The one-fourth of elderly people consuming a diet with the most olive oil, raw vegetables (especially lettuce and tomatoes), soups and poultry were 50% less likely to die than the one-fourth of people consuming the least of these foods according to a study following 5611 Italian elderly subjects, over the age of 60, for 6 years.

People at high risk of cardiovascular disease, but with no cardiovascular disease at enrollment, who were randomly assigned to eat a Mediterranean diet supplemented with extra-virgin olive oil were 18% less likely to die during an average follow-up of 4.8 years compared to people assigned to the control group who were recommended to eat less fat, although the difference was not statistically significant.

There was an 85% chance that the difference was due to the differences in diet, and a 15% chance that the difference was due to random chance.

(It’s good enough for me.)