This study of olive oil was a meta-analysis of the literature on many studies of the relationship between consumption of raw, uncooked olive oil, and the risk of developing cancer. Since dietary fats are known to alter the risk of cancer development, the authors chose to study the effect of olive oil monounsaturated fat dietary use on cancer risk.
The primary fats in olive oil are oleic acid, palmitic acid, and linoleic acid. Extra-virgin olive oil also contains phenols, flavonols and lignins, all beneficial plant chemicals. The high content of oleic acid protects olive oil from oxidation.
The authors evaluated the evidence for olive oil use and the frequency of a number of different cancers. People who used the most olive oil at the level of the highest one-fourth of the population were compared with those in the lowest one-fourth. Those who consumed the most olive oil had a 34% lower risk of any kind of cancer. Specifically, those at the higher level of consumption of olive oil had a lower risk of breast and digestive system cancers.
CONCLUSION: “Nutritional factors play a major role in cancer initiation and development.” “…overall, olive oil consumption was associated with lower odds of cancer development.” This was especially true for breast and digestive cancers.
To read the author’s abstract of the article, click on the author’s title of the article. To read the full article, click on the full free text icon.