Study Finds Greek Olives from Kalamata Help Reduce Bad Cholesterol

The Kalamata olive is a large black or brown olive with a smooth, meaty texture.  They are protected within the European Union by “Designation of Origin” status.

A new study conducted recently by the National and Kapodistrian University of Athens found that Greece’s Kalamata olives help reduce bad cholesterol and improve the overall health of people who include them in their diets.

Olives are well known for their benefits when eaten in reasonable quantities. However, this new study focusing on the famous Kalamata olives proves once again what an important element olives are in a balanced diet based on Mediterranean standards.

The University of Athens study was conducted in collaboration with the 401 Military Hospital of Athens, and included sixty participants.

The participants were all healthy and they were between 22 and 65 years old.

One of the most significant findings of the study was that after the participants included Kalamata olives in their healthy diets, the levels of their bad cholesterol (LDL) were reduced, while the levels of good cholesterol, or HDL, increased significantly.

The researchers who conducted the study now want to move on, including more people, whose health is not perfect, to see the impact Kalamata olives might have on their overall health and cholesterol levels.

According to the researchers, the daily consumption of several Kalamata olives helps reduce the risk of cardiovascular diseases, while improving the person’s lipid profile.