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News | Mar 18 2020

New Study Underlines Olive Oil’s Many Health Benefits

New research shows that replacing butter and margarine with olive oil reduces cardiovascular disease significantly

It’s common knowledge that the Mediterranean diet helps prevent strokes and heart disease, improve brain health, and reduce the risk of cancer, high cholesterol and diabetes. And now, another study has further confirmed the benefits of olive oil for health.

Consumers in the US tend to use products like soybean oil, canola oil, butter and margarine when cooking; however, a recent article in CNN revealed that replacing 5 grams of the latter two with olive oil effectively reduced coronary artery disease by up to 7%. Moreover, people who consume around ½ tablespoon of olive oil each day reduced the risk of cardiovascular disease by 15% and coronary artery disease by 21%.

Says Dr. Frank Hu, from Harvard’s TH Chan School of Public Health, “The main thing is to replace unhealthy fats with olive oil and that can improve cholesterol, reduce inflammatory biomarkers and improve cardiovascular health… These small changes can have significant health benefits in the long run.”

These findings were officially presented at the American Heart Association’s Prevention, Lifestyle and Cardiometabolic Health Scientific Sessions 2020. It’s also worth noting that olive oil was found to be more stable at higher temperatures compared to other oils, such as coconut and canola.



 



 

Extra virgin olive oil from Spain. Toya Legido/@ICEX.
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