Oleic acid, the main component of olive oils, is an ally against this type of ailment
The US Food and Drug Administration (FDA) has determined that there is credible evidence to support the consumption of oleic acid, such as olive oil, in a bid to reduce the risk of coronary heart disease
On the occasion of World Heart Day, Olive Oils from Spain advise that eating a healthy and balanced diet, supplemented with olive oils can have a very positive effect on our cardiovascular health.
Oleic acid, the main component of olive oils, is an ally against this type of ailment since it is a monounsaturated fat that, when it substitutes the consumption of fats and oils rich in saturated fatty acids, can help reduce the risk of coronary heart disease. To achieve that healthy benefit, the FDA recommends daily consumption of about 20 grams of olive oil/oleic acid, the equivalent of a tablespoon and a half.
“We have been able to verify that consuming 40 ml a day of extra virgin olive oil, within a Mediterranean diet, can reduce vascular complications by more than 30%,” said Ramón Estruch, coordinator of the PREDIMED Study, the most influential in the world about food and health. This multicenter trial (conducted in Spain between 2003-2010) found the benefits of consuming extra virgin olive oil to be within the framework of a healthy diet.