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Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke
CONCLUSIONS: Olive oil is associated with lower risk of CVD and stroke. The maximum benefit could be obtained with a consumption between 20 and 30 g/day. The association could be stronger for virgin olive oil and might operate from the early stages of the disease.PMID:34872046 | DOI:10.1016/j.clnu.2021.11.002
Source: Atherosclerosis - December 6, 2021 Category: Cardiology Authors: Carolina Donat-Vargas Helena Sandoval-Insausti Jos é L Peñalvo Maria Concepci ón Moreno Iribas Pilar Amiano Maira Bes-Rastrollo Esther Molina-Montes Bel én Moreno-Franco Antonio Agudo Cristina Lasheras Mayo Mart ín Laclaustra Carmen De La Fuente Arri Source Type: research