Research suggests that the low cancer prevalence in Mediterranean populations may be due to the high consumption of olive oil, Plant-Based Foods, and fish. A review of studies linked high olive oil intake with a reduced risk of several types of cancer, including:
- Any type of cancer: 31% lower risk
- Gastrointestinal cancer: 23% lower risk
- Breast cancer: 33% lower risk
- Urinary tract cancer: 54% lower risk
- Upper aerodigestive cancer (lung, head, and neck): 26% lower risk
The antioxidant-rich phenolic compounds in olive oil, including hydroxytyrosol and oleuropein, protect cells from damage from free radicals.
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