The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Miguel A Martinezgonzalez - One of the best experts on this subject based on the ideXlab platform.
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relationship between olive Oil Consumption and ankle brachial pressure index in a population at high cardiovascular risk
Atherosclerosis, 2020Co-Authors: Cristina Sanchezquesada, Miguel A Martinezgonzalez, Estefania Toledo, Guadalupe Gonzalezmata, Maria Isabel Ramosballesta, Jose Ignacio Peis, Jordi SalassalvadoAbstract:Abstract Background and aims The aim of this study was to ascertain the association between the Consumption of different categories of edible olive Oils (virgin olive Oils and olive Oil) and olive pomace Oil and ankle-brachial pressure index (ABI) in participants in the PREDIMED-Plus study, a trial of lifestyle modification for weight and cardiovascular event reduction in individuals with overweight/obesity harboring the metabolic syndrome. Methods We performed a cross-sectional analysis of the PREDIMED-Plus trial. Consumption of any category of olive Oil and olive pomace Oil was assessed through a validated food-frequency questionnaire. Multivariable linear regression models were fitted to assess associations between olive Oil Consumption and ABI. Additionally, ABI ≤1 was considered as the outcome in logistic models with different categories of olive Oil and olive pomace Oil as exposure. Results Among 4330 participants, the highest quintile of total olive Oil Consumption (sum of all categories of olive Oil and olive pomace Oil) was associated with higher mean values of ABI (beta coefficient: 0.014, 95% confidence interval [CI]: 0.002, 0.027) (p for trend = 0.010). Logistic models comparing the Consumption of different categories of olive Oils, olive pomace Oil and ABI ≤1 values revealed an inverse association between virgin olive Oils Consumption and the likelihood of a low ABI (odds ratio [OR] 0.73, 95% CI [0.56, 0.97]), while Consumption of olive pomace Oil was positively associated with a low ABI (OR 1.22 95% CI [1.00, 1.48]). Conclusions In a Mediterranean population at high cardiovascular risk, total olive Oil Consumption was associated with a higher mean ABI. These results suggest that olive Oil Consumption may be beneficial for peripheral artery disease prevention, but longitudinal studies are needed.
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olive Oil Consumption and cardiovascular risk in u s adults
Journal of the American College of Cardiology, 2020Co-Authors: Marta Guaschferre, Walter C Willett, Miguel A Martinezgonzalez, Jordi Salassalvado, Gang Liu, Laura Sampson, Joann E Manson, Meir J Stampfer, Qi SunAbstract:Abstract Background Olive Oil intake has been associated with lower risk of cardiovascular disease (CVD) in Mediterranean populations, but little is known about these associations in the U.S population. Objectives This study sought to examine whether olive Oil intake is associated with total CVD, coronary heart disease (CHD), and stroke risk. Methods This study included 61,181 women from the Nurses’ Health Study (1990 to 2014) and 31,797 men from the Health Professionals Follow-up Study (1990 to 2014) who were free of cancer, heart disease, and stroke at baseline. Diet was assessed using food frequency questionnaires at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results During 24 years of follow-up, this study documented 9,797 incident cases of CVD, including 6,034 CHD cases and 3,802 stroke cases. After adjusting for major diet and lifestyle factors, compared with nonconsumers, those with higher olive Oil intake (>0.5 tablespoon/day or >7 g/day) had 14% lower risk of CVD (pooled HR: 0.86; 95% CI: 0.79 to 0.94) and 18% lower risk of CHD (pooled HR: 0.82; 95% CI: 0.73 to 0.91). No significant associations were observed for total or ischemic stroke. Replacing 5 g/day of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive Oil was associated with 5% to 7% lower risk of total CVD and CHD. No significant associations were observed when olive Oil was compared with other plant Oils combined. In a subset of participants, higher olive Oil intake was associated with lower levels of circulating inflammatory biomarkers and a better lipid profile. Conclusions Higher olive Oil intake was associated with lower risk of CHD and total CVD in 2 large prospective cohorts of U.S. men and women. The substitution of margarine, butter, mayonnaise, and dairy fat with olive Oil could lead to lower risk of CHD and CVD.
