Many claims are made regarding the positive health benefits of olive oil. For centuries, olive oil has been used to maintain the suppleness of skin and muscle, to heal abrasions, to give body and sheen to hair and soothe the drying effects of sun and wind. Additionally, olive oil has been utilized in folk remedies for an array of uses; strengthening weak nails, aiding in digestion, curing the effects of alcohol consumption, promoting hair growth, relieving aching muscles, lowering blood pressure, and even preventing heart disease, diabetes, and certain cancers.
Virgin olive oil is allegedly better than any other type of oil for its health maintenance and improvement properties, because it contains a favorable mix of predominantly monounsaturated fatty acids and naturally occurring antioxidants (vitamin E, Vitamin K, carotenoids, & various polyphenols). The fatty acids are also twisted in the natural “cis” form instead of the “trans” form like margarine or vegetable shortening that have been hydrogenated. Margarine and certain shortenings that are hydrogenated, so they are solid at room temperature, have recently been associated with some cancers in humans. Olive oil is the major source of fat in the traditional Mediterranean diet that may be associated with positive health effects.
Dietary patterns associated with the Mediterranean diet that include a relatively high intake of fat, but that source of fat being olive oil (low in saturated fat), has been associated with low rates of coronary heart disease, certain cancers, diabetes, and some other chronic diseases in a population with some of the highest life expectancies in the world. Consumers of a Mediterranean diet rich in olive oil also have very low rates of type 2 diabetes. Obesity may be controlled with the rich variety of the Mediterranean diet, that includes a relatively high intake of fat, but fat that comes mostly from olive oil. A diet rich in olive oil may also have an effect in reducing colon, breast, and prostate cancer. Much of this is a speculative chain of circumstances with olive oil as one of the observed variables.
The health benefits of olive oil is a touchy subject that requires many replicated, blind, scientific, clinical studies to approach the real truth. Even then, with human nutrition, the many factors of genetics and environmental influences make it difficult to generalize about olive oil in the diet. Individuals should consult with their personal physician or nutritionist to determine if specific expectations can be met for the effects of olive oil and human health.
Recently, research has provided proof that a Mediterranean style diet, including olive oil, is a healthy diet and that olive oil may reduce cholesterol levels. The American Heart Association found that in researching the modern diet that Greeks, especially those who lived on the island of Crete, had the lowest mortality rate due to cardio-vascular illness. Finland and the United States had the highest mortality rate. The only notable difference between the countries was the type of fat ingested. In countries with high incidents of cardio-vascular disease, saturated fats were most often consumed. Saturated fats are high in cholesterol. Monounsaturates, on the other hand, contain no cholesterol.
Virgin olive oil is allegedly better than any other type of oil for its health maintenance and improvement properties, because it contains a favorable mix of predominantly monounsaturated fatty acids and naturally occurring antioxidants (vitamin E, Vitamin K, carotenoids, & various polyphenols). The fatty acids are also twisted in the natural “cis” form instead of the “trans” form like margarine or vegetable shortening that have been hydrogenated. Margarine and certain shortenings that are hydrogenated, so they are solid at room temperature, have recently been associated with some cancers in humans. Olive oil is the major source of fat in the traditional Mediterranean diet that may be associated with positive health effects.
Dietary patterns associated with the Mediterranean diet that include a relatively high intake of fat, but that source of fat being olive oil (low in saturated fat), has been associated with low rates of coronary heart disease, certain cancers, diabetes, and some other chronic diseases in a population with some of the highest life expectancies in the world. Consumers of a Mediterranean diet rich in olive oil also have very low rates of type 2 diabetes. Obesity may be controlled with the rich variety of the Mediterranean diet, that includes a relatively high intake of fat, but fat that comes mostly from olive oil. A diet rich in olive oil may also have an effect in reducing colon, breast, and prostate cancer. Much of this is a speculative chain of circumstances with olive oil as one of the observed variables.
The health benefits of olive oil is a touchy subject that requires many replicated, blind, scientific, clinical studies to approach the real truth. Even then, with human nutrition, the many factors of genetics and environmental influences make it difficult to generalize about olive oil in the diet. Individuals should consult with their personal physician or nutritionist to determine if specific expectations can be met for the effects of olive oil and human health.
Recently, research has provided proof that a Mediterranean style diet, including olive oil, is a healthy diet and that olive oil may reduce cholesterol levels. The American Heart Association found that in researching the modern diet that Greeks, especially those who lived on the island of Crete, had the lowest mortality rate due to cardio-vascular illness. Finland and the United States had the highest mortality rate. The only notable difference between the countries was the type of fat ingested. In countries with high incidents of cardio-vascular disease, saturated fats were most often consumed. Saturated fats are high in cholesterol. Monounsaturates, on the other hand, contain no cholesterol.