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Extra virgin olive oil consumption reduces the risk of osteoporotic fractures in the PREDIMED trial
Authors:J.F. García-Gavilán  M. Bulló  S. Canudas  M.A. Martínez-González  R. Estruch  S. Giardina  M. Fitó  D. Corella  E. Ros  J. Salas-Salvadó
Affiliation:1. Human Nutrition Unit, Biochemistry and Biotechnology Department, Faculty of Medicine and Health Sciences, University Hospital of Sant Joan de Reus, IISPV, Universitat Rovira i Virgili, C/Sant Llorenç 21, 43201, Reus, Spain;2. CIBERobn Physiopathology of Obesity and Nutrition, Instituto de Salud Carlos III, Madrid, Spain;3. University of Navarra, Pamplona, Spain;4. Department of Internal Medicine, August Pi i Sunyer Institute of Biomedical Research (IDIBAPS), Hospital Clinic, University of Barcelona, Barcelona, Spain;5. Cardiovascular Risk and Nutrition (Regicor Study Group), Hospital del Mar Medical Research Institute, Barcelona Biomedical Research Park, Barcelona, Spain;6. Department of Preventive Medicine, University of Valencia, Valencia, Spain;g. Lipid Clinic, Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, Barcelona, Spain
Abstract:
Keywords:Olive oil  Osteoporotic fractures  Prevention  Aging  MedDiet  Mediterranean diet  BMD  bone mineral density  MUFA  monounsaturated fatty acids  PUFA  polyunsaturated fatty acids  EVOO  extra virgin olive oil  FFQ  food frequency questionnaire  BMI  body mass index
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