Olive Oil Linked To Lower Risk Of Death Due To Heart Disease Cancer And Alzheimer S Disease
Researchers found that individuals who used 7 grams (g) or more — around ½ tbsp — in cooking, as a dressing, or along with their bread, had a reduced risk of dying of heart disease, cancer, respiratory disease, or Alzheimer’s disease when compared with people who rarely or never consumed olive oil. Replacing about 10 g a day (about ¾ tbsp) of butter, margarine, mayo, or dairy fat with the equivalent amount of olive oil was associated with a lower risk of early death as well....