Coronary artery disease (CAD) occurs when plaque grows within the walls of the coronary arteries, limiting blood flow to the heart and preventing the heart muscle from receiving enough oxygen. This is also called ischemia.
The condition can be chronic as the coronary artery narrows over time and reduces the blood supply to part of the muscle. Or it can be acute, resulting from a sudden rupture of a plaque and the formation of a blood clot.
Living a healthy lifestyle that combines good nutrition can play a big role in avoiding CAD. A heart-healthy eating plan can help keep blood pressure low and reduce cholesterol levels, which may prevent a heart attack.
According to a conclusive study led by Dr Bill Mullen of Glasgow University, fatty oil could be the answer to combat cardiovascular diseases, plus some cancers, dementia and type 2 diabetes.
The study found that, amongst cooking oils sampled (including sunflower oil and rapeseed oil), only olive oil positively impacted heart health.
Dr Mullen’s study measured tiny levels of protein fragments in urine, which, when combined, are indicators, called “biomarkers”, of heart health.
Volunteers participated in the study over a six-week period and “did not know what oil they were consuming, and analysts processing the samples and the data did not know which oil was being used either.”
Bills said: “The results of the study were spectacular. Both extra virgin olive oil and olive oil produced significant changes after only six weeks, a change of 0.3 in the coronary artery disease biomarker score. Links between diet and good health are notoriously difficult to prove. This latest breakthrough in biomarker technology is finally changing that.”
By measuring these bio-markers during the study, Dr Mullen and his team were able to create evidence that shows that “only olive oil has a positive impact on heart health.”
It doesn’t matter if it’s Extra Virgin or ‘refined’ olive oil, as long as people consume 20ml (four teaspoons) in its raw form each day – all olive oils produce a beneficial effect on coronary artery disease (CAD).
Olive oil has always been a cornerstone of the Mediterranean diet, and it was discovered shortly after the Second World War. Professor Francesco Visioli said: “The Mediterranean diet is the diet in use in southern Italy at the end of the 50s when Dr Anel Keys came from the US, he stayed there, he realised that people were not dying from cardiovascular disease, which was very different from what was happening in Minnesota.”
He also found that people who followed the Mediterranean diet had lower cholesterol but higher “good” cholesterol levels.
An international scientific trial in the early 200s by Predimed found reductions in heart attacks, stroke and premature cardiovascular death. Dr Miguel. A Martinez Gonzalez of the University of Navarra explained that degenerative conditions also warranted “impressive results”, particularly neurodegenerative mortality related to dementia and Parkinson’s disease.
Cancer, and cardiovascular mortality went down by replacing other sources of fat exclusively with olive oil. Dr Miguel said: “Extra virgin olive oil in particular prompted a 40% reduction in type 2 diabetes.”
The British Heart Foundation noted that some studies on the health benefits of olive oil support existing recommendations for heart and circulatory health.
Previously, the charity disputed whether there was any evidence to prove that consuming olive oil over sunflower or rapeseed, in place of butter, lard or ghee on, had significant health benefits.
Despite differing opinions, it’s agreed that olive oil can contain substances that have been linked to health benefits, The BHF said: “Instead of taking olive oil as a supplement think about adding it to meals, for example as a salad dressing.
“About 70g of fat a day is the maximum recommended for an adult. That includes the fats in foods (cakes, biscuits, crisps and pastry as well as nuts, seeds, oily fish and dairy products) and also the fats we add as spreads, butter and oil.”