Olive oil consumption has been linked to a lower risk of death from heart disease or cancer.
The use of olive oil instead of margarine, butter, mayonnaise, and dairy fat was linked to a lower risk of death.
According to a study published today (January 10, 2022) in the Journal of the American College of Cardiology, consuming more than 7 grams (andgt;12 tablespoon) of olive oil per day is linked to a reduced risk of cardiovascular disease, cancer, neurodegenerative disease, and respiratory disease mortality.
The study discovered that replacing about 10 grams of margarine, butter, mayonnaise, and dairy fat with the same amount of olive oil reduces mortality risk.
Marta Guasch-Ferré, PhD, a senior research scientist in the Department of Nutrition at Harvard TH Chan School of Public Health and the study’s lead author, said, “Our findings support current dietary recommendations to increase intake of olive oil and other unsaturated vegetable oils.”
“To improve their health, clinicians should advise patients to replace certain fats, such as margarine and butter, with olive oil.”
Our research aids in the development of more specific recommendations that patients will be able to understand and hopefully incorporate into their diets.”
Researchers analyzed 60,582 women and 31,801 men who were free of cardiovascular disease and cancer at the study’s baseline in 1990 using participants from the Nurses’ Health Study and the Health Professionals Follow-up Study.
A questionnaire was used every four years during the 28-year follow-up period to assess diet.
In the previous year, the survey asked how often they consumed specific foods, fats, and oils, as well as which brand or type of oils they used for cooking and at the table.
The sum of three items in the questionnaire were used to calculate olive oil consumption: salad dressings, olive oil added to food or bread, and olive oil used for baking and frying at home.
13.5 grams of olive oil was contained in one tablespoon.
The participants’ reported oil brand and type of fat used for cooking at home were used to calculate the consumption of other vegetable oils.
The amount of margarine or butter added from baking and frying at home was calculated based on the frequency of stick, tub, or soft margarine consumption and the amount of margarine or butter added from baking and frying at home.
Dairy and other fats and nutrients were also factored into the equation.
According to the findings, olive oil consumption increased from…
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