Heart Disease and the Fat You Choose
Cardiovascular disease is the number-one cause of death in Europe. The type of fat in your diet directly affects heart health — and this is exactly where extra virgin olive oil comes in.
The Role of Oleic Acid
About 70–80% of olive oil is oleic acid, a monounsaturated fatty acid. Scientific studies show that replacing saturated fats (butter, margarine) with oleic acid:
- Lowers LDL (bad) cholesterol
- Maintains or raises HDL (good) cholesterol
- Helps balance blood pressure
An EU-Approved Health Claim
The European Food Safety Authority (EFSA) has officially recognised that olive oil polyphenols protect blood lipids from oxidative damage. For this effect, about 5 mg of hydroxytyrosol in 20 g of olive oil per day is recommended.
The PREDIMED Study
Published in the New England Journal of Medicine, this large-scale study found that a Mediterranean diet enriched with extra virgin olive oil reduced the risk of heart attack, stroke and cardiovascular death by roughly 30%.
Practical Tips
- Use cold-pressed extra virgin instead of butter and sunflower oil
- Consume it raw in salads; heat reduces polyphenols
- 2–3 tablespoons a day is the ideal range
The most natural choice for your heart: Europe Olive Oil — from Crete to European tables.