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Health Benefits of Olive Oil
The health benefits of olive oil are many. Not only does olive oil kill my cancer, multiple myeloma, but it helps my chemotherapy-induced cardiomyopathy, helps my chemobrain, and helps my skin repair chemotherapy-induced aging.
Because few people consume straight olive oil, its more about what foods we can eat that contain olive oil And if you talk about nutrition and the health benefits of olive oil you must talk about the Mediterranean Diet.
What are the health benefits of Olive Oil?
Olive oil is widely recognized for its numerous health benefits, and it is a key component of the Mediterranean diet, which is often associated with various health advantages. Some of the health benefits associated with olive oil include:
- Heart Health:
- Monounsaturated Fats: Olive oil is rich in monounsaturated fats, especially oleic acid, which is associated with improved heart health. These fats can help reduce bad cholesterol levels (LDL) and increase good cholesterol levels (HDL), potentially lowering the risk of cardiovascular diseases.
- Antioxidant Properties:
- Polyphenols: Olive oil contains various polyphenols with antioxidant properties. These compounds help neutralize free radicals in the body, reducing oxidative stress and inflammation.
- Anti-Inflammatory Effects:
- Oleocanthal: Olive oil contains oleocanthal, a natural anti-inflammatory agent. It may have similar effects to non-steroidal anti-inflammatory drugs (NSAIDs), providing potential relief from inflammation and related conditions.
- Cancer Prevention:
- Some studies suggest that the antioxidants in olive oil may have protective effects against certain types of cancers, particularly breast and colorectal cancers.
- Brain Health:
- The monounsaturated fats in olive oil may contribute to cognitive function and may help reduce the risk of age-related cognitive decline.
- Weight Management:
- Including olive oil in a balanced diet may contribute to weight management. The monounsaturated fats can help control appetite, and the oil provides a source of healthy calories.
- Blood Sugar Regulation:
- Olive oil may have a positive impact on blood sugar levels and insulin sensitivity, making it beneficial for individuals with or at risk of type 2 diabetes.
- Digestive Health:
- Olive oil has been associated with promoting digestive health. It may aid in the prevention of gallstone formation and help alleviate symptoms of conditions like irritable bowel syndrome (IBS).
- Skin Health:
- Applied topically, olive oil can have moisturizing and antioxidant effects on the skin, promoting a healthy complexion.
Are you a newly diagnosed cancer patient? Are you a cancer survivor struggling with long-term and late stage side effects? If you are either and you’d like to learn more about evidence-based non-conventional therapies to fight your cancer and/or manage your side effects send me an email- David.PeopleBeatingCancer@gmail.com
Hang in there,
David Emerson
- Cancer Survivor
- Cancer Coach
- Director PeopleBeatingCancer
Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults
“Background- Olive oil consumption has been shown to lower cardiovascular disease risk, but its associations with total and cause-specific mortality are unclear.
Objectives- The purpose of this study was to evaluate whether olive oil intake is associated with total and cause-specific mortality in 2 prospective cohorts of U.S. men and women…
Results- During 28 years of follow-up, 36,856 deaths occurred. The multivariable-adjusted pooled HR for all-cause mortality among participants who had the highest consumption of olive oil (>0.5 tablespoon/day or >7 g/d) was 0.81 (95% CI: 0.78-0.84) compared with those who never or rarely consumed olive oil. Higher olive oil intake was associated with 19% lower risk of cardiovascular disease mortality (HR: 0.81; 95% CI: 0.75-0.87), 17% lower risk of cancer mortality (HR: 0.83; 95% CI: 0.78-0.89), 29% lower risk of neurodegenerative disease mortality (HR: 0.71; 95% CI: 0.64-0.78), and 18% lower risk of respiratory disease mortality (HR: 0.82; 95% CI: 0.72-0.93).
In substitution analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality. No significant associations were observed when olive oil was compared with other vegetable oils combined.
Conclusions
Higher olive oil intake was associated with lower risk of total and cause-specific mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was associated with lower risk of mortality.
Conclusions
We found that greater consumption of olive oil was associated with lower risk of total and cause-specific mortality. Replacing other types of fat, such as margarine, butter, mayonnaise, and dairy fat, with olive oil was associated with a lower risk of mortality. Our results support current dietary recommendations to increase the intake of olive oil and other unsaturated vegetable oils in place of other fats to improve overall health and longevity.”