OLIVE OILS AND HEALTH 136 For every 10 g/day increase in extra virgin olive oil (EVOO) consumption, a 10% reduction in the incidence of cardiovascular events and a 7% reduction in cardiovascular mortality were observed. Common olive oil consumption was not significantly associated with decreases in cardiovascular incidence or mortality. This finding indicates the key role of the minor compounds of EVOO in cardiovascular health protection. Similar results have been obtained in the “Nurses’ Health Study” (n=61,181) and the Health Professionals Follow-up Study” (n=31,797) cohorts in the United States. After a 24-year follow-up, an olive oil intake greater than 7 g/day was associated with a 14% reduction in the risk of developing cardiovascular events and an 18% reduction in the risk of myocardial infarction. No association with stroke (possibly due to a low olive oil consumption) was observed. In a recent meta-analysis, however, an inverse association was obtained between stroke incidence and olive oil consumption. 10.4. Conclusions Olive oil, particularly EVOO, is one of the pillars of the Mediterranean diet, both for its beneficial effects on health and for encouraging healthy food consumption such as vegetables and fish. Part of the effects are attributed to its lipid composition (MUFA), while others are due to its minor compounds, particularly polyphenols, carotenoids, and vitamin E. Currently a broad spectrum of scientific evidence exists concerning the protective effects of olive oil on cardiovascular disease and its main risk factors (hypertension, dyslipidemia, and diabetes mellitus). As a consequence, olive oil, and particularly virgin and EVOO, have obtained claims from the health administrations of the United States and European countries. The daily recommended quantity varies between 20 and 50 mL/day, preferably with food, to obtain synergistic effects with other nutrients and achieve a greater protective impact on health.
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