Numerous studies have demonstrated Olive Oil has a few health benefits. A variety of studies have also suggested that Olive Oil's benefits should be accompanied by caveats.
Olive Oil contains monounsaturated fats, which makes it a healthier oil than many others.
Olive Oil is also lower in saturated fats, which suggests that Olive Oil can be used in place of butter in foods. Olive Oil contains no trans-fats.
Olive Oil may lower the risk of developing cancer due to its antioxidant properties. The risk of developing degenerative diseases can be reduced by reducing oxidation and damage to cells.
Research has shown that Olive Oil can be used in place of saturated fats to reduce the risk of developing upper digestive and respiratory tract cancers.
Cholesterol is not allowed
Olive Oil does not contain cholesterol. It also reduces LDL (or 'bad') cholesterol. LDL cholesterol deposits in the arteries and can lead to heart disease.
A variety of studies have demonstrated a link between Olive Oil consumption and blood pressure. There has been a decrease in both diastolic as well as systolic blood pressure.
Insulin and Blood Sugar
Research has shown that Olive Oil may improve insulin levels and blood sugar control.
Olive Oil has polyphenols and Oleic Acid, which are both known to reduce LDL oxidation. Plaque buildup is caused by oxidized LDL.
These health benefits are dependent on the quality of the oil at its beginning, how it is stored and the freshness of the oil when it is consumed. The oil's ability to deliver these health benefits is affected by its exposure to light and air.