The study, published in the Journal of Clinical Endocrinology and Metabolism, selected 127 Hispanic men aged 55-80 years. The researchers randomly divided these male volunteers into three groups, each with a different diet: a Mediterranean diet, a Mediterranean diet with at least 50 ml (approximately one or two) extra virgin olive oil, and an ordinary low-fat diet. Researchers require that subjects using the second diet plan use olive oil for cooking or as a salad dressing. If the subject wants to drink, he can only drink a moderate amount of red wine. Two years later, the results of the study showed that the concentration of biomarkers of osteocalcin and other bone formations in human blood using the second dietary regimen was significantly increased, while the other two dietary regimens did not show the same effect.