Olive oil is one of the great keys to the Mediterranean diet. In Spain, its health properties are already well known, but this time a group of American researchers from Harvard University have verified its qualities in a new study.
According to the conclusions drawn by researchers from this prestigious university, the consumption of olive oil is linked to greater longevity. The study concludes that eating this food daily instead of using other fats such as margarine or sunflower oil in cooking can reduce the risk of death.
The study has been prepared from data collected from 90,000 Americans over a period of 30 years, during which approximately 5.2% of the participants died.
Analyzing these data, the researchers concluded that people who consume more than half a tablespoon of olive oil per day have a 28% lower risk of dying from dementia.
In addition, in the same study, it is pointed out that the habitual consumption of ‘green gold’ is related to a lower risk of suffering from cardiovascular diseases, cancer, neurodegenerative disease or lung diseases.
“Our study reinforces dietary guidelines that recommend vegetable oils such as olive oil and suggests that these recommendations not only support heart health, but also potentially brain health,” explained Dr. Anne-Julie Tessier, from the School of Public Health Harvard T.H. Chan.
