Higher consumption of extra virgin olive oil rich in polyphenols is associated with a significant reduction in the risk of osteoporotic fractures, according to the results of a study recently published in the Journal of Clinical Nutrition. The study looked at 870 middle-aged and elderly participants from Mediterranean regions and their effects on bone biochemical markers and osteoporotic fractures.

Those with the highest intake of extra virgin olive oil (average intake of 55.35 ± 4.62 g/day) showed a 51% lower risk of osteoporotic fractures. No relationship was found between the ratio of monounsaturated to polyunsaturated fatty acid intake and fracture risk. This suggests that it is not the polyunsaturated fatty acids in extra virgin olive oil that are responsible for the positive effect on bone health, but rather the phenols. This finding reinforces the beneficial role of the phenolic compounds found in extra virgin olive oil compared to other oils, which contain much smaller amounts of these bioactive compounds.

Previous studies had also shown that olives, olive oil and their polyphenols can be considered protective factors for bone health. In particular, women who consumed olive oil and followed a Mediterranean diet had a lower likelihood of suffering hip fractures.