Olive oil may lower the risk of developing breast cancer, finds study

A recent study suggests that higher consumption of olive oil is linked to a lower risk of developing breast cancer, with those consuming more than three tablespoons a day showing about a 29 % risk reduction compared to those taking two or fewer tablespoons. The protective effect appears particularly pronounced for more aggressive subtypes such as estrogen-receptor negative and HER2-negative breast cancers. The analysis combined data from over 11,000 Italian women followed for 13 years along with a review of earlier observational studies, and proposes that olive oil’s monounsaturated fats, antioxidants, and anti-inflammatory compounds could help inhibit cancer development. However, experts caution that this association is not proof of causation, dietary intake was self-reported, and the benefit likely depends on overall diet and lifestyle rather than olive oil alone.
*This news was published by Times of India on October 9, 2025.*

 

 

 

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