Scientists from Universidad Autónoma de Madrid-IdiPaz and elsewhere found that only virgin olive oil can reduce death risk.
The current study looked at whether eating different types of olive oil was linked to living longer.
Olive oil is a type of fat that is often used in cooking and has been associated with health benefits, such as reducing the risk of heart disease.
But there are different types of olive oil, and the researchers wanted to see if there was a difference in how they affected health.
The two types of olive oil that the researchers looked at were common olive oil and virgin olive oil.
Common olive oil is a lower-quality oil that is made from a blend of different oils, while virgin olive oil is made from only the highest-quality olives and is considered to be the purest form of olive oil.
In the study, the researchers asked over 12,000 people in Spain about their eating habits and how much olive oil they ate. They then followed these people for about 11 years to see if they died and why.
The results of the study showed that people who ate more virgin olive oil had a lower risk of dying from any cause, especially heart disease.
This means that eating a little bit of virgin olive oil each day could help you live longer and lower your risk of heart disease.
However, the researchers did not find the same benefit for people who ate more common olive oil. This suggests that the type of olive oil you eat may be important for your health.
It’s important to note that the study does not prove that olive oil is the reason why some people lived longer.
There could be other factors, such as exercise or eating other healthy foods, that also played a role.
In summary, the study suggests that eating a little bit of virgin olive oil each day could be good for your health and help you live longer, especially by reducing the risk of heart disease.
However, more research is needed to confirm these findings and understand why virgin olive oil may be more beneficial than common olive oil.
The research was published in the European Journal of Clinical Nutrition and was conducted by Carolina Donat-Vargas et al.
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