DWM 1 TBSP PLIVE PIL DAILY IN CEREAL AND VEG

Higher Olive Oil Consumption Tied to Lower CVD Risk in U.S. Adults

By Amy Orciari Herman

Edited by André Sofair, MD, MPH, and William E. Chavey, MD, MS

Higher intake of olive oil is associated with lower risk for cardiovascular disease (CVD) events in U.S. adults, according to an observational study in the Journal of the American College of Cardiology.

Nearly 93,000 U.S. health professionals reported their olive oil intake on food-frequency questionnaires every 4 years beginning in 1990. During some 24 years' follow-up, 10.5% of participants experienced major CVD events (stroke, myocardial infarction, CVD death).

After adjustment for age, cardiovascular risk factors, and other dietary components, those consuming more than half a tablespoon of olive oil daily had a 14% lower risk for CVD events than those consuming olive oil less than once a month. The researchers estimated that replacing 5 g of margarine with 5 g of olive oil each day was associated with 6% lower risk for CVD, while replacing mayonnaise with olive oil was associated with a 7% risk reduction.

In a subgroup analysis, higher olive oil consumption was linked to lower levels of inflammatory biomarkers.