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abstract p509 olive Oil Consumption and risk of cardiovascular disease
Circulation, 2020Co-Authors: Marta Guasch, Walter C Willett, Miguel A Martinezgonzalez, Jordi Salassalvado, Gang Liu, Laura Sampson, Joann E Manson, Meir J Stampfer, Qi SunAbstract:Background: Olive Oil intake has been associated with lower risk of cardiometabolic risk factors in Mediterranean populations, but little is known about these associations in the U.S. population, w...
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extra virgin olive Oil Consumption reduces the risk of osteoporotic fractures in the predimed trial
Clinical Nutrition, 2017Co-Authors: Jesus Garciagavilan, Miguel A Martinezgonzalez, Monica Bullo, Silvia Canudas, Ramon Estruch, Simona Giardina, Montserrat FitoAbstract:Summary Background & aims The incidence of osteoporotic fractures is lower in countries in the Mediterranean basin. Virgin olive Oil, a key component of the Mediterranean Diet (MDiet), with recognised beneficial effects on metabolism and cardiovascular health, may decrease the risk of osteoporotic fractures. The aim to this study was to explore the effect of chronic Consumption of total olive Oil and its varieties on the risk of osteoporosis-related fractures in a middle-aged and elderly Mediterranean population. Methods We included all participants (n = 870) recruited in the Reus (Spain) centre of the PREvencion con DIeta MEDiterranea (PREDIMED) trial. Individuals, aged 55–80 years at high cardiovascular risk, were randomized to a MedDiet supplemented with extra-virgin olive Oil, a MedDiet supplemented with nuts, or a low-fat diet. The present analysis was an observational cohort study nested in the trial. A validated food frequency questionnaire was used to assess dietary habits and olive Oil Consumption. Information on total osteoporotic fractures was obtained from a systematic review of medical records. The association between yearly repeated measurements of olive Oil Consumption and fracture risk was assessed by multivariate Cox proportional hazards. Results We documented 114 incident cases of osteoporosis-related fractures during a median follow-up of 8.9 years. Treatment allocation had no effect on fracture risk. Participants in the highest tertile of extra-virgin olive Oil Consumption had a 51% lower risk of fractures (HR:0.49; 95% CI:0.29–0.81. P for trend = 0.004) compared to those in the lowest tertile after adjusting for potential confounders. Total and common olive Oil Consumption was not associated with fracture risk. Conclusions Higher Consumption of extra-virgin olive Oil is associated with a lower risk of osteoporosis-related fractures in middle-aged and elderly Mediterranean population at high cardiovascular risk.
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olive Oil Consumption and risk of chd and or stroke a meta analysis of case control cohort and intervention studies
British Journal of Nutrition, 2014Co-Authors: Miguel A Martinezgonzalez, Ligia J Dominguez, Miguel DelgadorodriguezAbstract:Increasing evidence suggests that the Mediterranean diet can reduce the risk of CVD. Olive Oil is the hallmark of this dietary pattern. We conducted a meta-analysis of case-control, prospective cohort studies and a randomised controlled trial investigating the specific association between olive Oil Consumption and the risk of CHD (101,460 participants) or stroke (38,673 participants). The results of all observational studies were adjusted for total energy intake. The random-effects model assessing CHD as an outcome showed a relative risk (RR) of 0.73 (95% CI 0.44, 1.21) in case-control studies and 0.96 (95% CI 0.78, 1.18) in cohort studies for a 25 g increase in olive Oil Consumption. In cohort studies, the random-effects model assessing stroke showed a RR of 0.74 (95% CI 0.60, 0.92). The random-effects model combining all cardiovascular events (CHD and stroke) showed a RR of 0.82 (95% CI 0.70, 0.96). Evidence of heterogeneity was apparent for CHD, but not for stroke. Both the Egger test (P= 0.06) and the funnel plot suggested small-study effects. Available studies support an inverse association of olive Oil Consumption with stroke (and with stroke and CHD combined), but no significant association with CHD. This finding is in agreement with the recent successful results of the PREDIMED randomised controlled trial.
Muhammad Javid - One of the best experts on this subject based on the ideXlab platform.
