A new study in the US supports the health benefits of olive oil

The Journal of the American College of Cardiology finds olive oil may reduce the risk of cardiovascular mortality and protect against cancer disputing claims from Nutriscore

“All those trying to impose the Nutriscore food labeling system to encourage the consumption of foods such as chips or sugary drinks should read the study published in the Journal of the American College of Cardiology. According to it, half a tablespoon of extra virgin olive oil a day can reduce the risk of mortality from cardiovascular disease, cancer, neurodegenerative and respiratory diseases,” argues Unaprol, an Italian Consortium of olive oil producers.

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The study adds to the decision of the research group – made of scientists, doctors, and nutritionists – selected by US News & World Report to award the Mediterranean Diet as the best in the world for the fifth year in a row. This is due to its important role in preventing heart disease and stroke, and in reducing risk factors such as obesity, diabetes, high cholesterol, and hypertension.


These studies hearten us at a time when we are fighting battles, such as the one against Nutriscore, to protect our high-quality extra virgin olive oil,” says the president of Unaprol, David Granieri.

The chemical and organoleptic characteristics of foods such as extra virgin olive oil, thanks to the anti-inflammatory and antioxidant properties, make the Mediterranean diet unique. This is why we have the duty to spread knowledge for more conscious consumption and to enhance the extraordinary work of our producers,” says Granieri.

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