Olive oil may reduce breast cancer risk
Research we're watching
- Reviewed by Toni Golen, MD, Editor in Chief, Harvard Women's Health Watch; Editorial Advisory Board Member, Harvard Health Publishing; Contributor
Consuming more olive oil may lower the risk of developing breast cancer, especially certain more aggressive types, according to an analysis published June 25, 2025, in the European Journal of Cancer.
Researchers evaluated data from 11,442 cancer-free women in Italy (average age 55), tracking them to determine how many developed breast cancer over the following 13 years. During this time, participants reported how many tablespoons of olive oil they consumed each day in their home cooking. The researchers also reviewed 14 previous studies on the same topic.
Compared with women who consumed two tablespoons or less of olive oil daily, those consuming more than three tablespoons each day were 29% less likely to develop breast cancer. Each additional tablespoon of olive oil per day was also associated with significantly lower risks of developing certain more aggressive breast cancer types, including ER negative and HER2-negative breast cancers. Olive oil’s potential to lower breast cancer risk is consistent with other research showing similar findings related to greater intake of plant-based foods.
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About the Author
Maureen Salamon, Executive Editor, Harvard Women's Health Watch
About the Reviewer
Toni Golen, MD, Editor in Chief, Harvard Women's Health Watch; Editorial Advisory Board Member, Harvard Health Publishing; Contributor
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