The US Food and Drug Administration has given its backing to the claim that olive oil can lower the risk of heart disease.
The FDA points out that evidence is inconclusive, but nonetheless is suggestive that the monounsaturated fat found in olive oil can reduce the odds of developing coronary artery disease. The claim they area allowing says that there is "limited but not conclusive evidence" that 2 tablespoons of olive oil in the daily diet can reduce the risk of heart disease. They point out that the olive oil should be used to substitute for fats already in the diet, and not just added on to the baseline diet.
The FDA has already given its blessing for advertising potential cardiac benefits for walnuts, almonds, pecans, pistachios, hazel nuts, peanuts, and omega-3 fatty acids.
