More than half a tablespoon of olive oil a day could reduce the risk of dying from heart disease and cancer.
Olive oil is part of the ‘Mediterranean diet’ consumed in countries like Italy, Spain, France and Greece.
People who eat this way, having lots of vegetables, fruit, fish, nuts and grains as well as the olive oil, are notoriously healthier and live longer.
But a new study of more than 90,000 people suggests olive oil alone could reduce the risk of dying early.
The study participants were asked about their diet every four years, including about olive oil used in salad dressings, added to food or bread, and used for baking or frying at home.
They were followed up for 28 years, during which time 36,856 people died.
More than half a tablespoon of olive oil a day could reduce the risk of dying from heart disease and cancer, a new study has found. Pictured: A Mediterranean diet is often rich in olive oil
Researchers found people who consumed more than half a tablespoon of olive oil a day were 19 per cent less likely to die from any cause than people who rarely or never had olive oil.
Their risk of dying from cardiovascular disease was 19 per cent lower and their risk of dying from cancer was 17 per cent lower.
A major advantage of olive oil may be that people use it instead of fatty products like butter and mayonnaise, helping to lower their level of ‘bad’ cholesterol.
When the study looked at the effects of replacing around three-quarters of a tablespoon of butter with olive oil each day, they found this would reduce someone’s risk of an early death by 14 per cent.
Dr Marta Guasch-Ferré, lead author of the study,
