Olive oil consumption offers significant advantage in reducing heart disease and risk of heart attack.*
Olive oil study. The four year study of nearly 100,000 men and women has important findings for those who want to reduce their risk of heart disease.Jesse Slome, director of the American Association of Critical Illness Insurance
Heart Attacks Remains Leading Critical Illness Insurance Risk
Olive oil may help lower the risk of heart disease in the U.S. according to new research.
Prior studies have linked high consumption of olive oil with better cardiovascular health, explains Jesse Slome. Slome is director of the American Association for Critical Illness Insurance (AACII). Heart attacks are one of the three major health events. They are a benefit covered by critical illness insurance policies. Every 40 seconds one American has a heart attack according to AACII.
“Olive oil consumption is much higher in Mediterranean countries than it is in the United States,” Slome shared. “The preliminary research showed that it would be a beneficial substitute for Americans. Many in the U.S. tend to favor butter or mayonnaise.”
The goal of the research was to investigate whether higher olive oil consumption would be beneficial to heart health in the U.S. “The four year study of nearly 100,000 men and women has important findings. Because we should all want to reduce our risk of heart disease,” Slome notes.
The study examined 63,867 women and 35,512 men from 1990 to 2014. All study participants were free of cancer, heart disease. They were also free of other chronic diseases at the beginning of the study. Participants answered questionnaires about their diet and lifestyle every four years.
Olive Oil in small amounts yielded lower risk of coronary heart disease
Researchers found those who ate more than half a tablespoon of olive oil each day had a 15% lower risk of having any kind of cardiovascular disease. Another key finding was a 21% lower risk of coronary heart disease.
By replacing one teaspoon of butter, margarine, mayonnaise or dairy fat with the same amount of olive oil, the risk of cardiovascular disease was lowered by 5%. Coronary heart disease was lowered by 7%.
Consuming more olive oil didn’t impact stroke risk according to the study. The study was reported in the Journal of the American College of Cardiology.
Heart Attack Risk Is Real: What is Critical Illness Insurance
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