This study was a meta-analysis of the literature on studies of the relationship between consumption of raw, uncooked, olive oil and the risk of developing cancer. Since dietary fats 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 lignans.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 at the level of the highest quartile were compared with those in the lowest quartile. Those who consumed the most 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, found to be true for breast and digestive cancers.
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NOTE: Read another article about cardiovascular disease and olive oil.