Higher olive oil intake associated with lower risk of mortality

Higher olive oil intake associated with lower risk of mortality.

On the 10th January a new study was published in the peer-reviewed Journal of the American College of Cardiology. The study was led by scientists at the Harvard School of Public Health who studied the health and diet of 90,000 U.S. health care workers during a 28 year period, one of the biggest studies to date.

They found that those that consumed a higher olive oil intake (more than 1/2 tbsp) daily was associated with a 19% lower risk of all causes of death.
The study also concluded that olive oil may have a significant impact on disease and cause-related deaths.
29% lower risk of neurodegenerative mortality
19% lower cardiovascular disease mortality
19% lower risk of cancer mortality
18% lower risk of respiratory mortality

The researchers also developed statistical models to simulate what would happen if a person swapped 10g per day of margarine, butter, mayonnaise or dairy fat with olive oil. This lowered the risk of death from all causes by 8-34%

The study suggests that people should “consume a more plant-based diet and prioritise fatty acids such as olive oil because they have a better nutritional composition (high in phenols and antioxidants), instead of using butter or margarines or other animal fats that have been shown to have detrimental effects for health,”  Guasch-Ferré, a senior research scientist in the Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts

 

Higher olive oil intake associated with lower risk of mortality

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The body of evidence supporting the health benefits of including olive oil in our diet just keeps growing.

Head over to my socials for some plant based recipe ideas!

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