Diet plays a crucial role in determining our overall health, especially when it comes to reducing the risk of heart disease. While a plant-based diet rich in nuts, fruits, and vegetables has been proven to be beneficial for individuals at risk of developing cardiovascular issues, the addition of extra virgin olive oil (EVOO) has sparked a debate among researchers.
A recent study conducted by a team of researchers from the University of Florida and the National Institute of Diabetes and Digestive and Kidney Diseases focused on the impact of plant-based diets, specifically those that incorporate EVOO, on individuals at risk of atherosclerotic cardiovascular disease. The study included 40 adults aged 18 to 79 who followed a carefully curated vegan diet for a total of eight weeks. During the study period, participants were assigned to two different diets: one with four additional teaspoons of EVOO per day and another with no extra olive oil, with a week-long break in between.
Both the high and low EVOO diets resulted in improvements in the participants’ cardiometabolic profiles, including cholesterol levels, blood sugar levels, and inflammation markers. However, the order in which the diets were followed seemed to have an impact on the outcomes. Those who started with a higher intake of olive oil and then transitioned to a lower intake experienced a drop in LDL cholesterol levels, whereas those who followed the opposite sequence did not show the same reduction.
The researchers suggested that the small amounts of saturated fat present in EVOO may hinder the body’s ability to process LDL cholesterol effectively, thus increasing the risk of heart disease. Therefore, for individuals at a higher risk of cardiovascular issues, decreasing the intake of extra virgin olive oil could potentially yield better results in terms of lowering cholesterol levels.
The study highlights the potential impact of extra virgin olive oil on heart disease risk among individuals following plant-based diets. While both high and low EVOO diets showed improvements in overall health, reducing the consumption of olive oil could be a beneficial strategy for those at a higher risk of developing cardiovascular problems. Further research is needed to explore this association in larger and more diverse populations over extended periods to gain a better understanding of the long-term effects of olive oil on heart health. Ultimately, the study serves as a reminder that our dietary choices play a significant role in shaping our health outcomes and that moderation is key when it comes to incorporating fats like olive oil into our diets.
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