Atrial Fibrillation - olive oil - 50617
An extra virgin olive oil enriched high fat diet (42% of calories from fat) compared to a “low fat” control diet (really a high fat diet of 37% of total calories from fat) reduced the incidence of atrial fibrillation by 38% compared to the control diet (37% calories as fat). The extra virgin olive oil consumed was15% of total caloric intake. Olive oil is 9 calories per gram. The average caloric intake is about 2200 calories, this would mean at least 35-40 g/d of extravirgin olive oil per day. The PREDIMED study recommended consumption of 4 tablespoons of extra virgin olive oil per day which is about 50 g/d with food. There were no side effects.
[Circulation. 2014 Jul 1;130(1):18-26. 50617