A recent study has found that replacing your intake of butter, margarine, mayo and dairy fats with olive oil can help lower the risk of mortality from certain diseases. Among the diseases are cancer, cardiovascular, neurodegenerative and respiratory diseases.
The study followed over 90,000 men and women over the course of 28 years, assessing their diets through questionnaires.
When comparing high consumers with those who never (or rarely) consumed olive oil, there was a much lower risk of cancer mortality, cardiovascular mortality, respiratory and neurodegenerative mortality.
Despite the findings, more research is needed to answer further questions.