The traditional Mediterranean diet has long been praised for its healthful benefits. The rewards of consuming a wide variety of fresh, seasonal ingredients with an emphasis on fruits, vegetables, legumes and grains ring true with emerging scientific findings concerning what food components should be considered as a part of a healthful diet.

As a ubiquitous part of the Mediterranean diet, olive oil’s monounsaturated fats are conducive to a healthy diet and lifestyle. While the intense flavor will tantalize your taste buds, current scientific research suggests that olive oil may also win over your heart.

Studies suggest that substituting monounsaturated fats for saturated fats is an important step to a healthy diet. A diet rich in monounsaturated fats may help:

Lower Blood Cholesterol:

According to a study published in the Journal of the American Medical Association (JAMA 1990; 263:688-692), diets high in monounsaturated fats, similar to those found in olive oil, were associated with lower cholesterol levels. Olive oil may contribute to heart health by lowering LDL or “bad” cholesterol while raising HDL or “good” cholesterol. In doing so, the overall ratio of LDL to HDL cholesterol favors a lower risk of heart disease.

Improve Blood Cholesterol and
Prevent Coronary Heart Disease:

There is good evidence that replacing saturated fats with monounsaturated fats such as olive oil can decrease the risk of coronary heart disease. By maintaining or even raising the HDL or “good” cholesterol levels, olive oil may play a protective role against the formation of fatty plaques in the arteries. A study in Circulation: Journal of the American Heart Association (September 1999) has found that monounsaturated and polyunsaturated fats may make the platelets or clotting components less sticky and less likely to adhere to each other thus reducing the risk for heart attack or stroke.

Reduce the risk of Alzheimer’s
and Parkinson’s diseases:

Recent studies published in Neurology (2002; 59:1161-1160) and Nutrition Reviews (October 2002: vol. 60 no.11 p.308-334) suggest that a diet rich in vitamins E, C and carotenoids may prevent brain cell damage caused by oxidative stress. As reported in Neurology, individuals who ate vitamin E-rich foods as part of their diets developed the fewest cases of Parkinson’s disease. A naturally rich source of vitamin E and other antioxidants, olive oil may help to prevent memory loss in healthy older adults.