Health Benefits of Olive
Oil
—by Jean Fisher
Why do the What's For Dinner? recipes use olive oil
almost exclusively? Well there are several reasons. Substituting
olive oil, a monounsaturated fat, for saturated fats or polyunsaturated
fats can:
- Reduce blood pressure
- Inhibit the growth of some cancers
- Benefit people at risk for or with diabetes
- Lessen the severity of asthma and arthritis
- Actually help your body maintain a lower weight
Healthy Heart Benefits
Atherosclerosis, also called hardening of the arteries, occurs
when particles of LDL cholesterol stick to the walls of the
arteries. Eventually these particles build up and form plaque.
This plaque narrows the blood vessels and increases the work
load of the heart in an effort to get oxygenated blood to
the entire body. The result can be a heart attack or stroke.
Olive oil is rich in monounsaturated fat and antioxidants
like chlorophyll, carotenoids and vitamin E. Scientists have
identified a compound in olive oil called oleuropein which
prevents the LDL cholesterol from oxidizing. It is the oxidized
cholesterol that sticks to the walls of the arteries and forms
plaque. Replacing other fats in your diet with olive oil can
significantly lower blood pressure and reduce the risk of
heart attack.
Cancer Inhibitor
A study published in the January 2005 issue of Annals of Oncology
has identified oleic acid, a monounsaturated fatty acid found
in olive oil, as having the ability to reduce the affect of
an oncogene (a gene that will turn a host cell into a cancer
cell). This particular oncogene is associated with the rapid
growth of breast cancer tumors. The conclusion of the researchers
was that oleic acid when combined with drug therapy encouraged
the self-destruction of aggressive, treatment-resistant cancer
cells thus destroying the cancer. Olive oil has been positively
indicated in studies on prostate and endometrial cancers as
well.
Unlike other fats, which are associated with a higher risk
of colon cancer, olive oil helps protect the cells of the
colon from carcinogens. A study published in the November
2003 issue of Food Chemistry Toxicology suggests that the
antioxidants in olive oil reduce the amount of carcinogens
formed when meat is cooked.
Blood Sugar Controller
Diabetics or those at risk for diabetes are advised to combine
a low-fat, high-carbohydrate diet with olive oil. Studies
show this combination is superior at controlling blood sugar
levels compared to a diet that consists entirely of low-fat
meals. Adding olive oil is also linked to lower triglyceride
levels. Many diabetics live with high triglyceride levels
which put them at risk for heart disease.
Health Benefits of Olive Oil - Page 2
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