Olive oil and CHD
This article was originally published in The Tan Sheet
Executive Summary
Qualified health claim linking monounsaturated fat from olive oil to lowered risk of coronary heart disease approved by FDA Nov. 1. Claim states "Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 g) 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." The qualified claim is the third FDA has cleared since the process for establishing such claims took effect last year (1"The Tan Sheet" July 14, 2003, p. 3)...