By Marie Cendejas

Wednesday sept 12, 2012 (foodconsumer.org) -- Olive oil provides a wide spectrum of health benefits. The demand has been so great that new media claims that some Italian extra virgin olive oil producers were either adding imported olive oil or a different and cheaper kind of oil into their real Italian extra virgin olive oil.

In a 2003 issue of the National Medical Association, published was a study of over 3,000 men and women showing that a diet rich in olive oil, fish, fruits, and vegetables lowered the risk of heart disease and inflammation. When cross-matched for body mass index, exercise levels, age, gender, and education levels, only a healthy diet made the difference between illness and wellness.

The Journal of Cardiovascular Pharmacology in 2009 published a study that stated that there was clear evidence that olive oil consumption is associated with a lower risk for cardiovascular disease.

The World Journal of Gastroenterology also published a study in 2009.  In their study report, scientists stated that not only do olive oil and the Mediterranean diet in general lower the risk of heart disease but it also lowers triglycerides in the liver, improves insulin levels, and regulates blood sugar levels.

In 2007, the Oxford University noted that the global obesity epidemic was due to high consumption of fast foods, soft drinks, saturated fatty acids, trans fats, and foods containing high fructose corn syrup.  These food and ingredients elevate the serum lipid levels of fat cells in the bloodstream. The extra fat creates inflammation in the body, which leads to organ dysfunction.

The reason olive oil reduces blood pressure is because of its high oleic acid content of 70-80%. Scientists at the National Academy of Sciences of the United States of America suggest that consuming olive oil increases the oleic acid levels in cell membranes which reduces blood pressure.