Olive Oil Consumption Linked to a Lower Risk of All-Cause Mortality

Olive oil contains a large amount of polyphenols, compounds that help neutralize free radicals. According to a recent study, higher olive consumption may be associated with a lower risk of cardiovascular and all-cause mortality.

The researchers used data from 1,567 adults who took part in the Valencian Nutrition Survey. A food frequency questionnaire was used to determine dietary intake of olive oil. Participants were followed for 18 years, and all deaths were recorded.

Participants who consumed up to one tablespoon of olive oil daily had a 9% lower risk of all-cause mortality compared to those who consumed olive oil less than once per month. Participants who consumed 2 or more tablespoons daily had a 31% lower risk.

Participants who consumed 2 or more tablespoons per day of olive oil also had a lower risk of cardiovascular and cancer mortality.

The study was conducted by researchers from the University Miguel Hernández and University of Porto. It was published online ahead of print on August 30, 2022, in the journal Frontiers in Nutrition.

Olive oil consumption was associated with a lower risk of cardiovascular disease in a previous study.