Consumption of Olive Oil, Butter, and Vegetable Oils and Coronary Heart Disease Risk Factors

Maurizio Trevisan, Vittorio Krogh, Jo Freudenheim, Alma Blake, Paola Muti, Salvatore Panico, Eduardo Farinaro, Mario Mancini, Alessandro Menotti, Giorgio Ricci

Research output: Contribution to journalArticlepeer-review


The cross-sectional association between consumption of various fats (eg, butter, olive oil, and vegetable oil) and risk factors for coronary heart disease was analyzed in a sample of 4903 Italian men and women 20 to 59 years of age. The intake of fats was ascertained by an interviewer-administered questionnaire. Increased consumption of butter was associated with significantly higher blood pressure and serum cholesterol and glucose levels for men; in women only the association with glucose reached statistical significance. In both sexes consumption of olive oil and vegetable oil was inversely associated with serum cholesterol and glucose levels and systolic blood pressure. These findings were adjusted for confounding effects of other risk factors for cardiovascular disease. These cross-sectional findings from a large population sample suggest that consumption of butter may detrimentally affect coronary risk factors, while polyunsaturated and monounsaturated fats may be associated with a lower coronary risk profile.

Original languageEnglish
Pages (from-to)688-692
Number of pages5
JournalJournal of the American Medical Association
Issue number5
Publication statusPublished - Feb 2 1990

ASJC Scopus subject areas

  • Medicine(all)


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