Only virgin type of olive oil consumption reduces the risk of mortality. Results from a Mediterranean population-based cohort.

Carolina Donat-VargasEsther Lopez-GarciaJosé R BanegasMiguel Á Martínez-GonzálezFernando Rodríguez-ArtalejoPilar Guallar-Castillón

Published in: European journal of clinical nutrition (2022)

Daily moderate consumption of virgin OO (1 and 1/2 tablespoons) was associated with a one-third lower risk of all-cause as well as half the risk of cardiovascular mortality. These effects were not seen for common OO. These findings may be useful to reappraise dietary guidelines.

Keyphrases

cardiovascular events
risk factors
high intensity
clinical practice
cardiovascular disease
fatty acid