The US Food and Drug Administration is backing evidence that the monounsaturated fat from olive oil may reduce the risk of coronary heart disease. Because the evidence is "limited but not conclusive", the FDA says it will exercise its discretion in monitoring the use of this new claim on products that contain olive oil.
"With this claim, consumers can make more informed decisions about maintaining healthy dietary practices," said Dr. Lester Crawford, Acting FDA Commissioner. "Since CHD is the number one killer of both men and women in the U.S., it is a public health priority to make sure that consumers have accurate and useful information on reducing their risk."
The claim states that there is limited but not conclusive scientific evidence to suggest that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product [Name of food] contains [x] grams of olive oil."
Reference
FDA allows qualified health claim to decrease risk of coronary heart disease', FDA press release, 1st November 2004.
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