New Research Suggests Lower Consumption of Extra Virgin Olive Oil May Benefit Heart Health

Extra virgin olive oil (EVOO) has long been praised as one of the healthiest cooking oils, known for its light, non-greasy texture and rich content of antioxidants and polyphenols, which are believed to protect against inflammation, oxidative stress, and related diseases. However, recent findings from a study conducted by researchers at the University of Florida suggest that consuming EVOO in smaller quantities may offer greater benefits for overall heart health.

The study, which involved 40 adults with an average age of 64 and an average BMI of 32 (most classified as obese), aimed to explore the optimal amount of EVOO for heart health. Participants followed a diet rich in whole foods and plant-based vegan dishes, completely excluding animal products. The key difference between the groups was their EVOO consumption: one group consumed four tablespoons of EVOO daily, while the other group had less than one teaspoon per day.

Interestingly, the study found that participants who initially consumed low quantities of EVOO and later increased their intake experienced a rise in bad cholesterol levels. Conversely, those who reduced their EVOO consumption saw improvements in key heart health markers. This pattern suggests that cutting back on EVOO may be beneficial, particularly for individuals at higher risk of heart disease.

Despite these findings, the researchers caution against completely eliminating EVOO from the diet. They emphasized that while EVOO is not inherently harmful, obtaining fats from whole plant sources such as nuts, seeds, and avocados may be a better strategy than relying on refined oils, including EVOO.

The study's conclusions add nuance to the long-held belief in EVOO’s unparalleled health benefits, indicating that moderation may be key, particularly in the context of a plant-based diet.