- High in antioxidants *
- Cholesterol Free **
- High in monounsaturated ‘good’ fats *
- High in Vitamin E ***
- Assists to lower cholesterol *
- Staple of increasingly popular ‘Mediterranean Diet’ **
- Reduces risk of heart disease *
- Lowers risk of certain cancers **
- Assists in reduction of blood pressure **
A famous study carried out in the 1950s showed there were differences in the patterns of disease occurring among Mediterranean populations compared with those living in northern Europe and North America.
This was thought to be related to diet. Over the next 30 years, investigators also found that the Mediterranean diet was associated with low rates of non communicable diseases, such as cardiovascular disease (CVD) and certain types of cancers, as well as increased life expectancy.
- plasma triglycerides
- total and low density lipoprotein (LDL) bad cholesterol
- platelet activation
- oxidative damage.
The Lyon Diet Heart Study reported lower rates of coronary recurrence in people who consumed a Mediterranean diet.
Other studies have focused specifically on olive oil and show that use of olive oil may reduce cardiovascular risk factors by decreasing:
Olive oil is also thought to increase high density lipoprotein (HDL) good cholesterol and antioxidant status.
Research suggests that olive oil may also have a role in lowering the risk of several types of cancers, including:
Chemical compounds specific to olive oil, known as phenolics, appear to combat the build-up of free radicals in the body and may be able to reduce oxidative damage to DNA.
A number of studies have shown that olive oil may also help reduce or manage blood pressure, obesity, rheumatoid arthritis and immune function.
There is no cholesterol (or salt) in Extra Virgin Olive Oil. It also has a beneficial effect on gastritis, ulcers and gallstones.
Mediterranean countries have traditionally been the largest consumers of olive oil. However, there is a growing trend to consume olive oil as part of a regular diet in developed countries such as the USA, Australia and Japan.
Due to increasing awareness and recognition of the health properties of olive oil, consumption has grown more than 650% in Australia in just over 20 years. Australia is a net importer of olive oil, consuming three times more than it produces.