How your health changes if you drink half a spoon of olive oil a day

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Olive oil is known for its excellent properties, where cooking it can reduce the possibility of many health problems, such as heart attack and stroke.

In particular, consuming half a tablespoon of olive oil daily, an important ingredient in the Mediterranean diet, has also been linked to a reduced chance of dying from cancer or other diseases such as Alzheimer’s disease.

According to experts, in addition to using olive oil, which you can specifically tell if it is extra virgin, it is especially important to replace fats such as butter and margarine with olive oil, offering even greater benefits.

The research showed the importance of olive oil in our daily life. For the purposes of the study, Harvard University researchers looked at three decades of data from nearly 100,000 people. “Our findings support current dietary recommendations to increase intake of olive oil and other unsaturated vegetable oils,” said lead researcher Dr. Marta Guasch-Ferré. “Physicians should advise patients to replace some fats, such as margarine and butter, with olive oil to improve their health. “Our study helps formulate more specific recommendations that will be easier for patients to understand, and we hope to implement them in their diet.”

The study, published in the Journal of the American College of Cardiology, used data from 60,582 women and 31,801 men. All participants worked in the health sector and did not have cardiovascular disease or cancer when the study began in 1990. Every four years, they were asked about their food intake and were asked how often they ate specific foods and the type of fats and oils they used. in their cooking a year ago.

During these 28 years of research, 36,856 deaths occurred among the participants. The researchers then compared data from people who consumed more than 7 grams of olive oil per day, which is equal to about half a tablespoon, with those who consumed 4.5 grams or less. They found that people who consumed more olive oil had a 19% lower risk of cardiovascular death, such as heart attack or stroke. Similar benefits were seen for cancer and respiratory diseases with a lower risk of death by up to 18% while the chances of dying from neuro-degenerative diseases were reduced by 29%.

However, it should be noted that participants with higher olive oil intake were more often physically active and of Southern European or Mediterranean origin. They were also less likely to smoke and eat more fruit and vegetables.

This practically means that some of the changes in our health may not be due to the consumption or not of olive oil.

“It is possible that high olive oil consumption is also an indicator of an overall healthier diet and better socioeconomic status,” concluded Guasch-Ferré.

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