Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults
Olive oil is one of the best kinds of fats for many reasons.
It is a pantry staple in Blue Zones and the well-researched Mediterranean diet, and this new study backs up its powerful impacts on healthspan and lifespan.
It looked at more than 90,000 people over the course of 28 years and found that those who consumed the most olive oil (greater than a half tablespoon a day) had significantly lower risks for death from cardiovascular disease, neurodegenerative diseases, respiratory diseases, and cancer. It’s also interesting to note they found replacing butter, margarine, and dairy fat with the same amount of olive resulted in an 8-34% reduction in total and cause-specific mortality.