Compared to people who never or rarely had olive oil in their food, those who did were 18 per cent less likely to die from respiratory diseases.Dr Marta Guasch-Ferré, lead author of the study published in the Journal of the American College of Cardiology, said: "Our findings support current dietary recommendations to increase the intake of olive oil and other unsaturated vegetable oils.
"Clinicians should be counselling patients to replace certain fats, such as margarine and butter, with olive oil to improve their health." And Dr Marta Guasch-Ferré said: "It’s possible that higher olive oil consumption is a marker of an overall healthier diet and higher socioeconomic status. "However, even after adjusting for these and other social economic status factors, our results remained largely the same."It is thought that one advantage possibly comes from people using olive oil instead of more fatty products like butter or mayo.
As when the study looked at what happens if you replace around three-quarters of tablespoon of butter withOlive oil is made by pressing whole olives and extracting the oil.
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