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Olive oil consumption linked to 19% lower cardiovascular death risk
A long-term study published in the Journal of the American College of Cardiology has linked daily olive oil consumption to a significant reduction in cardiovascular mortality. The research, which tracked over 90,000 adults in the United States for 28 years, found that consuming more than 7 grams of olive oil per day—approximately half a tablespoon—was associated with a 19% lower risk of death from cardiovascular disease compared to those who consumed it rarely or not at all.
The study highlights that the health benefits are particularly pronounced when olive oil is used as a replacement for saturated fats such as butter, margarine, mayonnaise, and dairy fats. In instances where 10 grams of these fats were substituted with olive oil, researchers observed a reduction in total mortality risk ranging from 8% to 34%.
Beyond heart health, the observational study also noted associations between higher olive oil intake and lower mortality rates from cancer, respiratory diseases, and neurodegenerative conditions. Nutritionists emphasize that the benefit stems from the replacement of unhealthy fats with monounsaturated fats and antioxidants found in olive oil, rather than simply adding it to an existing diet.
Entities
Aline Maldonado · Brazil · Journal of the American College of Cardiology · Ministry of Health · United States
Claims
What the coverage asserts, and how many sources carry each claim.
- [● 3 SOURCES] Daily intake of more than 7 grams of olive oil is associated with a 19% reduction in the risk of cardiovascular death. gazeta24h.com · portalrbn.com.br · revistaforum.com.br
- [● 3 SOURCES] The study followed more than 90,000 adults in the United States over a period of 28 years. gazeta24h.com · portalrbn.com.br · revistaforum.com.br
- [● 3 SOURCES] A study was published in the Journal of the American College of Cardiology. gazeta24h.com · portalrbn.com.br · revistaforum.com.br
- [○ 1 SOURCE] Higher olive oil consumption was associated with lower mortality from cancer, neurodegenerative diseases, and respiratory diseases. revistaforum.com.br
- [● 3 SOURCES] Replacing butter, margarine, mayonnaise, or dairy fat with olive oil is associated with lower mortality risk. gazeta24h.com · portalrbn.com.br · revistaforum.com.br
- [○ 1 SOURCE] Replacing 10 grams of saturated fats with olive oil is associated with an 8% to 34% reduction in total mortality risk. revistaforum.com.br