The summary below is from the full report titled “The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors. A Randomized Trial.” It is in the 5 September 2006 issue of Annals of Internal Medicine (volume 145, pages 333-341). The authors are M.-I. Covas, K. Nyyssönen, H.E. Poulsen, J. Kaikkonen, H.-J.F. Zunft, H. Kiesewetter, A. Gaddi, R. de la Torre, J. Mursu, H. Bäumler, S. Nascetti, J.T. Salonen, M. Fitó, J. Virtanen, and J. Marrugat, for the EUROLIVE Study Group.
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The Effect of Virgin and Refined Olive Oils on Heart Disease Risk Factors. Ann Intern Med. ;145:I–53. doi: 10.7326/0003-4819-145-5-200609050-00002
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Published: Ann Intern Med. 2006;145(5):I-53.
Cardiology, Coronary Risk Factors, Prevention/Screening.
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