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A study tracking 40,622 Spanish citizens over a 13 year period found that those who had the highest consumption of olive oil, compared to little or no consumption, had a 26 percent risk reduction in death from any cause.
The study also identified a 44 percent risk reduction in death from cardiovascular disease. While olive oil is a monounsaturated fatty acid, it is known to work synergistically with essential fatty acids, such as DHA, to enhance their incorporation into cell membranes.
The bottom line is that olive oil should be part of the fat intake of a healthy diet, especially for those who are concerned about their cardiovascular health.
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The study also identified a 44 percent risk reduction in death from cardiovascular disease. While olive oil is a monounsaturated fatty acid, it is known to work synergistically with essential fatty acids, such as DHA, to enhance their incorporation into cell membranes.
The bottom line is that olive oil should be part of the fat intake of a healthy diet, especially for those who are concerned about their cardiovascular health.
More...
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