Study Links Olive Oil with Lower Risk of Cardiovascular Disease

A new study published in the Journal of the American College of Cardiology related olive oil consumption to decreased mortality risk. Consuming more than half a tablespoon of olive oil per day is associated with lower risk of cardiovascular mortality, cancer mortality, and respiratory disease mortality. The study participants replaced butter, margarine, mayonnaise, and dairy fat with olive oil. The study found that replacing 10g/ day of these fats with olive oil is also associated with a lower risk of mortality as well. The study is observational and noted that other factors such as physical activity and not smoking could also be factors in lowered mortality. Participants who used olive oil for cooking, in salad dressings, and on bread were often more likely to eat fruits and vegetables and be physically active.

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Picture Credit Susanne Kuehne

Posted on 28 January 2022