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Olive Oil, Health benefits

Because olive oil is basically fruit juice, it contains no cholesterol; and it is a so-called monounsaturated fat - omega-9 fatty acid - and there is some proof to say that it lowers the artery-clogging low-density lipoproteins (the so-called LDL "bad cholesterol"). Its regular consumption is a possible reason why Mediterranean regions have a far lower level of heart disease than the peoples of North America and Northern Europe. Being monounsaturated, olive oil is more stable, less vulnerable to rancidity and more resistant to heat than polyunsaturated oils such as corn safflower and sunflower.

Findings from The Harvard School of Public Safety found that a survey carried out on Greek women had the effect of lowering their risk of developing breast cancer. They concluded that the breast cancer risk for women who consume olive oil more than once a day is reduced by 25% when compared to women who consume olive oil less frequently.

Researchers point out that people in Mediterranean areas eat more vegetables and fruit than North Europeans and North Americans, and these contain many natural substances thought to be beneficial for health.

Studies have documented a beneficial effect of olive oil on blood pressure and blood glucose levels.

See also

"Olive oil; folk medicine applications"; "Olive oil tasting adjectives"

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