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FDA: Olive Oil May Reduce Coronary Disease
Citing limited evidence from a dozen scientific
studies, the Food and Drug Administration
says that food containing olive oil may now
be labeled saying it “may reduce the risk of coronary
heart disease.”
Even a dietary change from sautéing food in two
tablespoons of olive oil instead of butter may be better
for your heart.
The FDA confirmed a reduction in the risk of
coronary heart disease – the nations No. 1 killer
of both men and women in the U.S. – when foods
high in saturated fat are replaced with the
monounsaturated fat of olive oil. To achieve this
possible benefit, it also is key that people don’t
increase the number of calories they consume
daily.
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