Correction: Only virgin type of olive oil consumption reduces the risk of mortality. Results from a Mediterranean population-based cohort

Eur J Clin Nutr. 2023 Mar;77(3):407. doi: 10.1038/s41430-022-01239-7.

Carolina Donat-Vargas^{1

2

3}, Esther Lopez-Garcia⁴, José R Banegas⁴, Miguel Á Martínez-González^{5

6

7}, Fernando Rodríguez-Artalejo^{4

8}, Pilar Guallar-Castillón^{4

8}

¹ Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029, Madrid, Spain. carolina.donat.vargas@ki.se.
² ISGlobal, Barcelona, Spain. carolina.donat.vargas@ki.se.
³ Unit of Cardiovascular and Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, 171 77, Stockholm, Sweden. carolina.donat.vargas@ki.se.
⁴ Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029, Madrid, Spain.
⁵ Department of Preventive Medicine and Public Health, School of Medicine, Universidad de Navarra, 1008, Navarra, Spain.
⁶ CIBEROBN (CIBER of Obesity and Nutrition), 28029, Madrid, Spain.
⁷ Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA, USA.
⁸ IMDEA-Food Institute, CEI UAM+CSIC, Madrid, Spain.

No abstract available

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