Olive Oil and Heart Disease

Heart disease is the number one cause of death in the United States and around the world. One in three adults in the US, it is estimated, has some degree of cardiovascular disease (CVD).

A recent study found that individuals who consumed the most olive oil in their diets had the least amount of thickening of their arteries. More specifically, the highest consumption of olive oil had far less than half the risk of artery thickening.

In everyday terms, this means that olive oil consumption dramatically lowers the risk of atherosclerosis, which is a leading cause of CVD and death.

This one change in the US diet – a substantial increase in the use of olive oil – rather than less healthy corn or soybean oil, for example – could save billions of dollars currently spent to treat heart disease.