This is unexpected.
Olive oil is a central component of the Mediterranean diet, which has gained widespread popularity in recent years. Prior research has linked olive oil consumption to various health benefits, such as lower risks of high blood pressure, inflammation, high cholesterol, cognitive decline, obesity, and several diseases, including type 2 diabetes, Alzheimer’s, cancer, and cardiovascular disease.
Recent research from the University of Florida sheds new light on how much extra virgin olive oil (EVOO) is optimal for health. According to a study published in the Journal of the American Heart Association, both high and low consumption of EVOO are associated with reduced levels of low-density lipoprotein cholesterol (LDL-C), a marker for heart disease. However, the study found that a lower intake of EVOO resulted in more significant reductions in LDL-C, total cholesterol, high-density lipoprotein cholesterol (HDL-C), apolipoprotein B, and blood sugar levels compared to a higher intake.
The study involved 40 adults at high risk for atherosclerotic cardiovascular disease who followed a whole-food plant-based diet for four weeks. Participants were divided into two groups: one consuming 4 tablespoons of EVOO daily and the other less than 1 teaspoon. Both groups experienced reductions in LDL-C levels, but those on the low EVOO diet saw more pronounced improvements in several cardiometabolic markers.
Monica Aggarwal, MD, lead author of the study, noted that while plant-based diets are known to lower LDL-C levels, the role of EVOO in these diets has been less clear. She suggested that while EVOO can contribute to health improvements, excessive amounts might not offer additional benefits and could even hinder progress. Further research with larger sample sizes and longer follow-up periods is needed to confirm these findings.
Experts, including Jennifer Wong, MD, and Monique Richard, MS, RDN, have commented on the study. Wong emphasized the importance of understanding both short-term metabolic effects and long-term health outcomes, such as heart attack and stroke. Richard highlighted that consuming large quantities of olive oil might displace other beneficial foods and contribute excess calories and fat, potentially affecting overall nutrient balance.
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