Substituting saturated and trans fat with monounsaturated fat helps to lower low-density lipoprotein (LDL) cholesterol, also known as ‘bad cholesterol,’ which reduces the risk for heart disease and stroke.
An April 2020 study published in the Journal of the American College of Cardiology concluded that consuming just a half-table spoon of olive oil daily could lower the risk of contracting heart disease by 14 percent.