A study by the Nutritional Epidemiology Unit of the Miguel Hern├índez University (UMH) of Elche indicates that habitual consumption of olive oil is associated with a lower risk of death from “all causes”, including cardiovascular disease and cancer in adults.

The UMH study, carried out jointly with the Health and Biomedical Research Institute of Alicante (Isabial), observes a protective effect of olive oil consumption in adults in the Valencian Community and recommends two tablespoons or more of this “key” daily food of the Mediterranean diet and studied for its antioxidant, anti-inflammatory or antihypertensive properties.

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