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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

The Mediterranean Diet and Cardiovascular Health.
Abstract The Mediterranean diet (MedDiet), abundant in minimally processed plant-based foods, rich in monounsaturated fat from olive oil, but lower in saturated fat, meats, and dairy products, seems an ideal nutritional model for cardiovascular health. Methodological aspects of Mediterranean intervention trials, limitations in the quality of some meta-analyses, and other issues may have raised recent controversies. It remains unclear whether such limitations are important enough as to attenuate the postulated cardiovascular benefits of the MedDiet. We aimed to critically review current evidence on the role of the ...
Source: Circulation Research - February 28, 2019 Category: Cardiology Authors: Martínez-González MA, Gea A, Ruiz-Canela M Tags: Circ Res Source Type: research