Cancer rates are reportedly higher in areas of northern Europe if compared to southern Europe. And it’s in southern Europe wherever olive oil is an vital dietary component. Is there an association between lower rates of cancer and therefore the use of olive oil? A Danish group of researchers from the Copenhagen University Hospital conducted a study to research the matter.
The danish study involved 182 guy between the ages of 20 and 60, originating from 5 separate European nations. Within the course of the study, researchers added more olive oil to their daily diet for a moment of two weeks. The goal was to measure any reasonable effect on the produced levels of a substance known as 8oxodG, that correlates with cellular harm as a result of oxidation.
The result? At the end of the 2 weeks period, the research participants were found to have 13 percent less 8oxodG in their urine, suggesting the potential for reduced levels of DNA damage (DNA damage might lead to the development of cancer) as a result of using olive oil.
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