Research shows that a diet high in monounsaturated fats has some protective health components. Olive oil has high levels of monounsaturated fats, hence its positive effect on chronic diseases, such as high cholesterol, certain cancers and diabetes, according to Charles Quest-Ritson's book "Olive Oil." Naturopathic medicine promotes a holistic approach to health. Always consult with your physician before making any lifestyle changes.
Healthy Heart
Low-density lipoproteins, or LDLs, are considered "bad" cholesterol. According to the American Heart Association, a total high cholesterol or too much LDLs translate into atherosclerosis, which is the formation of plaque. This buildup can lead to heart attacks or stroke depending on whether the clot formed prevents blood from flowing to the heart or brain, respectively.
The AHA recommends that most of the suggested 25 to 35 percent of an individual's total fat intake should come from monounsaturated fats, such as those found in olive oil. These healthy fats help reduce total cholesterol levels in individuals and reduce the risk of coronary heart disease. MSNBC reports that the Food and Drug Administration recommends an intake of 2 tbsp. daily of olive oil to help reduce cardiovascular diseases. In addition, Quest-Ritson writes that "olive oil decreases both systolic and diastolic blood pressures..." This, in turn, helps decrease the risk factors often attributed to the development of cardiovascular diseases.
Reducing Diabetes
Erika Gebel, associate editor for "Diabetes Forecast," states that low high-density lipoproteins, or HDLs, are commonly found in people with diabetes. In 2009, a study in "Annals of Internal Medicine" published by the American College of Physicians showed that diabetics who ingested not just a low-fat diet but healthy meals containing olive oil had a more positive outcome on decreasing their blood sugars than those who didn't use olive oil. In 2004, the "Journal of the American Medical Association" published a study showing that individuals who followed a Mediterranean diet and had an intake of about 8 g per day of olive oil had a reduction in their insulin level and also reduced their chance of getting type 2 diabetes.
Antioxidant Properties
In his book "Olive Oil," Quest-Ritson expounds on the antioxidants properties of olive oil. He defines antioxidants as playing a role in slowing down "the effects of chemicals in the environment." That is why olive oil helps in the prevention of certain cancers, especially those that are dietary related. These cancers are colon, prostate and cancers of the breast. The author explains that oleic acid and certain phytochemicals found in olive oil all contribute to its antioxidant properties. Other studies support that fact. For example, a study done on 755 women from the Canary Islands conducted by Dr. Javier Menendez and his associates from Northwestern University in Chicago and published in "Annals of Oncology" found that women who had just a little over half a tablespoon of olive oil a day reduced their risk of breast cancer.
References
- "Olive Oil"; Charles Quest-Ritson; 2006
- American Heart Association: Why Cholesterol Matters
- MSNBC: FDA: Olive Oil May Fight Heart Disease
- American Diabetes Association: The Facts About Fats
- "Journal of American Medical Association"; Effect of a Mediterranean-Style Diet on Endothelial Dysfunction and Markers of Vascular Inflammation in the Metabolic Syndrome; Esposito K., Marfella R., Ciotola M., et al.; September 22/29, 2004
- "Annals of Oncology"; Oleic acid, the main monounsaturated fatty acid of olive oil, suppresses Her-2/neu (erbB-2) expression and synergistically enhances the growth inhibitory effects of trastuzumab (Herceptin) in breast cancer cells with Her-2/neu oncogene amplification; Menendez JA, et al.; 2005
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