Protective effect of extra virgin olive oil (EVOO) consumption on the physical component of health-related quality of life in aging adults

The Mediterranean dietary pattern (MedDiet) is associated with numerous health benefits, particularly in preventing chronic diseases and promoting well-being. Extra virgin olive oil (EVOO), a key component of the MedDiet, is rich in monounsaturated fatty acids (MUFAs), polyphenols, and antioxidants, which may help slow age-related physical decline. Health-related quality of life (HRQoL) is a crucial indicator of population health, and with an aging population, it is essential to assess whether dietary habits influence the physical component (Comp-P) of HRQoL. This study examines this association in older adults to provide evidence supporting dietary recommendations for healthy aging. A cross-sectional study was conducted on 180 physically active adults aged 41–80, all adhering to the MedDiet. Data were collected using the MEDAS, RAPA-Q, and SF-36 questionnaires. Participants were classified into two groups based on EVOO consumption: MT4 (≥ 4 tablespoons/day) and LT4 (< 4 tablespoons/day). In the LT4 group, Comp-P and age showed a moderate, negative, and significant correlation (r = − 0.349, p = 0.009), while in the MT4 group, the correlation was weak, negative, and not significant (r = − 0.007, p = 0.431). Similarly, bodily pain correlated negatively with age in the LT4 group (r = − 0.328, p = 0.014), whereas no significant association was found in the MT4 group (r = 0.102, p = 0.234). Among adults aged 41–80, higher EVOO consumption (≥ 4 tablespoons/day) may have a protective effect, mitigating the impact of aging on self-perceived physical health and functional capacity.