Reduced Consumption of Olive Oil: A Risk for Ischemic Heart Disease?

Comparing the nutritional content of food to individual health status, there are several con‐ siderations that can be informative and raise troubling concerns. For many decades, re‐ searchers have investigated the relationships between health status and consumption of extra virgin olive oil. Extra virgin olive oil (and oleic acid) is considered important for the prevention and coronary heart disease. While the biomolecular aspects involving G protein need further research, oleic acid levels in platelets may be a discriminating factor, together with linoleic and arachidonic acid, for coronary heart disease. There is still a huge debate regarding the effects of oleic acid alone or in combination with antioxidants.

• Publication year

  2013

• Venue

  Unknown venue

• Publication date

  2013-03-20

• Fields of study

  Medicine

• Identifiers
  DOI 10.5772/54035
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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