Health and olive oil Aceite de oliva y la salud



Olive oil has enjoyed a great reputation throughout history for its virtues as a food and as a medicine, but it may be said that the scientific study of its properties and its role in man's diet did not begin until the middle of this century.

The current interest in studying the role of fats in the human diet is due largely to the relationship between the consumption of them and the development of certain diseases. Among them is the atherosclerotic process, one whose clinical complications; heart attack, is one of the most important causes of death in the populations of developed countries.


 Olives from Lower Aragón

Olives from Lower Aragón, olive oil reduces risk of coronary diseases.

The dietary hypothesis of atherosclerosis poses that the effect of dietary fats on the development of the disease process, is mainly due to their influence on cholesterol levels in blood plasma. Before addressing this last question, it is of interest to recall some of the facts that underlie this hypothesis.

Consumption of olive oil and coronary diseases.

The information that we have just outlined agrees with other facts that have been well-known for some time, that indicates a lower coronary mortality rate in Mediterranean countries, whose populations regularly consume olive oil. The most remarkable result in this respect is the island of Crete, in which coronary disease is very low and olive oil consititutes the main dietary fat consumed by the population. Undoubtedly, there may be other factors that contribute to this very low rate of mortality but, as the facts obtained with regards to this island clearly indicate, the habitual consumption of diets rich in olive oil is perfectly compatible with a remarkably low rate of coronary mortality.





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