The results of the study showed that those people in the highest category of olive oil consumption had a 19 percent lower risk of total and cardiovascular disease mortality.

Researchers from Harvard may have dispelled negative perceptions of oil, publishing a new study that found people who consumed more olive oil lowered their risk of premature death and multiple diseases. .

The results of the study showed that those people in the highest category of olive oil consumption, defined as more than seven grams per day, had a 19 percent lower risk of total and cardiovascular disease mortality.  !

Those in the high olive oil consumption category also had a 17 percent lower risk of cancer mortality, 29 percent lower risk of neurodegenerative mortality and an 18 percent lower risk of respiratory mortality, compared to those who never or rarely consumed olive oil. 

Susanna Larsson, a corresponding author of the study, wrote in an editorial that the association of olive oil consumption and risk of neurodegenerative disease mortality is especially novel, given Alzheimer's disease is the major neurodegenerative disease and the most common cause of dementia.