Study Examines Heart Health Effects of Reducing Extra Virgin Olive Oil Consumption
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Scientists at the University of Florida, USA, have conducted a randomized crossover trial to examine the cardiometabolic effects of extra virgin olive oil as part of a whole-food, plant-based vegan diet.
The trial's findings were published in the Journal of the American Heart Association.
Low-fat, whole-food, plant-based diets emphasize unrefined foods and limit processed products, refined grains, added sugars, and oils, including restricting vegetable oil fat intake to less than 10%-15% of energy intake. The Mediterranean diet, while also plant-based, includes extra virgin olive oil (EVOO) as the main fat source, with moderate seafood, poultry, and dairy consumption, and up to 35%-40% of energy intake from vegetable oils.
To compare the cardiometabolic effects of EVOO within a low-fat, whole-food, plant-based diet, scientists at the University of Florida have conducted a randomized crossover trial called "The Recipe for Heart Health trial."
The study involved 40 adults aged 18 to 79 with a cardiovascular disease risk of 5% or higher. They were randomly assigned to follow one of two whole-food, plant-based diets for four weeks each. One diet included four tablespoons of extra virgin olive oil daily, while the other included less than one teaspoon daily. Participants switched diets after a one-week break.
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