Extra-virgin olive oil intake and lipoprotein A levels in the PREDIMED-Plus study

Background Lipoprotein A (LpA) has been recently recognized as a strong risk marker for cardiovascular disease. Although levels of LpA are mainly determined by genetic factors, there is conflicting evidence regarding dietary factors that may exert certain influence on LpA levels. Purpose Our objective was to assess the longitudinal association between extra-virgin olive oil (EVOO) intake and LpA levels. Methods A total of 348 participants of one node of the PREDIMED-Plus study were included. We calculated the proportion of EVOO in relation to total olive oil consumption. The consumption of olive oil was estimated using a validated semiquantitative food-frequency questionnaire at 6 months of follow-up. Participants’ levels of LpA were determined at 12 months of follow-up. Multivariate linear regression models were used to estimate b-regression coefficients and their 95% confidence intervals (95% CI). Results After adjusting for potential confounders, a higher proportion of EVOO intake (proportion = 1) was associated with lower LpA levels (adjusted beta-regression coefficient: -21.62 [95% CI: -41.17; -2.07]; p for trend = 0.030), in comparison to participants with a lower proportion of EVOO intake (proportion = 0-0.49). In stratified analysis, results remained statistically significant only in the control group (non-energy-restricted Mediterranean diet). Conclusions In a high cardiovascular risk Spanish population, higher intake of EVOO in relation to total olive oil consumption was associated with reduced LpA levels.