Various studies have shown Olive Oil to offer a handful of health benefits. A variety of studies have also suggested that Olive Oil's benefits should be accompanied by caveats.
The main type of fat in Olive Oil is monounsaturated fatty acids, making it a healthy oil when compared to a variety of 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 Oilmay reduce the risk of cancer because of the antioxidant nature of its polyphenols. 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
Some research has described and displayed that Olive Oil may benefit insulin levels and blood-sugar control.
Olive Oil contains polyphenols and oleic acid, both of which have been found to assist in reducing oxidation of LDL. Plaque buildup is caused by oxidized LDL.
These health benefits are dependent on the quality of the oil at its beginning, its storage, and how fresh it is when it is consumed. The oil's ability to deliver these health benefits is affected by its exposure to light and air.