Heart patients and the olive oil in their diet
Cardiovascular disease, the leading cause of death worldwide, can be prevented in
largely with a healthy lifestyle. The current recommendations underline
the importance of dietary standards including healthy sources
dietary fats, such as those high in unsaturated fats and
low in saturated fat.
The cardioprotective properties of the Mediterranean Diet have been proven to
for the first time since the Seven Country study. In recent decades, numerous
epidemiological studies, as well as intervention tests, confirmed this
observation, noting the close relationship between the Mediterranean diet and
of cardiovascular diseases. In this context, the extra virgin
Olive oil, the most representative component of this diet, seems to be
important for reducing the incidence of cardiovascular events.
Extra Virgin Olive oil has a high content of monounsaturated fats, especially oily
acid, and other by-products such as vitamin E, polyphenols and molecules
lipids that can contribute to its anti-inflammatory and antioxidant properties
properties. Extra virgin olive oil is a key ingredient in the Mediterranean Diet and
is traditionally used as the main cooking fat in its areas
Mediterranean and more recently, it has become more popular worldwide.
Consumption of more than 7 grams (1/2 tablespoon) of olive oil
per day is associated with a markedly reduced risk of cardiovascular mortality
diseases. This is the conclusion of a large study published in
scientific journal “Journal of the American College of Cardiology“.
Study conducted by the “Scientific Sessions of Epidemiology and
American Prevention / Lifestyle and Cardiovascular Health
Cardiac Society “, every four years, heart patients answered
in questionnaires about their diet and lifestyle. Investigators
found that those who ate more than half a tablespoon of olive oil each
day had a 15% lower risk of getting any kind of cardiovascular
disease and 21% lower risk lower risk of coronary heart disease.
We should therefore advise heart patients to limit
certain fats, such as margarine and butter, as they are all rich in
saturated fats, which may increase the risk of heart disease,
on the contrary, the replacement with extra virgin olive oil will help to improve it
My name is Phoebe Keveze I’m a registered member of ‘Clinical Dietitian at
Cyprus Food Scientists and Food Technologists Registration Council,
with studies in the science of “Dietetics & amp; Nutrition “and postgraduate in
I did the internship at the Limassol General Hospital and at
Private Hospital “Polyclinic Health” in Limassol.
My dissertation was on “Nutrition and Breast Cancer”
Thesis entitled “The effect of the glycemic index
and the glycemic load of food in the development of obesity “.
At the same time, I participated in several seminars and conferences on Nutrition,
while I also took part in voluntary nutrition days.
I was also an examiner in various schools in Cyprus for the program
«Measuring Child & # 39; s Growth WHO European Childhood Obesity Surveillance
I gave nutritional advice on TV and radio show on
Cyprus. I am active on “social media” and I have a constantly updated account
on Instagram and Facebook.
I maintain my private office in the Limassol area of Nikos Pattihi, where I provide
nutritional support to healthy people and people with pathological / clinical
situations. I am also part of the General Health System (Gessi).