Olive Oil Linked to Lower Risk of Cardiovascular Disease
Olive oil is the natural oil extracted from olives, the fruit of the olive tree. Virgin olive oil is extracted by pressing the olives and no heat or chemicals are used in the extraction process. A recent study has found that olive oil consumption may be associated with a lower risk of cardiovascular disease and stroke.
Participants in the study included 59,977 adults who did not have cardiovascular disease at the beginning of the study. They were followed for an average of 10 years. Food frequency questionnaires were administered at baseline to determine olive oil consumption.
The researchers found that participants that consumed the most olive oil had the lowest risk of cardiovascular disease and stroke compared to those with the lowest consumption. They also found that the maximum benefit was seen when participants consumed approximately one ounce of olive oil daily. The association was strongest when virgin olive oil was consumed.
The study was conducted by researchers from Universidad Autónoma de Madrid-IdiPaz. The study was published on November 14, 2021 in the journal Clinical Nutrition.