Olive oil reduces heart, brain, lung and cancer diseases

According to a study published in JACC Journal (Journal of the American College of Cardiology) involving 28 years of follow-up of 60 thousand 182 women and 31 thousand 801 men, olive oil consumption reduces cardiovascular disease by 19 percent, cancer by 17 percent, neurodegenerative diseases by 29 percent, lung diseases by 18 percent.

The study was conducted by comparing those who regularly consume 7 grams (half a tablespoon) per day with those who consume little or no.There are seven main factors explaining this situation:

Olive oil is resistant to oxidation
It has anti-inflammatory (reducing inflammation and anti-atherogenic (reducing vascular stiffness) properties
It supports the health of intestinal microbiota,
It supports endothelial (inner layer of veins) health,
It has positive effect on blood fats,
It increases insulin sensitivity, facilitates blood sugar control
It lowers blood pressure.