Olive Oil Intake Reduces Mortality
Sunday, July 08, 2012
Board Certified Clinical Nutritionist Byron J. Richards,
Listen to Byron's RecapThis Week's Health Podcast >
A study tracking 40,622 Spanish citizens over a 13 year period found that those who had the highest consumption of olive oil, compared to little or no consumption, had a 26 percent risk reduction in death from any cause.
The study also identified a 44 percent risk reduction in death from cardiovascular disease. While olive oil is a monounsaturated fatty acid, it is known to work synergistically with essential fatty acids, such as DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement., to enhance their incorporation into cell membranes.
The bottom line is that olive oil should be part of the fat intake of a healthy diet, especially for those who are concerned about their cardiovascular health.
More Health News
Loading content...View All Health News Archives