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Daily consumption of olive oil reduces the risk of dying from cancer, as well as cardiovascular, neurodegenerative and other diseases. This conclusion was reached by American scientists led by Dr. Martha Guache-Ferret from the Harvard Chan School of Public Health, reports the Journal of the American College of Cardiology.
Studies have found that among those who consumed more than 0.5 tablespoon or 7 grams of olive oil per day, 19% lower risk of death from cardiovascular disease, 17% – from cancer, 29% – from neurodegenerative diseases, 18% – from respiratory diseases, reports “Gazeta.ru».
“In a substitution analysis, replacing 10 g / day of margarine, butter, mayonnaise and milk fat with an equivalent amount of olive oil was associated with an 8-34% reduction in the risk of overall and causal mortality by 8-34%,” the researchers found.
The study was conducted on the basis of data on the health of 60,582 women and 31,801 men from 1990 to 2018, who initially did not have cardiovascular disease or cancer.
Source: Росбалт by www.rosbalt.ru.
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