Social Patterning of olive oil consumption amongst elderly Eastern Mediterraneans
Abstract
Background: Olive oil is the primary component of the Mediterranean diet, implicated as a protective factor in numerous age-related diseases and longevity. Paradoxically, while global olive oil consumption has surged over the past decades, Mediterranean nations struggle to sustain high intake levels. We aimed to characterise the social patterning of olive oil use among elderly Cypriots as a means of understanding unfavourable consumption patterns.
Methods: Cross-sectional study among 125 elderly Greek Cypriots. Olive oil intake was assessed using a 5-point scale: 0 (exclusive use of other dietary fats), 1 (primarily other dietary fats), 2 (equal frequency of olive oil and other fats), 3 (primarily olive oil), and 4 (exclusively olive oil). Sociodemographic variables included educational attainment and urbanisation (urban vs. rural residence). Linear regression models, adjusted for age and gender, evaluated the associations between these factors and consumption scores.
Results: Rural residents reported significantly higher olive oil intake than urban residents (mean difference = 1.1, p = 0.015). A significant interaction between urbanisation and education was observed (p-value interaction = 0.042). Individuals with high educational attainment residing in urban areas exhibiting consumption scores comparable to rural residents. The lowest consumption levels occurred among urban residents with lower educational attainment.
Conclusions: Our study reveals a distinct urban-rural divide in the preservation of olive oil consumption among Cypriot elderly. Higher consumption in rural areas likely reflects better access to local production and stronger cultural retention. Education appears as a protective factor against declining consumption in urban settings. Public health interventions should prioritize urban populations with lower educational attainment to promote the retention of olive oil as a primary dietary fat source and reduce the risk of age-related diseases.
Key messages: • Urbanisation appears to be a major social determinant of declining olive oil consumption amongst elderly Cypriots.
• High educational attainment appears to buffer the urban decline in olive oil consumption, revealing a socially patterned adherence to healthier eating habits.
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BibTeX
@article{heraclides2026social,
title = {{Social Patterning of olive oil consumption amongst elderly Eastern Mediterraneans}},
author = {A Heraclides and A Christodoulidou and D Ioannou},
journal = {The European Journal of Public Health},
year = {2026},
month = oct,
doi = {10.1093/eurpub/ckag169.007},
url = {https://doi.org/10.1093/eurpub/ckag169.007},
note = {CC BY-NC 4.0},
}
RIS
TY - JOUR
TI - Social Patterning of olive oil consumption amongst elderly Eastern Mediterraneans
AU - A Heraclides
AU - A Christodoulidou
AU - D Ioannou
PY - 2026
DA - 2026/10/01
JO - The European Journal of Public Health
DO - 10.1093/eurpub/ckag169.007
UR - https://doi.org/10.1093/eurpub/ckag169.007
AB - Background: Olive oil is the primary component of the Mediterranean diet, implicated as a protective factor in numerous age-related diseases and longevity. Paradoxically, while global olive oil consumption has surged over the past decades, Mediterranean nations struggle to sustain high intake levels. We aimed to characterise the social patterning of olive oil use among elderly Cypriots as a means of understanding unfavourable consumption patterns. Methods: Cross-sectional study among 125 elderly Greek Cypriots. Olive oil intake was assessed using a 5-point scale: 0 (exclusive use of other dietary fats), 1 (primarily other dietary fats), 2 (equal frequency of olive oil and other fats), 3 (primarily olive oil), and 4 (exclusively olive oil). Sociodemographic variables included educational attainment and urbanisation (urban vs. rural residence). Linear regression models, adjusted for age and gender, evaluated the associations between these factors and consumption scores. Results: Rural residents reported significantly higher olive oil intake than urban residents (mean difference = 1.1, p = 0.015). A significant interaction between urbanisation and education was observed (p-value interaction = 0.042). Individuals with high educational attainment residing in urban areas exhibiting consumption scores comparable to rural residents. The lowest consumption levels occurred among urban residents with lower educational attainment. Conclusions: Our study reveals a distinct urban-rural divide in the preservation of olive oil consumption among Cypriot elderly. Higher consumption in rural areas likely reflects better access to local production and stronger cultural retention. Education appears as a protective factor against declining consumption in urban settings. Public health interventions should prioritize urban populations with lower educational attainment to promote the retention of olive oil as a primary dietary fat source and reduce the risk of age-related diseases. Key messages: • Urbanisation appears to be a major social determinant of declining olive oil consumption amongst elderly Cypriots. • High educational attainment appears to buffer the urban decline in olive oil consumption, revealing a socially patterned adherence to healthier eating habits.
SN - 1101-1262
SN - 1464-360X
ER -