In a remarkable analysis of the impact of olive oil consumption on cardiovascular risk, 61,181 women and 31,797 men were analyzed by the Harvard T.H. Chan School of Public Health. This was a subsample of the “Nurses’ Health Study” and the “Health Professional’s Follow-up Study”. Their results revealed that the substitution of margarine, butter, mayonnaise, and dairy fat with olive oil reduced the risk of primary cardiovascular disease. Furthermore, olive oil reduced inflammatory biomarkers despite a lower consumption among the US study sample compared to other Mediterranean groups. The authors attribute these observations to the polyphenol and monounsaturated fat content, among other properties, and speculate that a higher consumption of virgin olive oil may have even greater beneficial effects.
Recent Posts
- Lifestyle changes to prevent cardio- and cerebrovascular disease at midlife: A systematic review.
- Dietary patterns and urinary phthalate exposure among postmenopausal women of the Women’s Health Initiative.
- PPARγ Gene as a Possible Link between Acquired and Congenital Lipodystrophy and its Modulation by Dietary Fatty Acids.
- Assessing the Mediterranean diet adherence during pregnancy: Practical considerations based on the associations with cardiometabolic risk.
- Comparison of a pre-bariatric surgery very low-calorie ketogenic diet and the Mediterranean diet effects on weight loss, metabolic parameters, and liver size reduction.
Archives
- April 2023
- November 2022
- October 2022
- September 2022
- August 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- November 2020
- September 2020
- June 2020
- May 2020
- April 2020
- March 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- June 2019
- May 2019
Categories
Tags
adolescents
aging
Alzheimer disease
basic research
breast cancer
cancer
cardiovascular disease
children
chronic diseases
cognitive function
COVID-19
cross-sectional study
depression
Diabetes
diet
dietary patterns
elder
extra virgin olive oil
gut microbiome
health promotion
Human health
inflammation
lifestyle
mediterranean diet
mental health
metabolic health
metabolic syndrome
mortality
neurodegenerative disease
Non-alcoholic fatty liver disease
nutrition
Obesity
olive extracts
olive oil
phenolic compound
phenolic compounds
physical activity
PREDIMED
Pregnancy
quality of life
RCT
systematic review
virgin olive oil
weight loss
Women health
Recent Comments