An Italian study highlights the importance of olive oil consumption in reducing the risk not only of cardiovascular diseases but also of cancer.

A prospective study published in the European Journal of Clinical Nutrition (2024) analyzed the association between olive oil consumption and mortality from cancer, cardiovascular diseases, and all causes in a sample of 22,892 Italian adults from the Moli-sani Study. After a 13.1-year follow-up, researchers found that high olive oil consumption (>3 tablespoons per day) was associated with a 20% reduction in all-cause mortality, 23% in cancer mortality, and 25% in cardiovascular mortality, compared to low consumption (≤1.5 tablespoons per day).

The analysis of inflammatory, metabolic, and cardiovascular biomarkers only partially explained this association, suggesting that other biological mechanisms may be involved. These findings indicate that olive oil consumption may provide longevity benefits independently of overall diet quality.

📌 Source: Ruggiero et al., European Journal of Clinical Nutrition (2024).