Evidence supporting the use of: Olive Oil
For the health condition: Arteriosclerosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Olive oil, particularly extra-virgin olive oil, is scientifically supported as beneficial in the prevention and management of arteriosclerosis (the thickening and hardening of artery walls). Numerous epidemiological studies, especially those examining the traditional Mediterranean diet, have demonstrated that populations with high olive oil consumption exhibit lower rates of cardiovascular diseases, including arteriosclerosis. The primary mechanisms attributed to olive oil's protective effects are its high content of monounsaturated fatty acids (mainly oleic acid) and polyphenols, which exert anti-inflammatory, antioxidant, and lipid-lowering actions.

Randomized controlled trials, such as the PREDIMED trial, have shown that a Mediterranean diet supplemented with extra-virgin olive oil significantly reduces the incidence of major cardiovascular events. Olive oil consumption has been linked to improved endothelial function, reduced oxidative stress, lower LDL cholesterol oxidation, and decreased inflammatory markers—all key factors in the pathogenesis of arteriosclerosis. The European Food Safety Authority (EFSA) has authorized a health claim for olive oil polyphenols in protecting blood lipids from oxidative damage.

While olive oil is not a cure for arteriosclerosis, current scientific evidence supports its regular consumption as part of a healthy diet to help prevent or slow the progression of the disease.

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