A recent study revealed that the use of olive oil reduces the risk of all forms of cancer by 31%, thanks to its unique antioxidant properties.
Evidence from the study indicated that components of olive oil provide protection once morest the development of several types of cancer, according to a 2022 meta-analysis, published in the journal PLoS One.
The study found large disparities in cancer risk between individuals who consumed olive oil and those who did not. The researchers reported: The highest consumption of olive oil was associated with a 31 percent lower risk of developing any type of cancer.
The researchers pointed out that the positive effect of olive oil is largely due to its exceptional composition rich in monounsaturated fatty acids, squalene and phenolic compounds. Their powerful antioxidant properties limit cellular oxidative stress and DNA damage through scavenging, and affect critical signaling pathways associated with carcinogenesis.”
A meta-analysis of 45 studies showed that protection was most important for breast, gastrointestinal and urinary tract cancers.
“The results of this meta-analysis represent valuable evidence of the protective effects of olive oil once morest the development of cancer, and that further research might provide deeper insight into the role of olive oil in preventing this disease,” the researchers said in a statement.
