In this context, olive oil stands out as one of the main sources of heart-healthy fats. More than 1,000 scientific studies published over the past 20 years provide strong evidence of the benefits of olive oil for cardiovascular, metabolic, and cognitive health.
“The most relevant Spanish clinical trial in nutrition, PREDIMED, showed that a Mediterranean diet enriched with extra virgin olive oil can reduce the risk of major cardiovascular diseases by 30% and improve overall survival,” highlighted Dr. Mercedes Fernández, Head of the Standardization and Research Unit at the IOC.
Although its roots date back thousands of years, the Mediterranean diet has gained increasing international recognition since the 1960s. Institutions such as the Harvard T. H. Chan School of Public Health and the World Health Organization (WHO) have promoted its study, and in 2013 UNESCO declared it an Intangible Cultural Heritage of Humanity, both for its cultural value and its health benefits.
Fernández also emphasized the active role of the IOC in scientific advances related to olive oil and the Mediterranean diet, noting that “for decades, the IOC has been involved in research projects on olive oil and its implications for nutrition and health. In collaboration with the University of Navarra, we launched the OHIS (Olive Health Information System) scientific portal in 2019, a platform dedicated to researching and disseminating the health properties of olive oil and table olives. It is a space for researchers as well as consumers.”
Effects on cardiovascular health
Numerous scientific studies have documented the beneficial effects of olive oil, especially when used as the main source of fat in the diet. Among the most relevant findings are:
Improved lipid profile
Diets enriched with olive oil reduce triglycerides and LDL cholesterol (“bad” cholesterol), while increasing HDL cholesterol (“good” cholesterol). Along with hypertension, lipid disorders are a major cardiovascular risk factor.
Various research groups have identified minor components in olive oil, such as hydroxytyrosol, which play an important antioxidant role. These compounds have significant implications in preventing atherosclerosis and its main complications, such as heart attacks and strokes.
Diets enriched with olive oil, especially extra virgin olive oil, have also shown a positive effect in the management of insulin resistance and obesity. These findings are particularly relevant for the prevention and treatment of type 2 diabetes, a condition that has reached epidemic proportions in industrialized countries.
Finally, diets that include olive oil also show beneficial effects in lowering blood pressure. Hypertension, one of the main cardiovascular risk factors, is linked to insulin resistance and plays a key role in the development of cardiovascular diseases.
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