A recent medical study revealed great benefits of olive oil in reducing the risk of death due to heart or lung diseases, brain disorders and cancer.
The study, whose results were published in the Journal of the American College of Cardiology, indicated that adding less than a tablespoon of olive oil to our diet reduces the risk of death from heart or lung disease, as well as brain disorders and cancer.
The data for the study showed that by comparing the diets of participants who rarely consumed olive oil and those who never consumed olive oil, those who added half a tablespoon or more to their food daily had a 19 percent lower risk of dying from heart disease.
The researchers said that the same group, that is, who added olive oil to their diet, was less likely to die from cancer by 17%, and less likely to die from lung diseases by 18%.
This level of olive oil consumption was also associated with a 29 percent lower risk of death from neurodegenerative diseases such as Alzheimer’s and Parkinson’s.
The researchers also noted that substituting 10 grams or just under a tablespoon of olive oil per day for the same amount of obesity, butter, mayonnaise and dairy products reduced the risk of early death from all causes by up to 34 percent.
Commenting on the findings of the study, the study’s lead author, Marta-Joach-Ferrett, said: “Our findings support current dietary recommendations to increase the intake of olive oil and other unsaturated vegetable oils.”
The study included evaluating data from 60,582 women and 31,801 men over a period of 28 years, of adults residing in the United States of America.
The participants’ diets were assessed by a questionnaire every four years, in which they were asked how often they ate certain foods and types of fats and oils, as well as the brand or type of oils they used for cooking and in salads, added to food or baking, and used for baking and frying in The house, according to Sky News Arabia.
The data also found that those with higher olive oil consumption tended to be more physically active, were less likely to smoke, and had higher consumption of fruits and vegetables than those who ate less.
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