The FDA has give permission for food containing olive oil to carry claims to reduce the risk of heart disease. The agency cites evidence from a dozen scientific studies demonstrating the benefits of monounsaturated fats (like olive oil). The FDA has taken the position that replacing saturated fat with monounsaturated fat lowers the risk of heart disease. An example of this would be to use olive oil rather than butter to sauté food.
Research has shown that people on Mediterranean-style diets, high in unsaturated fats from fish, olive oil, and other vegetable sources of oil like nuts have less heart disease. Mortality rates dropped by more than 50 percent among elderly Europeans who stuck to such diets and led healthy lifestyles, according to research published in the Journal of the American Medical Association in September. The FDA’s action is in response to this research. “Since CHD is the No. 1 killer of both men and women in the United States, it is a public health priority to make sure that consumers have accurate and useful information on reducing their risk,” Lester M. Crawford, acting FDA commissioner, said.