{"id":647,"date":"2017-03-26T12:49:56","date_gmt":"2017-03-26T11:49:56","guid":{"rendered":"http:\/\/pilatesfitness.co.uk\/blog\/?p=647"},"modified":"2017-03-06T16:33:39","modified_gmt":"2017-03-06T15:33:39","slug":"olive-oil-use-and-halved-risk-of-fractures-in-recent-study","status":"publish","type":"post","link":"https:\/\/pilatesfitness.co.uk\/blog\/?p=647","title":{"rendered":"Olive Oil Use and HALVED Risk of Fractures in Recent Study"},"content":{"rendered":"

\"olive-oil-pouring-pixabay\"<\/a><\/p>\n

Extra virgin olive oil (EVOO) intake associated with a decreased risk of bone fractures in a 7-year follow-up<\/b> (Garc\u00eda-Gavil\u00e1n et al., 2017). This new study involving 870 participants followed for several years indicates that regularly eating extra virgin olive oil reduced their risk of osteoporotic fractures by 51%.<\/span><\/p>\n

TYPE of OLIVE OIL <\/span><\/p>\n

The study used EVOO, NOT just regular “olive oil”. Regular olive oil is 80% refined, and its consumption was not associated with a lower risk of fractures in the same study. This difference might be explained by the fact that EVOO is much higher in polyphenols than standard olive oil, potentially translating into increased antioxidant capacity and positive epigenetic adaptations in the body.<\/span><\/p>\n

ASSOCIATION vs CAUSATION <\/span><\/p>\n

This study found an association between regular EVOO consumption and lower osteoporitic fracture. Of course, association does not imply causation, so it may be that the result is partly due to the fact that this population was pouring some EVOO on top of daily health-promoting fresh salads and vegetables. Therefore, pouring EVOO on top of fast-food burgers or similar would likely NOT reduce osteoporotic fractures in the manner that was found in this study. <\/span><\/p>\n

HOW TO USE EVOO<\/span><\/p>\n

You can add a little <\/span>extra virgin olive oil to your salads or finished dishes, <\/span>but<\/span> avoid using the \u201cextra virgin\u201d version for high-heat cooking. This is because the combustible solids in EVOO can degrade into harmful oxidation products during high-heat cooking<\/span><\/p>\n

COOKING OILS<\/span><\/p>\n

For cooking, use coconut or macadamia oils, for instance. Butter will work too. Avoid using “vegetable” or “seed” oils, particularly long-life (i.e. hydrogenated or partially-hydrogenated) ones.\u00a0 Unfortunately, it is this type of unsuitable oil that is generally used in food outlets in the UK. If you know of a restaurant where this is not done, do let me know!<\/span><\/p>\n

IN SHORT:<\/span><\/p>\n