Higher olive oil intake was associated with 19% lower risk of cardiovascular disease mortality , 17% lower risk of cancer mortality, 29% lower risk of neurodegenerative disease mortality, and 18% lower risk of respiratory disease mortality. In substitution analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality.
Marta Guasch-Ferré, Yanping Li, Walter C. Willett, Qi Sun, Laura Sampson, Jordi Salas-Salvadó, Miguel A. Martínez-González, Meir J. Stampfer, Frank B. Hu
‘Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults’, Journal of the American College of Cardiology (2022)