Olive Oil and Blood Pressure

Did you know? Extra virgin olive oil can lower blood pressure, compared to oils rich in polyunsaturated fats or refined olive oil.

A report published in 2015 reviewed seven key studies and found that extra virgin olive oil (EVOO) with a total phenol content of at least 161mg/kg at a minimum intake of two tablespoons (25ml) a day could significantly decrease systolic blood pressure in as little as three weeks. EVOO that contains at least 300mg/kg total phenols may also decrease diastolic blood pressure.

Extra virgin olive oil can easily be incorporated into meals, including drizzled over vegetables prior to baking, or added to a fresh salad accompanying a main meal.

Flynn & Wang 2015, Cobram Estate Report

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Bradford Clinic