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Dunking your bread in olive oil could cut your heart attack risk in just SIX WEEKS

November 21, 2014

We knew it was good for us but did you realise dunking your bread in olive oil could cut your heart attack risk in just SIX WEEKS?


According to a story in today's Daily Mail online, sophisticated new tests found regular consumption of olive oil dramatically improved chemical signals in the body linked to coronary artery disease.


A study led by Glasgow University confirms the health benefits of a cornerstone of the Mediterranean diet, especially for those who don’t normally eat olive oil.


The study added just 20mls a day – about four teaspoons - to the diet of healthy adults, which is the amount used in a salad dressing or mopped up by bread during a meal.


But a range of signals for heart disease measured in the urine improved in only six weeks, says a report published in The American Journal of Clinical Nutrition.


Dr Bill Mullen, of the Institute of Cardiovascular and  Medical Sciences, said ‘If we are able to identify the early signatures of diseases before they have had a chance to take hold we can start to treat them before they become a problem requiring costly medical intervention.


‘It is the first time this technique has been applied from a nutritional perspective to try to get to the bottom of which food or what ingredient is truly responsible for health benefits.’


Yet another reason to make sure you get your 20mls a day.


Read the full story here.

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