A publication in April 2020 showed that higher olive oil consumption lowers the risk for cardiovascular disease. The study consisted of 61,181 women from the Nurses’ Health Study (1990 to 2014). The other part of the study were 31,797 men from the Health Professionals Follow-up Study (1990 to 2014). The follow-up time for both studies was 24 years. Both men and women were free of cancer, heart disease, and stroke at baseline.
Results of the study
The patients received food questionnaires at baseline and every 4 years. The researchers compared the group with the highest olive oil consumption to the group with the lowest olive oil consumption. The higher olive oil intake group had 18% less coronary heart disease when compared to the group with lower olive oil intake. Similarly, there was 14% less cardiovascular disease present in the higher olive oil intake group.
In addition, the researchers did an unhealthy fat replacement experiment. Anybody eating more than 7 grams of margarine, butter, mayonnaise, or dairy fat per day was labeled as higher fat intake. Researchers replaced only 5 grams per day of unhealthy fats by an equivalent amount of olive oil. This diminished the coronary heart disease risk by 7%.
Polyphenols lower the risk for cardiovascular disease
We know from other studies that the active ingredient in olive oil that protects the heart are polyphenol compounds. Polyphenols are one group of compounds that lower heart attack and stroke rates.
Olive oil also contains unsaturated fatty acids
Apart from polyphenols olive oil also contains unsaturated fatty acids. Researchers showed that these prevent clotting of coronary arteries, which means that they prevent heart attacks and strokes.
Research at St. Michael’s Hospital in Toronto, Canada showed that a protein in the blood, apolipoprotein A-IV (Apo A-IV) was important. It inhibits platelet aggregation and clotting. When you eat a meal with olive oil your Apo A-IV level goes up. This stabilizes your platelets for some time. As a result, any person who eats a Mediterranean diet with olive oil has a relative protection from heart attacks and strokes.
Higher Olive Oil Consumption Lowers the Risk for Cardiovascular Disease
Conclusion
A large study spanned over 24 years and involved 61,181 women and 31,797 men. It showed that higher olive oil consumption lowers the risk for cardiovascular disease. The higher olive oil intake group had 18% less coronary heart disease when compared to the group with lower olive oil intake. Researchers labeled anybody eating more than 7 grams of margarine, butter, mayonnaise, or dairy fat per day as higher fat intake. When people replaced only 5 grams per day of unhealthy fats by an equivalent amount of olive oil, there was a reduction of coronary heart disease risk by 7%.
Polyphenols and the unsaturated fatty acids
Other research showed that it is the polyphenols and the unsaturated fatty acids in olive oil that protect people from heart attacks and strokes. When you combine the use of olive oil with a Mediterranean diet, which contains a lot of vegetables, you amplify the protective effect of olive oil with the bioflavonoids of the vegetables. The end result is a much lower risk of heart attacks and strokes.
