Replacing Unhealthy Fats with Olive Oil Is a Heart-Healthy Choice
Adapted from an article in Duke Medicine Health News, September 2020, Vol. 6, No. 9 Go ahead. Dip that crusty Italian bread in a saucer of seasoned olive oil and take a big, guilt-free bite. Research shows that consuming more olive oil is associated with less risk of heart attack among Americans, especially when it replaces butter, mayonnaise, or margarine. A study performed at the Harvard T. H. Chan School of Public Health, in Boston, showed that replacing 1 teaspoon of butter, margarine, mayonnaise, or dairy fat with the same amount of olive oil lowered the risk of any cardiovascular disease (CVD) by 5 percent and lowered the risk of coronary heart disease (CHD) by 7 percent. People who consumed