Olive oil, an ally in cardiovascular prevention

On the occasion of the European Day for the Prevention of Cardiovascular Risk, the International Olive Council (IOC) reiterates the importance of preventing cardiovascular diseases, which are the leading cause of mortality in the European Union. According to the latest available data from the European Commission, they account for around one third of all deaths, equivalent to nearly 1.7 million deaths each year.

In this context, olive oil stands out as one of the main sources of heart-healthy fats. More than 1,000 scientific studies published over the past 20 years provide strong evidence of the benefits of olive oil for cardiovascular, metabolic and cognitive health.

“The most relevant Spanish clinical trial in nutrition, PREDIMED, demonstrated that a Mediterranean diet enriched with extra virgin olive oil can reduce the risk of serious cardiovascular diseases by 30% and improve overall survival,” highlighted Dr Mercedes Fernández, Head of the Standardisation and Research Unit at the IOC.

Although its roots date back thousands of years, the Mediterranean diet has gained increasing international recognition since the 1960s. Institutions such as the Harvard T.H. Chan School of Public Health and the World Health Organization have promoted its study, and in 2013 UNESCO declared it an Intangible Cultural Heritage of Humanity in recognition of its cultural value and health benefits.

Fernández also highlighted the active role of the IOC in advancing scientific knowledge on olive oil and the Mediterranean diet: “For decades, the IOC has participated in research projects on olive oil and its implications for nutrition and health. In collaboration with the University of Navarra, we launched the OHIS (Olive Health Information System) scientific portal in 2019, a platform dedicated to researching and disseminating the health properties of olive oil and table olives. It is a space for researchers and consumers alike.”

Effects on cardiovascular health

Various scientific studies have documented the beneficial effects of olive oil, particularly when it is used as the main source of fat in the diet. The most relevant findings are summarised below:

Improved lipid profile: Diets enriched with olive oil reduce triglycerides and LDL cholesterol (“bad” cholesterol), while increasing HDL cholesterol (“good” cholesterol). Alongside hypertension, lipid disorders constitute a major cardiovascular risk factor.

Antioxidant effect: Several research groups have identified various minor components of virgin olive oil, such as hydroxytyrosol, which play an important antioxidant role. These compounds have significant implications in the prevention of arteriosclerosis and its main complications, such as myocardial infarction and stroke.

Insulin resistance and obesity: Diets enriched with olive oil, especially extra virgin olive oil, have also been shown to have a positive effect in the treatment of insulin resistance and obesity. These findings are highly relevant for preventing and treating type 2 diabetes, a disorder that has reached epidemic proportions in industrialised countries.

Reduction of blood pressure: Finally, diets that incorporate olive oil also have beneficial effects in lowering blood pressure. Hypertension, a major cardiovascular risk factor, is linked to insulin resistance and represents a significant contributor to cardiovascular disease.