Replacing Fats With Olive Oil Lessens Chances of Death Related to Alzheimer’s and Cardio Diseases: Study

A recent study and follow-up showed that olive oil could have significant health benefits when replaced with full-fat dairy.

The peer-reviewed journal published the study recently. Journal of the American College of Cardiology, suggests that substituting olive oil, a major component of the heart-healthy Mediterranean diet, can protect against death from several diseases, particularly Alzheimer’s and those related to cardiovascular health.

“It’s a combination of both decreasing the amount of saturated fat at the same time you’re increasing the monounsaturated fats found in olive oil,”Dr. Howard LeWine, Harvard Health Publishing’s chief medical editor, said the statement. Harvard Medical School is part of Harvard Health Publishing.

Harvard T.H. The Harvard T.H. Chan School of Public Health conducted the study on the diet and health of more than 90,000 adults in the United States from 1990 to 2018.

Marta Guasch-Ferre is a Harvard T.H. Research scientist and study author. Chan School, the results of this study showed that adults who replaced a little over 2 teaspoons of margarine, butter, mayonnaise, or other dairy fats with the same amount of olive oil had up to a 34% lower overall risk of dying than people who ate little to no olive oil.

“This is the first long-term study, including more than 90,000 participants followed for up to 30 years, conducted in the American population on olive oil and mortality,” Guasch-Ferre told CNN.

“Previous studies were conducted in Mediterranean and European populations where the consumption of olive oil tends to be higher.”

In the supplemental editorial, “Can small amounts olive oil prevent death?” Susanna Larsson, an associate professor of epidemiology at the Karolinska Institute in Sweden said people who reported eating the highest levels of olive oil had a 19% lower risk of dying from heart conditions, a 17% lower risk of dying from cancer, a 29% lower risk of dying from neurodegenerative disease, and an 18% lower risk of dying from respiratory disease, compared with those who never or rarely consumed olive oil in place of saturated fats.

The connection between olive oil and lessened brain disease-related deaths is “novel,” according to Larsson.

“Given the inability to develop preventive strategies against Alzheimer’s and the high morbidity, mortality, and associated costs, this finding could be of great public health significance.

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