High extra virgin olive oil consumption reduces fracture risk in 55-80 year olds
A study looking into dietary interventions for osteoporosis related fracture risk showed little or no difference in most dietary factors. Olive oil consumption made no difference until they specifically looked at the individuals with very high unrefined extra virgin olive oil consumption. In this group there was a 51% decreased fracture risk compared to all other groups studied.
The authors of this study conclude that higher consumption of EVOO reduces the risk of osteoporosis-related fractures in an older Mediterranean population.
Reference: García-Gavilán JF, Bulló M, Canudas S, et al. Extra virgin olive oil consumption reduces the risk of osteoporotic fractures in the PREDIMED trial. Clin Nutr. 2017