Olive oil for the HEART

As a nutrition support pharmacist, you will be asked more about the benefits of olive oil for patients with hypertension and heart diseases. Olive oil has long been touted for its health benefits. It’s rich in the monounsaturated fatty acid oleic acid, as well as linoleic acid. Help patients understand its benefits and encourage them to incorporate it into their daily diet, but explain that moderation is key.

Observational research shows that people who use olive oil in the diet over other fats have a modestly reduced risk of developing heart disease. The FDA actually allows for a qualified health claim stating that eating about 2 tablespoons of olive oil daily may reduce heart disease risk. Population research has also shown that it may help lower blood pressure, reduce the risk of developing diabetes, and lower the risk for breast cancer. But it doesn’t seem to benefit people who already have heart disease.

NPS-adv

While incorporating olive oil into the diet is generally positive, make sure patients don’t go overboard. Olive oil is rich in calories – consuming excess amounts can lead to weight gain. Tell patients to stick to 2 tablespoons (28 grams) daily, and to use it in place of other fats in the diet, but not in addition to them. This includes butter, canola oil, sesame oil, grapeseed oil, and animal fats.

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References

1. Fernandez-Jarne E, Martinez-Losa E, Prado-Santamaria M, et al. Risk of first non-fatal myocardial infarction negatively associated with olive oil consumption: a case-control study in Spain. Int J Epidemiol 2002;31:474-80.
2. Trevisan M, Krogh V, Freudenheim J, et al. Consumption of olive oil, butter, and vegetable oils and coronary heart disease risk factors. The Research Group ATS-RF2 of the Italian National Research Council. JAMA 1990;263:688-92.
3. Guasch-Ferré M, Li Y, Willett WC, et al. Consumption of olive oil and risk of total and cause-specific mortality among U.S. adults. J Am Coll Cardiol 2022;79(2):101-112.

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