Cardiologist Aurelio Rojas warns that 90% of people misuse olive oil and miss out on its benefits in preventing dementia and heart attacks: "Effective."
Cardiologist Aurelio Rojas warns that 90% of people misuse olive oil and lose its benefits. Photo: IG @doctorrojass/ iStock
Cardiologist Aurelio Rojas warned through his social media that the majority of people, close to 90%, do not use olive oil correctly, which prevents them from taking advantage of its protective effects against cardiovascular and neurodegenerative diseases .
This warning is supported by recent studies from Harvard University and the Predimed project, which have demonstrated the relationship between adequate consumption of extra virgin olive oil and a reduced risk of heart attack and dementia.
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This is explained by cardiologist Aurelio Rojas. Photo: Social networks.
According to Rojas, olive oil only retains its benefits when it's extra virgin and consumed raw. He points out that many people are unaware of this and use refined oils or subject it to high temperatures, which eliminates its protective compounds. "It must always be extra virgin and used raw," he emphasized.
Various studies cited by the specialist indicate that consuming one tablespoon (approximately 15 ml) of extra virgin olive oil daily can reduce the risk of heart attack by 30% and mortality associated with dementia by 28%.
These effects are attributed to the presence of polyphenols, oleocanthal, and antioxidants with anti-inflammatory properties that act directly on the arteries and brain tissue.
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The cardiologist recommends adding a tablespoon of extra virgin olive oil daily, preferably to salads or other cold dishes. This maximizes the protective effect on the cardiovascular system and brain.
Aurelio Rojas emphasizes that adopting this daily habit can make a significant difference in preventing serious illnesses. "Your heart and brain will thank you," the specialist concludes.
Olive oil has become a common ingredient in many kitchens due to its claimed benefits, such as its high content of polyphenols, antioxidants, and healthy fats. However , its popularity has also led to the emergence of low-quality products marketed as authentic olive oil, raising concerns among nutrition and health experts.
True olive oil must be extra virgin, obtained by first cold extraction. Photo: iStock
According to nutritionist Yo Isasi, many people mistakenly assume that any liquid contained in a green bottle or with images of olive branches is authentic olive oil. However, most products available on the market are not extra virgin olive oil, but rather refined oils. The latter are subjected to industrial processes with high temperatures, solvents like hexane, and chemical agents like phosphoric acid, which reduce their natural properties.
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To avoid purchasing adulterated products, specialists recommend checking certain key aspects:
- Type of oil : must specify “extra virgin olive oil”, which corresponds to the first cold extraction, carried out at less than 27°C.
- Acidity: the acidity level must be less than 0.5 degrees.
- Ingredients: The label must clearly detail that it does not contain mixtures with other vegetable oils.
- Packaging: It is preferable to bottle it in dark glass or cans in good condition, as these materials protect the oil from light and air, preserving its properties.
Oils that don't meet extra virgin standards may contain artificial antioxidants such as BHA (E-320) and BHT (E-321), chemicals linked to carcinogenic risks. Additionally, when heated, these oils can break down and release toxic compounds such as acrolein, which has also been linked to cancer.
When it comes to genuine, quality oil, its benefits are numerous:
- It does not contain cholesterol and its fats are easily metabolized.
- It tolerates high temperatures without losing its properties.
- Strengthens the immune system.
- Contributes to the health of the liver, pancreas and digestive system.
- It can be used to treat minor skin conditions such as burns or bites.
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Most oils on the market are refined and lose their healthy properties. Photo: iStock
Nutritionist Yo Isasi advises always looking for extra virgin olive oil, first cold-pressed, and in suitable packaging, such as dark glass or a tin in good condition. This ensures you benefit from its benefits and avoids exposure to potentially harmful substances.
*This content was written with the assistance of artificial intelligence, based on publicly available information released to media outlets. It was also reviewed by the journalist and an editor.
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