Extra virgin olive oil and myocardial infarction

The research, now well established, conducted in various countries of the world to verify the correlation between diet and the incidence of myocardial infarction, has shown, without a shadow of a doubt, that in Greece and southern Italy, due to a prevalent consumption of extra virgin olive oil, mortality from this disease was and is singularly low.
Unlike saturated fatty acids (of which animal fats are rich), unsaturated fatty acids tend to lower blood cholesterol levels, thus protecting the state of the arteries. In fact, in recent years, it has been discovered that extra virgin olive oil improves the values of the so-called "good cholesterol" and HDL cholesterol which, unlike "bad cholesterol" or LDL cholesterol, determines a protective action of the arteries.
Extra virgin olive oil therefore exerts a proven preventive action on the determinism of coronary heart disease and can be recommended, unlike seed oils, as has now been demonstrated by numerous clinical and experimental pieces of research, conducted in various parts of the world.