 Olive oil is widely considered to be healthier than most other oils and fats, but as with most things online, its health benefits are often exaggerated. But it does have some compelling scientific data to back it up, including a new study which found a strong association between olive oil consumption and a reduction in cardiovascular, cancer, and all-cause mortality. This new populational study was conducted by scientists in Spain, where olive oil consumption is part of the prevalent Mediterranean diet. The study had numerous strengths that make it noteworthy, such as a relatively long follow-up period of 18 years. It included over 1500 participants with an average age of 46. The results were quite impressive. During the study's follow-up period, 317 deaths were recorded, including 115 due to cardiovascular diseases and 82 due to cancer. Compared to the baseline level of consuming olive oil less than once a month, the consumption of up to one tablespoon per day was associated with a 9% lower risk of all-cause mortality. The consumption of two or more tablespoons, however, was linked to a much greater reduction in risk of death, 31% for all-cause mortality, 46% for cardiovascular mortality, and 51% for cancer. The researchers controlled for age, sex, educational level, body mass index, tobacco consumption, and total hours of TV watching per day as a proxy for physical activity. They also controlled for the presence of pre-existing chronic conditions such as diabetes and hypertension. There have been previous studies that have failed to find an association between olive oil consumption and mortality, but some of those studies had short follow-up periods. Studies with longer follow-up periods, including one of 13 years that was published in the American Journal of Epidemiology in 2009, found a 26% reduction in all-cause mortality for the highest levels of olive oil consumption, which is fairly close to the 31% reported in this study. This suggests the benefits from olive oil can accumulate over time and can reach fairly significant levels. A Harvard study published earlier this year is especially noteworthy. It was conducted in the U.S. rather than in a Mediterranean country and had a sample size of over 90,000 people in an even longer follow-up period of 28 years. In that study, higher olive oil intake was associated with a reduction in mortality of 19% for cardiovascular, 17% for cancer, 29% for neurodegenerative, and 18% for respiratory. Olive oil contains numerous compounds that could potentially explain its health benefits, such as monoinsaturated fatty acids. It is also rich in phenolic compounds, which have been shown to possess anti-hypertensive, antioxidant, and anti-inflammatory qualities. Some studies also suggest that oleic acid, the most abundant monoinsaturated fatty acid in olive oil, may have anti-cancer qualities. While this study shows a strong correlation between olive oil consumption and a reduction in mortality from various causes, it does not directly prove a causal link, and people who consume significant amounts of olive oil may have other healthy habits. But given the body of other research into this topic, it seems as though regular consumption of olive oil may be beneficial for health. When there's more to share, we'll have it for you here, so please subscribe so you don't miss out. I'm Ryan O'Shea and we'll see you next time on Lifespan News.