In a study published in September 2015, consumption of olive oil was linked to a decreased risk of breast cancer. This study followed 4,200 women in their 60’s to 80’s who ate a Mediterranean diet ( one high in “leafy greens, fruits, and vegetables”) over 5 years.
In the study, one group was told to supplement the diet with nuts, one with olive oil, and one to reduce dietary fat. The group that supplemented the diet with olive oil were 68% less likely to develop breast cancer, and the ones who supplemented with nuts were 41% less likely to develop breast cancer than those on the study’s control diet (the ones told to supplement with a “reduced fat” diet, ie reduce fats.) (i) This study was published in the prestigious peer-reviewed American Medical Association’s journal Internal Medicine.