American scientists led by Dr. Martha Guash Ferre from the Chan Harvard School of Public Health said that regular consumption of olive oil reduces the risk of mortality from cancer, cardiovascular, neurodegenerative and respiratory diseases. The results of the study are published in the journal of Journal of the American College of Cardiology.
Specialists analyzed these perennial observations for more than 60 thousand women and almost 32 thousand men, who at the time of the start of the study in the 1990s were not cardiovascular and oncological diseases.
The basis for analysis was the results of two multifactorial prospects – Nurses’ Health Study and Health Professionals Follow-Up Study – held in the United States from the mid-1970s. Experts studied the questionnaires over the past 28 years. They were filled every four years. The research participants recorded the average number of products consumed, including certain types of fats and oils that were used to prepare dishes.
For 28 years, 36,856 volunteers died. It turned out that those who regularly consumed olive oil, the risk of mortality from cardiovascular diseases was 19 percent lower compared to those who did not use this product at all. The risk of mortality from cancer they were lower by 17, from neurodegenerative diseases – by 29, and from respiratory – by 18 percent.
Previously a nutritionist and endocrinologist Alena Barredo told about the universal benefits of the daily use of pistachios. According to her, pistachios are rich in polyunsaturated fatty acids that help reduce cholesterol. They also contain vitamins A and E, which retain the youth of the skin, support immunity and improve vision. In addition, there are magnesium in pistachios, which helps in stress and to stabilize blood pressure.