New study/ Olive oil prevents blood clotting

Illustrative photo

A preliminary study presented at the scientific conference "Epidemiology and Prevention" shows that consuming olive oil at least once a week is associated with lower platelet activity, thus reducing the risk of blood clotting and clot formation.

This finding suggests that olive oil may have a role in protecting against circulatory problems and may be an important part of a healthy cardiometabolic lifestyle.

The study's expert, Sean P. Heffron, assistant professor at New York University School of Medicine and the Medical Center for the Prevention of Cardiovascular Disease in New York, explains that platelets, fragments of blood cells, can contribute to plaque build-up. in the arteries, increasing the risk of heart attacks and strokes.

The study observed that those who consumed olive oil at least once a week had lower levels of platelet aggregation, especially in obese people.

This finding suggests that continuous consumption of olive oil may reduce cardiovascular risk in obese individuals. /CNA 

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