Professor names fatty food that lowers risk of heart attack and stroke
Photo: The food that protects against disease (Freepik)
Despite the long-standing belief that fatty foods are unhealthy, modern research shows that some fats can actually be beneficial for the body.
Which fatty product can reduce the risk of heart attack and stroke, explains Professor Tim Spector on his Instagram.
Which fatty product should you consume
Professor Tim Spector spoke about a product that is high in fat but can help lower the risk of heart disease, stroke, and even certain types of cancer.
He was referring to olive oil — a key component of the Mediterranean diet, widely regarded as one of the healthiest diets in the world.
Why olive oil is good for the heart
According to the scientist, as early as the 1960s, researchers noticed that residents of Mediterranean countries suffered far less from cardiovascular diseases than people in Northern Europe.
At first, this was attributed to lifestyle or wine consumption. However, it later became clear that diet plays a crucial role. Despite a relatively high fat intake, the main source of fat in the Mediterranean diet is olive oil, which contains beneficial monounsaturated fatty acids.
These fats help lower bad cholesterol and support vascular health. In addition, olive oil has anti-inflammatory and antioxidant properties, which may reduce the risk of plaque formation in the arteries.
What large-scale studies have shown
Researchers have conducted dozens of observational studies confirming that regular olive oil consumption is linked to a lower risk of cardiovascular diseases and strokes.
One particularly important study was PREDIMED, conducted in 2018, which involved nearly 7,000 participants in Spain.
Over six years, one group consumed a significant amount of olive oil regularly, another consumed a mix of nuts, and a third followed a standard Mediterranean diet. The results showed that those who consumed about four tablespoons of olive oil daily had a significantly lower risk of heart attacks, strokes, and even breast cancer.
Which olive oil to choose
Experts emphasize that the type of olive oil matters. The most beneficial is extra virgin olive oil — cold-pressed and minimally processed.
This type retains the maximum amount of polyphenols and antioxidants, while other, more heavily processed oils contain fewer of these beneficial compounds.
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