Olive oil comes in several varieties, and the main distinction lies in how they are produced.
According to the University of Rovira i Virgili, extra virgin olive oil is produced mechanically, which preserves more of its natural compounds.
Refined olive oil, by contrast, is processed to extend its shelf life and create a more uniform taste.
This process also removes some of the compounds that naturally occur in olives.
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As a result, the two types of oil do not necessarily share the same nutritional properties.
Increased risk of cardiovascular disease
A study cited by HealthDay and published in Microbiome followed 656 people aged 55 to 75 over a two-year period. All participants had an increased risk of cardiovascular disease.
Researchers examined both their diets and their ability to think and remember. At the same time, their gut bacteria were analyzed to determine whether changes occurred over time.
The results showed that the composition of gut bacteria varied depending on the type of olive oil the participants consumed.
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Gut bacteria and the brain
The study points to a link between certain gut bacteria and brain function.
One type of bacteria in particular was associated with better outcomes in some participants.
This association was primarily observed among those who consumed extra virgin olive oil.
The findings therefore suggest that the quality of dietary fat may influence both gut and brain health, and that differences between olive oil types play a role.
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Sources: HealthDay and Microbiome.
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