olive oil reduces risk of death from cancer and cardiovascular disease

Could living longer be as simple as changing the oil you use? Maybe!

Researchers at the Department of Nutrition at Harvard T.H. Chan School of Public Health wanted to see how much the kind of oil you use in your diet affected your chances of living longer.

Their study was huge. It followed 60,582 women and 31,801 men for 28 years. When they compared the people who consumed at least ½ teaspoon of olive oil to those who never consumed olive oil, what they found was pretty astonishing.

The olive oil eaters had 19% lower risk of dying from cardiovascular disease, 17% lower risk of dying from cancer, 29% lower risk of dying from neurodegenerative disease and 18% lower risk of dying of respiratory disease. They also had a 19% lower risk of dying from any cause during the study.

The study also found that switching from unhealthy fats like butter, margarine, mayonnaise and dairy fats to olive oil was associated with an 8-34% lower risk of all dying from any cause or from a specific disease during the study.

The researchers say that this huge study adds to the evidence for switching from saturated animal fats to unsaturated vegetable oils.

Journal of the American College of Cardiology 2022;79(2):101-12

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