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This appears to be a poor study. Oils, including olive oil, have been shown to decrease arterial elasticity and promote inflammation. So there may be negative trade offs. By comparing it to mouse chow, we don’t know whether it really has unusual protective benefits or whether chow is just low in whole food micronutrients. How would olives compare without processing into oil, which strips some of the micronutrients? How would other whole foods compare to chow? Caution is warranted.
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