The high content of monounsaturated fatty acids in cold-pressed olive oil lowers the risk of heart disease and stroke, according to the Academy of Nutrition and Dietetics. Monounsaturated fatty acids work to protect against heart disease and stroke by reducing levels of LDL or bad cholesterol, which tends to deposit in arteries and leads to atherosclerosis when present in high levels. Monounsaturated fatty acids in cold-pressed olive oil also increase levels of HDL or good cholesterol. At high levels, HDL reduces levels of LDL cholesterol by carrying it to the liver for excretion through the digestive system. According to a study reported in the American Journal of Hypertension in 2012, cold-pressed olive oil that contains high concentrations of polyphenols significantly lowers blood pressure in young women with mild hypertension. Other studies also reported that diets high in olive oil help in lowering blood pressure and may even reduce the dosage of antihypertensive medication. Consumption of olive oil has been associated with a lower risk of breast, colon, prostate, and digestive tract cancers report a recent article in BMC Surgery in 2013. Giuseppe Grosso et al. stated that olive oil, such as that present in a typical Mediterranean diet, inhibits the carcinogenic process by the action of tyrosol, hydroxytyrosol, and other components present in cold-pressed olive oil. Experimental studies show that polyphenols in cold-pressed olive oil are effective against Helicobacter pylori, a microorganism that causes stomach ulcers and is also associated with some gastric cancers. Although a clinical study published in the journal “Helicobacter” in 2012 reported moderate eradication of H. pylori in subjects who were given virgin olive oil, additional studies are needed to establish the use of olive oil as an effective agent in treating this infection.