According to the CDC, heart disease is still the leading cause of death among Americans. This is why heart specialists continually research prevention methods and how to decrease the disease’s impact on life. The CDC says key risk influences of heart disease include high cholesterol, high blood pressure, diabetes, smoking, consuming alcohol excessively, and unhealthy food.
The common denominator among the risk factors is they’re all related to what we eat. And while there isn’t a miracle food to stop heart disease, there are dietary substitutes that can be made when cooking to reduce your risk.
Use Olive Oil
One of the best cooking habits is using olive oil instead of saturated fats like butter. A published study in the Journal of the American College of Cardiology found that olive oil decreased the chance of both heart disease and coronary heart disease in men and women. The study concluded that substituting products such as butter, dairy fats, mayonnaise, and margarine with olive oil can lower the risk of such diseases.
Why Does Olive Oil Lower Heart Disease Risk?
High saturated fat consumption leads to a higher chance of heart disease due to how it interferes with our cholesterol levels. As a result, the American Heart Association advises maintaining your saturated fat intake at around 5-6% of your calories each day.
Olive oil also comprises antioxidant and anti-inflammatory properties to assist with heart and overall health.
Time to Ditch Saturated Fats When Cooking
Using olive oil instead of saturated fats for cooking generally lowers your intake of unhealthy fats and provides your heart with helpful antioxidants. Olive oil cooking options are plenty, and popular uses include a drizzle over salads and pasta or a healthy bread dip.