The Benefits of Olive Oil: New Scientific Research

Recent studies have uncovered new health benefits of olive oil and other vegetable oils.

According to the journal Circulation, researchers have found that olive oil improves heart health.

The large-scale Nurses’ Health Study, which began in 1990, showed that consuming more than half a tablespoon of olive oil per day reduces the risk of cardiovascular disease by 15% and the risk of coronary heart disease by 21%.

“Olive oil is a simple way to replace unhealthy saturated and trans fats from animal sources with a source of omega-3 fatty acids, which reduce inflammation and improve cholesterol levels,” the researchers say.

Moreover, the researchers found that not only olive oil but also corn and safflower oils are beneficial for heart health.

Experts emphasize that animal fats—such as margarine, butter, and mayonnaise—are less beneficial for heart health compared to vegetable-based fats.

Therefore, scientists believe that the Mediterranean diet is one of the healthiest eating patterns—particularly because of olive oil, which is a common ingredient in many of its dishes.