Guasch-Ferré M, Liu G, Li Y, et al. - Among participants from the Nurses’ Health Study (1990 to 2014) and the Health Professionals Follow-up Study (1990 to 2014), researchers investigated if olive oil consumption is related to total cardiovascular disease (CVD), coronary heart disease (CHD), and stroke risk. This study involved 61,181 women and 31,797 men from the above-mentioned studies, respectively. The participants were free of cancer, heart disease, and stroke at baseline. Experts employed food frequency questionnaires at baseline as well as every 4 years, to ascertain diet. A follow-up of 24 years was performed, which revealed 9,797 incident cases of CVD, including 6,034 CHD cases and 3,802 stroke cases. In 2 large prospective cohorts of US men and women, lower risk of CHD and total CVD was observed in relation to higher olive oil intake. A reduced risk of CHD and CVD could be achieved with the substitution of margarine, butter, mayonnaise, and dairy fat with olive oil.