Higher olive oil intake linked to lower cardiovascular mortality

Consuming more than 7 grams (>1/2 tablespoon) of olive oil per day may reduce deaths from cardiovascular disease, cancer, neurodegenerative disease and respiratory disease, according to a study published today in the Journal of the American College of Cardiology rate

"Our findings support current dietary recommendations for increased intake of olive oil and other unsaturated vegetable oils," said Dr.

Using participants from the Nurses' Health Study and the Health Professionals Follow-up Study, the researchers analyzed 60,582 women and 31,801 men who were free of cardiovascular disease and cancer at the study's baseline in 1990

Olive oil consumption was calculated based on the sum of three items in the questionnaire: olive oil used for dressing salads, olive oil added to food or bread, and olive oil used for baking and frying at home

The consumption of olive oil is classified as follows:

• Not used or less than once a month

• >0 ~≤4.

  
  

• 4.

  
  

• >7 grams per day (>1/2 tbsp)

During the 28-year study, there were 36,856 deaths, including 22,768 in the Nurses' Health Study and 14,076 in the Health Professionals Follow-up Study

When the researchers compared those who ate little or never olive oil, those who ate the most olive oil had a 19 percent reduction in cardiovascular disease mortality, a 17 percent reduction in cancer mortality, and a 29 percent reduction in neurodegenerative disease mortality.

“It is possible that high olive oil consumption is a marker of an overall healthy diet and higher socioeconomic status

Susanna C.

The American College of Cardiology envisions a world where innovation and knowledge optimize cardiovascular care and outcomes