Extra virgin olive oil advice issued over what happens if you do not use it

Not using extra virgin olive oil could put you at greater risk of accumulating belly fat, new research suggests. Italian scientists have examined the powerful effect this Mediterranean staple has on shedding pounds and determined how frequently it needs to be consumed to unlock its slimming properties. The study marks the first time extra virgin olive oil has been linked to reducing abdominal fat independently. Researchers discovered the ingredient was independently connected to a lower body mass index and trimmer waistlines, as published in the Frontiers in Nutrition journal. According to the findings, completely avoiding extra virgin olive oil was identified as a "strong risk factor" for accumulating fat around the midsection, irrespective of overall dietary habits. Specifically, steering clear of the oil places individuals at greater risk of developing visceral adiposity, the study revealed. This particular fat type often remains hidden as it wraps itself around vital organs including the stomach, liver and intestines. Such deep-seated fat poses a serious health threat as it heightens the chances of numerous complications including cardiovascular disease, metabolic dysfunction, diabetes and elevated cholesterol levels. One of the simplest ways to detect visceral fat is by measuring your waist circumference. According to News Medical, those who seldom included the oil in their diet or only consumed it occasionally were found to have five times higher odds of being categorised as having abdominal obesity, or a larger waist circumference, than those who regularly indulged in extra virgin olive oil. Non-regular consumption was defined as having two tablespoons on fewer than six days per week. The researchers are hopeful that their findings will encourage the medical community to recommend regular extra virgin olive oil consumption as part of a healthy diet to achieve and maintain weight loss, especially for those battling with central obesity. The team analysed data from 16,237 adults, including their height, weight, gender, waist circumference and frequency of extra virgin olive oil consumption. Their intake was categorised by the number of days they consumed approximately 25 grams, or two tablespoons, of extra-virgin olive oil. Participants were then divided into three groups: Sporadic - less than three days a week Frequent - between three and six days a week Regular - more than six days a week In general, the study discovered that regular olive oil consumers tended to be older. However, despite their age, they were also more likely to be in better health than their younger counterparts. Olive oil, a key component of the Mediterranean diet, is renowned for its numerous health benefits, including reducing the risk of diabetes, cancer and Alzheimer's disease. However, incorporating more of this 'liquid gold' into your meals isn't as straightforward as simply using it for cooking. When heated, olive oil can lose some of its nutritional value, although it can boost the nutrient content of the food being cooked in it. To retain all its health benefits, consider using olive oil as a finishing touch, dressing or drizzle on already cooked dishes. It can also serve as a healthier alternative to fats in various recipes, from baking to replacing butter on sandwiches.