` The Right Olive Oil 'Dosage' for Those at High Risk of Cardio Diseases


The Right Olive Oil 'Dosage' for Those at High Risk of Cardio Diseases

May. 19, 2014
By Nadine Cresswell-Myatt

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The Dieti­tians Asso­ci­a­tion of Aus­tralia (DAA) hosted the 2nd World Forum for Nutri­tion Research Con­fer­ence on May 14 at the Bris­bane Con­ven­tion and Exhi­bi­tion Cen­tre.

Among the con­fer­ence speak­ers was Span­ish dieti­cian Dr. Marta Guasch-Ferre who pro­vided new infor­ma­tion on the amount and ben­e­fits of olive oil con­sump­tion for peo­ple with a high risk of car­dio­vas­cu­lar dis­ease.

Dr. Marta Guasch-Ferre

She said 50 grams, or 3.5 table­spoons, is the best dose for a per­son at high risk of car­dio­vas­cu­lar dis­ease with inci­dence of the dis­ease reduced by 10 per­cent for every two tea­spoons, accord­ing to her study, which was pub­lished on May 13 in the jour­nal BMC Med­i­cine.

Peo­ple in this high-risk cat­e­gory could be those with Type 2 dia­betes or with com­bined issues such high blood pres­sure, high cho­les­terol, smok­ing as well as those who are over­weight or obese or have a fam­ily his­tory of pre­ma­ture car­dio­vas­cu­lar dis­ease. How­ever, every­one could ben­e­fit from a health-giv­ing daily dose of olive oil which can eas­ily be a part of any diet.

Guasch-Ferre also rein­forced that high-qual­ity extra vir­gin olive oil is far more likely to help with the pre­ven­tion of heart attacks and stroke than refined olive oils.


Dif­fer­ent types of olive oil are asso­ci­ated with dif­fer­ent lev­els of risk reduc­tion,” said Ms Guasch-Ferre. When olive oil is processed and refined it loses some of its ben­e­fi­cial prop­er­ties.”

Vir­gin olive oil con­tains mul­ti­ple bioac­tive and antiox­i­dant com­po­nents such as polyphe­nols, phy­tos­terols and vit­a­min E. Whereas com­mon olive oil, which is a mix­ture refined oil with some vir­gin oil (to enhance the fla­vor) has fewer antiox­i­dant and anti-inflam­ma­tory com­pounds.

Dr. Guasch-Ferre was part of a group who ana­lyzed death, diet and dis­ease sta­tis­tics among 7,216 peo­ple with men aged 55 to 80 years and women aged 60 to 80 years as part of the well-known Mediter­ranean diet study known as PREDIMED.

It fol­lowed the group over 4.8 years with yearly ques­tion­naires and med­ical exam­i­na­tions. The study demon­strated that adher­ence to the Mediter­ranean dietary pat­tern enriched with extra vir­gin olive oil and nuts reduced the inci­dence of major car­dio­vas­cu­lar events by 30 per­cent.

The find­ings under­scored olive oil con­sump­tion as one of the key com­po­nents of the Mediter­ranean diet for car­dio­vas­cu­lar dis­ease pre­ven­tion.

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