Medical News Today (MNT)Diet with Low Amounts of Extra Virgin Olive Oil May be Best for the Heart

Low-Dose Extra Virgin Olive Oil Diet May Offer Superior Cardiovascular Benefits

A recent study published in the Journal of the American Heart Association challenges conventional wisdom about olive oil consumption in heart-healthy diets. Researchers from the University of Florida found that although both high and low usage of extra virgin olive oil (EVOO) in a whole-food plant-based diet reduced LDL cholesterol levels, a low-EVOO diet showed more significant improvements in multiple cardiometabolic markers during a 4-week follow-up period. This research provides new insights into optimizing olive oil intake for cardiovascular health.

Key Points:

• The study involved 40 adults at high risk for atherosclerotic cardiovascular disease.
• Participants followed a whole-food plant-based diet (WFPBD) for 4 weeks.
• One group consumed 4 tablespoons of EVOO daily (high-use), while the other used less than 1 teaspoon daily (low-use).
• Both groups showed significant reductions in LDL cholesterol levels after 4 weeks.
• Similar reductions were observed in total cholesterol, apolipoprotein B, HDL cholesterol, blood glucose, and high-sensitivity C-reactive protein in both groups.
• During the 4-week carryover period, the low-EVOO group experienced greater reductions in:
  • LDL cholesterol
  • Total cholesterol
  • HDL cholesterol
  • Apolipoprotein B
  • Blood glucose levels
• The high-EVOO diet (4 tablespoons) adds approximately 480 calories and 56 grams of fat to daily intake.
• Excessive EVOO consumption may displace other beneficial foods in the diet.
• For a 1500-1800 calorie diet, 50-60 grams of fat per day is generally recommended.
• One tablespoon of EVOO contains about 120 calories and 14 grams of fat.
• The study suggests that lower amounts of EVOO may be more beneficial for cardiovascular health.
• Further research with larger sample sizes and longer follow-up periods is needed to confirm these findings.

The global olive oil market was valued at $18.6 billion in 2022, and is projected to reach $30.2 billion by 2032, growing at a CAGR of 5.2% from 2023 to 2032. (Allied Market Research)

More on Lipid Health