This food can fight serious diseases and early deaths, study says

The use of olive oil instead of margarine, butter, or other full fats can protect you from death from cancer, cardiovascular disease, and respiratory disease, density, and other diseases, according to one study.

The “is a combination of lowering the amount of fat consumed at the same time that is increasing the voracious fats found in olive oil”, Dr. Howard LeWine, medical editor-in-chief of Harvard Health Publishing, part of Harvard Medical School.

You should eventually use olive oil whenever you can as a substitute for fed fats while cooking or in salad sauces, said LeWine, who was not involved in the study.

The study examined the diets of people registered in two major government - funded studies. Researchers then compared the diet ratio to the record of disease and death for those over time.

Men and women who replaced slightly more than 2 teaspoons (10 g) of margarine, butter, mayonnaise, or milk fat with the same amount of olive oil had a total risk of up to 34% less to die than people who consumed little or no olive oil, according to research author Marta Guasch-Ferreere, a research scientist at Harvard.

People who reportedly ate the highest levels of olive oil had a 19% lower risk of dying from heart disease, 17% lower to die from cancer, 29% lower to die of neurodegenerative diseases and an 18% lower risk of having respiratory disease mortality compared to those who never consumed or rarely consumed olive oil instead of full fats, said Susan Larsson, a professor of association with the Karolinska Institute in Sweden.

Olive oil is widely considered the key to the success of the Mediterranean diet, the most healthy diet in the world.