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Olive oil may prevent life-threatening diseases and lower risk of early death


Key points from article :

People who consume olive oil may lower their risk of premature death overall and from specific causes.

Health data collected between 1990 and 2018 for 60,582 women and 31,801 men.

Participants were asked how often they used olive oil in salad dressings, added to food or bread, or in baking or frying.

People who consume more than 7 grams of olive oil had:

19% lower risk of total and cardiovascular disease mortality.

17% lower risk of cancer mortality.

29% lower risk of neurodegenerative mortality.

18% lower risk of respiratory mortality.

“...its association with premature death was unclear,” - Marta Guasch-Ferré, a senior research scientist at Harvard Chan School.

Lower risk of mortality when compared with margarine, butter, mayonnaise, and dairy fat.

“Clinicians should counsel patients to replace certain fats (margarine and butter) with olive oil to improve their health,” - Guasch-Ferré.

Study by Harvard T.H. Chan School of Public Health published in the American College of Cardiology.

A healthy substitute for animal fats in everyday life

Mentioned in this article:

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American College of Cardiology

Non-profit medical association advocating for quality cardiovascular care through education, research promotion and development

Harvard T.H. Chan School of Public Health

Education of new generations of global health leaders.

Marta Guasch-Ferre

Senior Research Scientist at Harvard T.H. Chan School of Public Health