Scientists from the University of Florida have found that daily consumption of small amounts of butter (less than a spoon) helps effectively normalize blood cholesterol levels and reduce the risk of heart disease. Research results published In the Journal of the American Heart Association (AHA).
The study involved 40 adults, ages 18 to 79, who were at risk for cardiovascular disease. They were instructed to follow one of two high-plant diets (Mediterranean or vegan) for four weeks. While the subjects followed the diet, they also tracked their olive oil consumption. One meal plan included four tablespoons of raw, extra-virgin olive oil per day, while the other included less than a teaspoon.
The results showed that the Mediterranean and vegan diets, characterized by high fat intake, effectively helped participants lose weight. Both diets resulted in comparable reductions from baseline in total cholesterol, high-density lipoprotein cholesterol (also known as “bad” HDL cholesterol), glucose, and C-reactive protein (a marker of inflammation in the body).
However, reducing olive oil consumption resulted in faster and more effective reductions in LDL. Similarly, volunteers who limited their intake to one teaspoon per day had lower blood sugar and total cholesterol levels.
According to scientists, olive oil is rich in unrefined whole oils of plant origin. In small doses, they have a cardioprotective effect (reducing the risk of cardiovascular disease).
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