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Carbon emissions and Oil Consumption in Saudi Arabia
Renewable and Sustainable Energy Reviews, 2015Co-Authors: Khalid Alkhathlan, Muhammad JavidAbstract:This study attempts to analyze the effect of total Oil Consumption and Oil Consumption in the transport 2 sector on the environmental quality of Saudi Arabia over the period from 1971 to 2013. A structural time series technique is used in this study to expose the underlying energy demand trend (UEDT) for the total carbon emissions and carbon emissions from the domestic transport sector. The results reveal that the trend is nonlinear and stochastic both for carbon emissions and for carbon emissions from the transport sector. In both models, the elasticity of carbon emissions with respect to income and the square of income are positive and significant, which implies that there is a monotonically increasing relationship between carbon emissions and income in Saudi Arabia. The results further reveal that the elasticity of carbon emissions with respect to total Oil Consumption and transport Oil Consumption are positive and significant. The empirical findings of this study demonstrate that a growth in real income forces CO2 emissions to grow, whereas the reverse is not true for both models.
Halvor Briseid Storrosten - One of the best experts on this subject based on the ideXlab platform.
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Oil Consumption subsidy removal in opec and other non oecd countries Oil market impacts and welfare effects
Energy Economics, 2017Co-Authors: Finn Roar Aune, Knut Einar Rosendahl, Kristine M Grimsrud, Lars Lindholt, Halvor Briseid StorrostenAbstract:Abstract This paper studies the Oil market effects of phasing out Oil Consumption subsidies in the transport sector. Welfare effects in different countries are also examined. The paper further investigates potential feedback mechanisms of Oil subsidy removal via lower Oil prices in the global Oil market, which may stimulate Oil Consumption in other regions. An intertemporal numerical model of the international Oil market is applied, where OPEC-Core producers have market power. The major subsidisers of Oil are OPEC countries, and the effects of subsidy removal here are quite pronounced. Consumption of Oil in the transport sector of OPEC countries declines significantly. As a result, the global Oil price falls slightly, and other regions increase their Oil Consumption to some degree. Although OPEC consumers are worse off by the subsidy removal, total welfare in OPEC increases due to higher profits from Oil production.
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Oil Consumption subsidy removal in opec and other non oecd countries Oil market impacts and welfare effects
Research Papers in Economics, 2016Co-Authors: Finn Roar Aune, Knut Einar Rosendahl, Kristine M Grimsrud, Lars Lindholt, Halvor Briseid StorrostenAbstract:This paper studies the Oil market effects of phasing out Oil Consumption subsidies in the transport sector. Welfare effects in different countries are also examined. We investigate potential feedback mechanisms of Oil subsidy removal via lower Oil prices in the global Oil market, which may stimulate Oil Consumption in other regions. An intertemporal numerical model of the international Oil market is applied, where OPEC-Core producers have market power. The major subsidizers of Oil are OPEC countries, and we find that the effects of subsidy removal here are quite pronounced. Consumption of Oil in the transport sector of OPEC countries declines significantly. As a result, the global Oil price falls slightly, and other regions increase their Oil Consumption to some degree. Although OPEC consumers are worse off by the subsidy removal, total welfare in OPEC increases due to higher profits from Oil production.
Ross W Morrow - One of the best experts on this subject based on the ideXlab platform.
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analysis of policies to reduce Oil Consumption and greenhouse gas emissions from the us transportation sector
Energy Policy, 2010Co-Authors: Kelly Sims Gallagher, Gustavo Collantes, Ross W Morrow, Henry LeeAbstract:Abstract Even as the US debates an economy-wide CO 2 cap-and-trade policy the transportation sector remains a significant Oil security and climate change concern. Transportation alone consumes the majority of the US’s imported Oil and produces a third of total US Greenhouse-Gas (GHG) emissions. This study examines different sector-specific policy scenarios for reducing GHG emissions and Oil Consumption in the US transportation sector under economy-wide CO 2 prices. The 2009 version of the Energy Information Administration’s (EIA) National Energy Modeling System (NEMS), a general equilibrium model of US energy markets, enables quantitative estimates of the impact of economy-wide CO 2 prices and various transportation-specific policy options. We analyze fuel taxes, continued increases in fuel economy standards, and purchase tax credits for new vehicle purchases, as well as the impacts of combining these policies. All policy scenarios modeled fail to meet the Obama administration’s goal of reducing GHG emissions 14% below 2005 levels by 2020. Purchase tax credits are expensive and ineffective at reducing emissions, while the largest reductions in GHG emissions result from increasing the cost of driving, thereby damping growth in vehicle miles traveled.
