A new study has found that olive oil may help you live longer.
The study, published Monday in the Journal of the American College of Cardiology, found that people who consume more than half a tablespoon (7 grams) of olive oil per day have a lower risk of die from cardiovascular disease, cancer, neurodegenerative diseases and respiratory diseases.
Researchers have also found that people live longer when they replace 10 grams per day of margarine, butter, mayonnaise, and dairy fat with olive oil.
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For the study, the researchers – led by Marta Guasch-Ferré, senior researcher in the Department of Nutrition at Harvard TH Chan School of Public Health – analyzed 60,582 women and 31,801 men who participated in the health study. nurses and health professionals. Follow-up study, according to a press release.
None of the participants had cardiovascular disease or cancer at the start of the study in 1990.
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Every four years, participants’ diets were assessed using a questionnaire asking them how often they consumed specific types of fats and oils and what types of oils they used for cooking, according to the release. Press.
Researchers found that participants who consumed more olive oil were more likely to be physically active, less likely to smoke, consumed more fruits and vegetables, and were more likely to have Southern European or Mediterranean ancestry. , according to the press release.
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Over the 28 years of the study, there were 36,856 deaths among the participants.
Compared with participants who rarely or never consumed olive oil, participants who consumed the most olive oil had a “19% lower risk of cardiovascular mortality, 17% lower risk of cancer mortality, 29 Lower risk of neurodegenerative mortality and 18%. lower risk of respiratory mortality, ”the press release said.
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When participants replaced other fats – including margarine, butter, mayonnaise and dairy fats – with olive oil, the risk of death was reduced from 8% to 34%, according to the ‘study.
“Our results support current dietary recommendations for increasing consumption of olive oil and other unsaturated vegetable oils,” Guasch-Ferré, lead author of the study, said in a press release.
“Clinicians should advise patients to replace certain fats, such as margarine and butter, with olive oil to improve their health,” added Guasch-Ferré. “Our study helps make more specific recommendations that will be easier for patients to understand and hopefully implement into their diets.”
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In an editorial on the study, Susanna C. Larsson, associate professor of epidemiology at the Karolinska Institutet in Stockholm, said more research was needed on the topic.
“The current study and previous studies have shown that consuming olive oil can have beneficial health effects,” Larsson said, according to the press release. “However, several questions remain.”
“Are the associations causal or false? Larsson added. “Does consumption of olive oil protect against certain cardiovascular diseases, such as stroke and atrial fibrillation, only or also for other major diseases and causes of death? olive oil needed for a protective effect? More research is needed to address these questions. “
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