A large review of studies in 841,000 people found that olive oil was the only source of monounsaturated fat associated with a reduced risk of stroke and heart disease (14Trusted Source).
Ọmụmụ ihe ọmụmụ na ndị sonyere 841000 gosipụtara na mmanụ oliv bụ naanị ihe nwere afọ ojuju maka belata ohere ọnya ọnya obi na ọrịa obi (1).