Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was associated with lower mortality risk from diseases, according to a large new study.
Consuming more than 7 grams of olive oil daily (1 and 1/2 teaspoons) is associated with lower risk of mortality from cardiovascular disease, cancer, and neurodegenerative and respiratory diseases, according to a new study.
The study also found that a lower risk of mortality was associated with the replacement of 10 grams / 2 teaspoons per day of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil.
Published January 10 in the Journal of the American College of Cardiology, the findings were based on an analysis of participants from the Nurses’ Health Study, and the Health Professionals Follow-up Study. Researchers analyzed 60,582 women and 31,801 men who were free of cardiovascular disease and cancer at the study baseline in 1990.
During 28 years of follow-up, their diets were assessed by a questionnaire every four years. The questionnaire asked how often, on average, they consumed specific foods, types of fats and oils, as well as which brand or type of oils they used in the kitchen and at the table.
The findings support current dietary recommendations to increase the intake of olive oil and other unsaturated vegetable oils.
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