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Extra-virgin Olive Oil Consumption Linked To Decreased Cardiovascular Disease Risk

April 27, 2010 by  

Extra-virgin olive oil consumption linked to decreased cardiovascular disease riskFor years dieticians and nutritionists around the world have recommended the Mediterranean diet to individuals who are at a high risk of developing cardiovascular disease and type-2 diabetes without having a full understanding of the mechanism responsible for its apparent health benefits.

However, a new study recently published in the journal BMC may have uncovered the genetic basis for the cardiovascular improvements linked to the diet, which includes high intake of vegetables, fish, legumes and monounsaturated fatty acids such as olive oil.

For the study, lead author Francisco Perez-Jimenez and his colleagues from the University of Cordoba, Spain, analyzed the effects that variations of the Mediterranean diet had on different groups of participants.

At the time of follow-up they found that the phenol compounds contained in extra-virgin olive oils had a dynamic effect on the genes of 20 participants suffering from metabolic syndrome, a common condition often associated with an increased risk of heart disease and diabetes.

"These findings strengthen the relationship between inflammation, obesity and diet and provide evidence at the most basic level of healthy effects derived from virgin olive oil consumption in humans," said Perez-Jimenez. "It will be interesting to evaluate whether particular phenolic compounds carry these effects."
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  • s c

    Once again, something natural and centuries old has the potential to get and keep people healthy. However, a word of warning needs to be added.
    There is QUALITY extra virgin olive oil, and there is what many people THINK is ‘quality’ extra virgin olive oil but isn’t. If you can find extra virgin olive oil at a low price, you’re probably getting a blended product that has been ‘OKed’ for the American market, but could not be labeled as true quality extra virgin olive oil in Europe and other places around the world. When it comes to QUALITY extra virgin olive oil, true quality is no longer cheap.

  • Time

    This is true, when I was found to have cancer, oddly my heart and viens arteries etc, were in GREAT shape, as in zero placque.
    I have been using olive oil for years as I recall I started after I went to Italy around 1974 ish, and have used it ever since.

  • 14Freedomfighter88

    Most people confused about EXTRA VIRGIN OLIVE OIL and some of them rush to the shelves and pick up any olive oil bottle. The fact is that ONLY EXTRA VIRGIN olive oil can protect against diabetes. Who knows why but this is the truth. It’s maybe the blending and processing.

    • TIME

      As I recall the reason the EXTRA Virgin is due to its the first pressing, thus the oil is undeluded, as in nothing added other than pure olive oil. Thats also why its more expencive.

      As I said I have used nothig else in years, oddly I went to Italy to learn about the Great Masters of art, and ended up also learning to cook – as the food in Italy is out of this world good.

      So I have been making most of my meals ever since.

      Oh and my cancer was not due to what I ate or eat, it was from a tooth implant. Though I don’t eat any sugars anylonger.
      The cancer is now 100% gone without a trace.

  • Angela

    Thank you again for all the good information you have available
    for us. My mother’s side of the family have been getting Cancer
    so I have changed my lifestyle and doing well. I am 72 and my mother
    died from Cancer at 46 and had a sister that died at 55.

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