New research shows how the use of olive oil can reduce the risk of heart disease and cancerDon't store avocado like this: it's dangerous
New research shows how the use of olive oil can reduce the risk of heart disease and cancer
According to a search consumption of olive oil reduces the risk of cardiovascular disease and cancer. The study conducted by researchers at Harvard University found that replacing margarine, butter, mayonnaise and milk fat with olive oil is linked to a lower risk of death from heart disease, and more. (Read also: Olive oil is better than Viagra: 9 tablespoons a week are enough and that's it)
A systematic review
The research team looked at 60.582 women and 31.801 men who were free from cardiovascular disease or basal cell carcinoma. The results showed how the diet affects the health and well-being of patients; in particular, nutrition was assessed by means of a questionnaire on the frequency of foods every 4 years.
It has been proven that one higher olive oil intake is associated with a 19% lower risk of cardiovascular disease mortality, 17% cancer mortality, 29% neurodegenerative disease mortality and 18% respiratory disease mortality. What emerged specifically is that replacing an amount equal to about 10 grams per day of margarine, butter, mayonnaise and milk fat with the equivalent amount of olive oil decreases the risk of mortality.
Follow us on Telegram | Instagram | Facebook | TikTok | Youtube
Could it be interesting for you:
- Dark chocolate and olive oil: the winning combination for a healthy heart
- Olive oil is the best of all for protecting the heart: Harvard also confirms it
- Extra virgin olive oil: why consume it regularly
- Olive oil: 10 things to know to choose and consume it at its best
- Olive oil fights diabetes and protects the liver