Consuming more than 7 grams (>1/2 tablespoon) of olive oil per day may be associated with lower risk of cardiovascular disease mortality, cancer mortality, neurodegenerative disease mortality and respiratory disease mortality, according to a study published Jan. 10 in the Journal of the American College of Cardiology. The study found that replacing about 10 grams/day of margarine, butter, mayonnaise and dairy fat with the equivalent amount of olive oil is associated with lower risk of mortality as well.
Marta Guasch-Ferré, PhD, et al., analyzed 60,582 women and 31,801 men from the Nurses’ Health Study and the Health Professionals Follow-up Study who were free of cardiovascular disease and cancer at the study baseline in 1990. During 28 years of follow-up, diet was assessed by a questionnaire every four years.
Olive oil consumption was calculated from the sum of three items in the questionnaire: olive oil used for salad dressings, olive oil added to food or bread, and olive oil used for baking and frying at home. One tablespoon was equivalent to 13.5 grams of olive oil. Olive oil consumption was categorized as follows: Never or <1 time per month; >0 to ≤4.5 grams/day (>0 to ≤1 teaspoon); >4.5 to ≤7 grams/day (>1 teaspoon to ≤1/2 tablespoon); and >7 grams/day (>1/2 tablespoon).
The consumption of other vegetable oils was calculated based on the participants reported oil brand and type of fat used for cooking at home. Margarine and butter consumption was based on the reported frequency of stick, tub or soft margarine consumption, and the amount of margarine or butter added from baking and frying at home. Intakes of dairy and other fats and nutrients were also calculated.
The researchers found olive oil consumption increased from 1.6 grams/day in 1990 to about 4 grams/day in 2010, while margarine consumption decreased from about 12 grams/day in 1990 to about 4 grams/day in 2010. The intake of other fats remained stable.
Release date: 10 January 2022
Source: American College of Cardiology