Understanding Olive Oil - Part 6

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Understanding Olive Oil_Part 6

Olive Oil in Breast Cancer

Recent research also indicates that olive oil may be especially effective in
preventing both breast cancer and osteoporosis.

The analysis found that vegetable and fruit consumption, along with increased
olive oil consumption were independently associated with a reduced breast cancer
risk.

Interestingly, oleic acid is in a medicine used to fight a rare degenerative disease


known as ALD (Adrenoleukodystrophy), which occurs when a build-up of very longchain fatty acids (C22 to C28) destroys the white matter (myelin) in the brain.

Many scientific studies suggest that olive oil is one of the reasons for the lower rate
of cancer among people of the Mediterranean (approx. half the U.S rate).

The high concentration of mono-unsaturated fats which make olive oil beneficial
for preventing heart disease also has a positive impact on the prevention of breast
cancer.

Confirming prior studies indicating that the incidence of breast cancer among
women who consumed olive oil was lower than those who did not, a recent study
showed that olive oil consumption reduces the risk of breast cancer by 45 percent.
The study, conducted over six years, included 61,000 women between the ages of
40 and 76. The study also cautioned that vegetable oils can significantly increase
the risk of breast cancer.

A study published in The Archives of Internal Medicine finds that the consumption
of olive oil -- and other oils high in monounsaturated fat -- helps reduce women's
chances of developing breast cancer1. Research Director Dr. Alicja Wolk at the
Karolinska Institute in Stockholm suggested that women can easily increase their
monounsaturated fat intake by replacing oils that are high in polyunsaturated fat
with oils that are rich in monounsaturated fat, such as olive oil.

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