Dietary studies link olive oil and saturated fats to specific health outcomes

Recent nutritional research has highlighted the complex effects of different fats on health. A study conducted at the University of Bergen in Norway found that a diet high in saturated fats, where nearly one third of energy intake came from these fats, improved several cardiovascular risk indicators. While LDL cholesterol levels rose by 5 to 10 percent, researchers noted this was primarily due to an increase in larger LDL particles, which are considered less risky than small, dense particles. The study, involving 193 adults with obesity, also observed improvements in triglycerides and HDL cholesterol levels.

Separately, a long term analysis involving over 92,000 participants in the United States suggests that consuming at least 7 grams of olive oil daily is associated with a 28 percent lower risk of death from dementia. The 28 year study, which utilized data from the Nurses’ Health Study and the Health Professionals Follow-Up Study, found that replacing margarine or mayonnaise with olive oil provided this benefit, whereas replacing them with other vegetable oils or butter did not show a similar correlation.