The Role of Dietary Olive Oil from the Islamic and Scientific Perspectives

Syed A Hussain



Health authorities have advised Americans to modify their diet in order to reduce the risk of heart disease and cancer. The dietary goals for the U.S. suggest reducing average dietary fat to 30% of total energy, reducing cholesterol to 300 mg per day, and replacement of saturated fatty acids by polyunsaturated or monounsaturated fatty acids.

Monounsaturated fats have been the object of considerable nutritional interest, as epidemiological studies hove determined that people in Mediterranean countries, where the predominant oil consumed is olive oil (a highly monounsaturated oil), suffer a very low incidence of cardiovascular disease.

A methodology is urgently needed for assessment of adherence to fat-controlled diets in free-living subjects, both long term and daily or even from meal to meal. In this respect, the Holy Qur'iin and the Sunnah of the Prophet Muhammad (PBUH) offer great promise. The aim of this undertaking is to present o survey of literature on the role of dietary olive oil from an Islamic perspective.



Olive oil; Monounsaturated fatty acids; Lipoprotein; Cholesterol; Islam

Full Text:



Islamic Medical Association of North America (IMANA) | JIMA and IMANA on Twitter


Creative Commons License
This work by Work's author(s) is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.