Aceite y vida: el impacto del aceite de oliva en la salud humana. Revisión de la evidencia de la recomendación del uso del aceite de oliva virgen extra

Abstract

Extra virgin olive oil (EVOO) is a key functional food in the Mediterranean diet, renowned for its multiple health benefits. Rich in monounsaturated fatty acids, such as oleic acid, and bioactive compounds like polyphenols and tocopherols, EVOO helps reduce LDL cholesterol, increase HDL cholesterol, and protect against oxidative stress. Regular consumption is associated with a lower incidence of cardiovascular, metabolic, and neurodegenerative diseases. Studies such as PREDIMED and the Seven Countries Study have demonstrated its role in preventing cardiovascular events and reducing blood pressure. Additionally, EVOO contributes to cancer prevention, lowering the risk of specific types like breast and colon cancer. It also improves insulin sensitivity and intestinal microbiota health, promoting metabolic and cognitive balance. Recommended for its positive impact on health, EVOO should be a staple in a healthy daily diet, not only as a substitute for saturated fats but as an essential ingredient to enhance quality of life and prevent chronic diseases.

The information search period covers the years 2000 to April 2025, in accordance with the inclusion criteria defined for the studies. These criteria prioritize relevant and up-to-date publications, while allowing exceptions for earlier works of historical significance.