Regular olive oil intake was associated with lower risk of cause-specific mortality of heart disease, cancer and Alzheimer’s Disease, reveals a recent study. According to a new study by researchers from the Harvard School of Public Health,  replacing margarine, butter, mayonnaise, and dairy fat with at least 7 grams or more of olive oil in daily cooking was associated with lower risk of mortality from these diseases when compared with people who rarely or never consumed olive oil. The study, published in the American Journal of Cardiology, also reported that this finding supports the dietary recommendations of several experts and encouraged the general public to increase the intake of olive oil and other unsaturated vegetable oils.