Two recent studies highlight the significant health benefits of olive oil consumption. The first study, published in JACC on January 10th, 2022, followed over 90,000 U.S. healthcare professionals for 28 years. It found that daily consumption of olive oil was associated with lower mortality rates. Replacing 10g of butter, mayonnaise, dairy fat, or margarine with high-quality olive oil reduced the risk of all-cause mortality by 19%. Additionally, the highest olive oil consumers had a 19% lower risk of cardiovascular disease mortality, a 19% lower risk of cancer mortality, a 29% lower risk of neurodegenerative disease mortality, and an 18% lower risk of respiratory disease mortality.The second study, retrieved from NCBI, examined the effects of olive oil polyphenols on the intestinal microbiota at the strain level. Researchers analyzed 75 strains of Enterococcus bacteria from mice fed different diets, including a standard diet, a high-fat diet with butter, refined olive oil, or extra virgin olive oil (EVOO), over 0, 6, or 12 weeks. They found that olive oil compounds did not significantly affect the bacteria unless in very high amounts. However, bacteria from mice fed with EVOO showed less antibiotic resistance and had a healthier profile compared to those from other diets. These studies collectively suggest that olive oil, particularly EVOO, offers substantial health benefits, including reduced mortality and improved gut health.
