Researchers show olive oil’s benefits for heart health

A group of researchers from the University of Florida have come to an interesting conclusion about the usefulness of olive oil for heart health, reports Planet Today.

Their respective study has shown that even small amounts of olive oil, less than a tablespoon per day, can considerably improve blood cholesterol levels and reduce the risk of cardiovascular disease. These results are presented in the Journal of the American Heart Association.

The study involved 40 participants aged 18 to 79 who were at risk of developing cardiovascular disease.

Researchers developed a special program in which these volunteers must adhere to one of two diets rich in plant foods—Mediterranean, or vegan—for four weeks. At the same time, the participants were instructed to keep a record of their olive oil consumption.

The experiment included two diets with different amounts of olive oil. One diet called for four tablespoons of raw olive oil per day, while the other was limited to less than one teaspoon per day.

Analysis of the study data showed that both the Mediterranean and vegan diets, rich in olive oil, promoted effective weight loss in the participants. In addition, both diets led to comparable reductions in total cholesterol, high-density lipoprotein cholesterol—the so-called "bad" HDL cholesterol—, glucose, and C-reactive protein—a marker of inflammation in the body.

However, the most interesting finding was that the group with limited olive oil consumption showed a faster and greater reduction in LDL (low-density lipoprotein) levels. Additionally, participants who consumed just one teaspoon of olive oil per day saw greater reductions in their blood sugar and overall cholesterol levels.

Researchers explain these results by the fact that olive oil is rich in unrefined complete fats of vegetable origin. These fats, even in small amounts, have a cardioprotective effect; that is, they help reduce the risk of developing cardiovascular diseases.

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