abstract KEYWORDS: Olive oil, extra-virgin olive oíl, vascular risk, cardicuascular di ease Cardiovascular disease, one of the leading causes of death worldwide, can be largely prevented by a healthy lifestyle. The Mediterranean diet, in which olive oíl is a major component, has demonstrated a powerful protective effect on this disease. Severa! ecologfral, cohort) and nutritional intervention studies have shown the protective effects of olive oíl and mainly extra-virgin olive oíl (EVOO) on cardiovascular disease and its main risk factors (arterial hypertension, dyslipidaemia, and diabetes mellitus). For each increase of 1O grams of EVOO per day, the risk of cardiovascular disease is reduced by 10% and that of mortality from any cause by 7%. These results are primaríly attributed to the EVOO anti-inflammatory and antioxidant properties, since injfammation and oxidation are the underlying factors of most chronic pathologies, including cardiovascular diseases. It is recommended, however, to consume olive oíl with meals, principally due to its synergism with other foods and nutrients, to achieve greater protection. ABBREVIATIONS: EVOO: Rxtra virgin olive oil EFSA: European Food Safety Authority EPIC: European Prospective lnvestigation into Cancer and Nutrition EPICOR: Long tErm follow-up of antithromlxitic management Patterns In acule CORonary syndrome EUROLIVE: Efef cts of Olive Oil Consumption on Oxidatwe Damage in European Populations FDA: Federal Drug Administration HDL: High Density lipoprol.eins 1.DL: Low Density lipoprot.eins MUFA: M0110W1Saturate,dfaity acids PREDIMED: Prevention with the Mediterranean Diet (PREvención con Dieta MEDiterránea) SUN: avarra University Follow-up (Seguimiento Universidad de Navarra)
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