D. Platt - One of the best experts on this subject based on the ideXlab platform.
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effect of borage Oil Consumption on fatty acid metabolism transepidermal water loss and skin parameters in elderly people
Archives of Gerontology and Geriatrics, 2000Co-Authors: Thorolf Brosche, D. PlattAbstract:Abstract Human skin is not able to biosynthesize gamma-linolenic acid (GLA, 18:3ω6) from the precursor linoleic acid (LA), or arachidonic acid (AA) from dihomo-gamma-linolenic acid (DHGLA). Dietary supplementation with GLA-rich seed Oil of borage skips the step of hepatic 6-desaturation of fatty acids (FA) and, therefore, compensates the lack of these essential FA in conditions with impaired activity of delta 6-desaturase. Twenty-nine healthy elderly people (mean age 68.6 years), received a daily dose of 360 or 720 mg GLA for 2 months, using Borage Oil in gelatine capsules (Quintesal®180, manufacturer Galderma Laboratorium GmbH, Freiburg, Germany). The effects of fatty acids derived from ingested borage Oil capsules on skin barrier function were assessed by measurement of transepidermal water loss (TEWL). The Consumption of borage Oil induced a statistically significant improvement of cutaneous barrier function in the elderly people, as reflected in a mean decrease of 10.8% in the transepidermal water loss. Thirty-four percent of the people noted itch before borage Oil Consumption and 0% afterwards. Dry skin was claimed to be reduced from 42 to 14%, but no significant alteration of skin hydration was measured. The FA-composition of erythrocyte membrane phospholipids demonstrated an increase of GLA (+70%) and DHGLA (+18%) and a reduction of saturated and monounsaturated FA. There was no significant alteration in nervonic acid or in AA content, but an increase in the DHGLA/AA ratio (+23%). Thus, the Consumption of borage Oil by elderly people lead to alteration of FA metabolism and improved skin function.
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Effect of borage Oil Consumption on fatty acid metabolism, transepidermal water loss and skin parameters in elderly people
Archives of gerontology and geriatrics, 2000Co-Authors: Thorolf Brosche, D. PlattAbstract:Human skin is not able to biosynthesize gamma-linolenic acid (GLA, 18:3omega6) from the precursor linoleic acid (LA), or arachidonic acid (AA) from dihomo-gamma-linolenic acid (DHGLA). Dietary supplementation with GLA-rich seed Oil of borage skips the step of hepatic 6-desaturation of fatty acids (FA) and, therefore, compensates the lack of these essential FA in conditions with impaired activity of delta 6-desaturase. Twenty-nine healthy elderly people (mean age 68.6 years), received a daily dose of 360 or 720 mg GLA for 2 months, using Borage Oil in gelatine capsules (Quintesal 180, manufacturer Galderma Laboratorium GmbH, Freiburg, Germany). The effects of fatty acids derived from ingested borage Oil capsules on skin barrier function were assessed by measurement of transepidermal water loss (TEWL). The Consumption of borage Oil induced a statistically significant improvement of cutaneous barrier function in the elderly people, as reflected in a mean decrease of 10.8% in the transepidermal water loss. Thirty-four percent of the people noted itch before borage Oil Consumption and 0% afterwards. Dry skin was claimed to be reduced from 42 to 14%, but no significant alteration of skin hydration was measured. The FA-composition of erythrocyte membrane phospholipids demonstrated an increase of GLA (+70%) and DHGLA (+18%) and a reduction of saturated and monounsaturated FA. There was no significant alteration in nervonic acid or in AA content, but an increase in the DHGLA/AA ratio (+23%). Thus, the Consumption of borage Oil by elderly people lead to alteration of FA metabolism and improved skin function.
