OIive Oil Reduces Heart Disease in Women
Reuter’s news reported yesterday that women who eat leafy vegetables and at least 3 tablespoons of olive oil a day showed a 40% reduction in heart disease compared to women who ate the least or no olive oil.
The study implemented by Dr. Domenico Palli at the Cancer Research and Prevention Institute in Florence reinforces the important role of micro-nutrients in vegetables.
Foliate, potassium, and anti-oxidants are present in all leafy green vegetables and are considered a key element in fighting elevated homocystene levels which damage arterial linings. Potassium reduces blood pressure, which in turns reduces the stress on the cardio vascular system.
Olive oil E.V.O.O (extra Virgin Olive oil) contains high levels of anti –oxidant plant compounds that are known to reduce heart disease and some forms of cancers.
Dr. Palli and his team of researcher’s collected dietary information from 30,000 Italian women, average age 50, and followed them for eight years. In this time frame 144 cardio vascular disease events such as heart attacks and bypass surgeries were observed.
Women that consumed one ounce of olive oil a day had a 46% reduction in cardio vascular related events; Dr. Palli noted that consumption of fruits and other leafy greens didn’t appear to lessen the chances of a heart related incidents.
Studies in the USA and Europe have found beneficial properties in higher fruit and vegetable consumption. Dr. Palli believes the discrepancy in the data is attributed to the Italians high fruit consumption, due to the increased availability and reminds us that just because you eat a lot of fruit your diet isn’t necessarily a healthy one.
The one notable flaw in this study is that the women had to report what they were eating to the researcher’s and might have exaggerated their eating habits or even changed their diets during the study. Dr. Palli states that it’s possible people believe their eating healthier than they really are.