.1161/CIRCULATIONAHA.114.013272
issn: 1524-4539
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.