Each 2 teaspoons of olive oil per day associated with 7% lower risk of dying over 13 years

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Each additional two teaspoons (10 grams) of olive oil intake per day was associated with a 7% lower risk of dying during an average follow-up of 13.4 years according to the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain) study which followed 40,622 people aged 29–69 years who were recruited from 5 Spanish regions in 1992–1996.

 

Conclusion

Conclusion: Olive oil is associated with a decreased risk of overall mortality

“Olive oil was associated with a decreased risk of overall mortality and an important reduction in CVD [cardiovascular] mortality in this large Mediterranean cohort. This provides further evidence on the beneficial effects of one of the key Mediterranean dietary components,” the authors of the study concluded.

Reference

Buckland G, Mayen AL, Agudo A, Travier N, Navarro C, Huerta JM, Chirlaque MD, Barricarte A, Ardanaz E, Moreno-Iribas C, Marin P, Quiros JR, Redondo ML, Amiano P, Dorronsoro M, Arriola L, Molina E, Sanchez MJ, and Gonzalez CA. Olive oil intake and mortality within the Spanish population (EPIC-Spain). Am J Clin Nutr, 2012 Jul; 96(1): 142-149.

Author’s Contact Info

Genevieve Buckland
Unit of Nutrition, Environment, and Cancer
Cancer Epidemiology Research Programme
Catalan Institute of Oncology (ICO)
Avda Gran Via 199-203
Barcelona, 08907, Spain
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