Half a tablespoon of olive oil each day reduces cardiac deaths by 20 percent, study says


The American study is the first of its kind for students outside of the Mediterranean and in Europe

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Cooking half a teaspoon of olive oil daily can prolong life and reduce the risk of cancer, heart disease and Alzheimer’s disease.

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In addition, replacing 10 grams of margarine with butter on the same fat reduced the risk of death by 34 percent compared with people whose diets were low in fat, concluded a study conducted by Harvard University.

The use of extra virgin olive oil was found to be associated with a lower risk of cancer, cardiovascular disease, and dementia, it was found.

“This is the first long-term study, including more than 90,000 follow-ups for 30 years, made by Americans on olive oil and death,” said study author Marta Guasch-Ferre.

“Previous studies have been conducted in the Mediterranean and in Europe where people drink olive oil.

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“Our results provide additional support for the idea of ​​replacing saturated fats with saturated fats and unsaturated fats, such as olive oil, to prevent premature death.”

The findings are based on two long-term government studies on the nutrition of healthcare professionals: Health Nurses Health Studies and Health Care Worker Survey. The study did not include men and women who had symptoms of cancer or heart disease when the study began in 1990.

Men and women who drank a lot of olive oil had a 19 percent lower risk of dying from heart disease such as heart disease or stroke and 18 percent were more likely to die from respiratory illness. Cancer deaths and neurogenerative diseases such as Alzheimer’s in these populations were reduced by 17 and 29 percent, respectively.

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Replacing 10 grams of margarine with 10 grams of olive oil increases life expectancy by 16 percent. The minimum risk from the amount of mayonnaise was 19 percent.

The benefits of olive oil are derived from its component of monosaturated fatty acids which experts believe include both anti-oxidant and anti-inflammatory properties and can also lower blood pressure.

“Given the lack of preventive measures against Alzheimer’s disease and the high mortality and morbidity associated with the disease, this finding, if confirmed, is crucial to human health,” wrote Susanna C. Larsson, an assistant professor of epidemics at the Karolinska Institutet. . in Stockholm, next editor.

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Although previous studies have found health benefits from olive oil, the findings need to be repeated, he added.

“Are the associations causal or false? Is the use of olive oil to prevent some heart disease, such as stroke and atrial fibrillation, alone or other serious illnesses and causes of death? What can olive oil do to prevent it?” Those who ate a lot of olive oil were also stronger, eating more fruits and vegetables than those who had less fat in their diet.

“It is possible that the consumption of extra virgin olive oil is a sign of nutrition and economic growth,” Guasch-Ferré said. “However, even if we changed this and other financial measures, our results remained the same.”

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