Who should not take olive oil?: Navigating Dietary Restrictions and Health Concerns

October 5, 2025 •

4 min read

While olive oil is often lauded for its heart-healthy properties, excessive consumption can pose long-term health risks for some individuals, such as hypoglycemia and digestive issues. Understanding who should not take olive oil, or at least limit its intake, is crucial for personalized nutrition and health management.

Quick Summary

This guide outlines health conditions, medication interactions, and other dietary considerations that warrant caution or avoidance of olive oil. It clarifies when to reduce intake and explores suitable alternatives.

Key Points

Pancreatitis Patients: Individuals recovering from or managing pancreatitis should limit or avoid olive oil due to its high fat content.
Gallbladder Removal: Those with a removed gallbladder may experience digestive issues, like diarrhea, when consuming fats, and should introduce olive oil slowly and in moderation.
Low Blood Pressure: Excessive olive oil intake can cause blood pressure to drop too low, especially for people on blood pressure medication.
Allergies to Olives: A rare but possible allergy to olives or olive pollen necessitates avoiding olive oil to prevent allergic reactions.
Excessive Intake: Even for healthy people, overconsumption of olive oil can lead to weight gain due to its high calorie density.
Medication Interactions: Patients on diabetes or hypertension medication should monitor their intake and consult a doctor, as olive oil can alter blood sugar and blood pressure levels.

Who Should Exercise Caution with Olive Oil?

While a staple of the healthy Mediterranean diet for many, olive oil is not universally suitable. Certain medical conditions, lifestyle choices, and genetic predispositions can make olive oil an ill-advised addition to a person's diet. Here we explore the key groups who should reconsider their olive oil consumption.

Individuals with Specific Medical Conditions

Pancreatitis: People recovering from or managing pancreatitis, both acute and chronic, are often advised to follow a low-fat diet. Since olive oil is a high-fat product, even a healthy one, limiting or avoiding it is generally recommended during recovery to ease the burden on the pancreas.

Gallbladder Issues: For those who have undergone gallbladder removal (cholecystectomy), initial fat digestion is often less efficient. Consuming high-fat foods, including olive oil, can cause digestive distress, such as diarrhea and bloating, as the body adjusts to a continuous, rather than concentrated, bile flow. While moderate olive oil intake is linked to lower gallstone formation, those with active issues or post-surgery should be cautious.

Hypotension (Low Blood Pressure): Olive oil is known to help lower blood pressure. For individuals already on medication for high blood pressure, or those with naturally low blood pressure, excessive consumption could cause blood pressure to drop too low, leading to dizziness or other complications.

Severe Heart Disease: Some whole-food, plant-based diet advocates, such as the Forks Over Knives movement, recommend avoiding all processed oils, including olive oil, for individuals seeking to reverse severe coronary heart disease. This is based on concerns that even healthy fats can impair endothelial function, the ability of arteries to dilate. This is a more extreme dietary stance, but worth considering for those with advanced heart disease under a doctor's supervision.

Those with Allergies or Sensitivities

Olive Allergies: While rare, an allergy to the olive fruit or its pollen is possible. Individuals with such an allergy should avoid all olive-derived products, including olive oil, to prevent severe reactions such as anaphylaxis. Symptoms can also include skin rashes and respiratory issues.

Digestive Sensitivity: Some people experience digestive discomfort, such as bloating, stomach cramps, or diarrhea, from high consumption of olive oil. This can be a sign of fat malabsorption or a general intolerance, rather than a specific allergy.

People on Certain Medications

Olive oil can interact with certain medications, primarily those affecting blood pressure and blood sugar. It is crucial to consult a doctor before incorporating large amounts of olive oil into your diet if you take any of the following:

Antihypertensive drugs: As olive oil can naturally lower blood pressure, combining it with medication can cause an unsafe drop in blood pressure.
Diabetes medications: Olive oil can decrease blood sugar levels. Taking it alongside diabetes medication could cause blood sugar to fall too low, leading to hypoglycemia.
Blood thinners: Olive oil contains vitamin K, which plays a role in blood clotting. While not a major concern in moderate amounts, excessive intake could theoretically interfere with blood-thinning medications.

Concerns with Excessive Consumption

For the average, healthy person, the main issue with olive oil is overconsumption. Each tablespoon contains about 120 calories. Unchecked use, like generously drizzling it over every meal, can lead to a calorie surplus and contribute to weight gain.

Healthier Oil Alternatives for Certain Conditions

When olive oil is not the best choice, several alternatives can provide similar or different benefits without the associated risks.


Oil Type	Best For	Considerations
Avocado Oil	High-heat cooking, dressings, baking	High smoke point, similar monounsaturated fat profile, and mild flavor.
Canola Oil	General cooking, baking, frying	High in monounsaturated fats, neutral flavor, but less antioxidant content than EVOO.
Grapeseed Oil	Sautéing, dressings, baking	Good source of healthy fats and a high smoke point.
Flaxseed Oil	Dressings, finishing oil	Rich in omega-3 fatty acids, but has a low smoke point.
Chicken/Vegetable Stock	Sautéing vegetables	Calorie-free alternative for sautéing, but will affect flavor and texture.

The Role of Moderation and Overall Dietary Pattern

For most people, the key is not avoidance but moderation. The health benefits of olive oil are most pronounced when it replaces less healthy fats, like those in butter or margarine, as part of a balanced diet rich in fruits, vegetables, and whole grains. The issue is rarely the oil itself, but rather how it fits into your overall eating pattern.

Conclusion

While a highly beneficial fat for many, olive oil should be approached with caution by some individuals. Those with pancreatitis, certain gallbladder conditions, low blood pressure, or olive allergies should be particularly mindful. Furthermore, anyone on medication for blood pressure or diabetes should consult a healthcare professional to avoid adverse interactions. For healthy individuals, the focus remains on moderation to prevent excessive calorie intake. Always consult with a doctor or registered dietitian to determine the best dietary choices for your specific health needs.

Disclaimer

This article is for informational purposes only and does not constitute medical advice. Consult with a qualified healthcare professional before making any changes to your diet or treatment plan.

Frequently Asked Questions

If you are recovering from or managing pancreatitis, you should consult your doctor. A low-fat diet is generally recommended, meaning olive oil should be limited or avoided, especially during flare-ups or recovery.

For those with gallbladder disease, moderate olive oil intake may be beneficial. However, individuals who have had their gallbladder removed (cholecystectomy) should be cautious with fat intake, including olive oil, as it can cause digestive problems.

Yes, olive oil can have a blood pressure-lowering effect. If you take medication for high blood pressure, consuming large amounts of olive oil could cause your blood pressure to drop too low. It is best to monitor your levels and consult a doctor.

Olive oil can lower blood sugar levels and enhance insulin sensitivity. However, if you are on diabetes medication, this effect could cause blood sugar to drop too low, requiring careful monitoring and consultation with your doctor.

Yes, though it is rare. Some people with allergies to the olive fruit or its pollen may experience allergic reactions from olive oil. It is recommended to avoid olive-derived products if you have such an allergy.

Healthy alternatives to olive oil include avocado oil, canola oil, grapeseed oil, and sunflower oil, depending on the cooking method. For low-fat options, vegetable or chicken stock can be used for sautéing.

Yes. While a healthy fat, olive oil is calorie-dense, with about 120 calories per tablespoon. Consuming it in large, uncontrolled amounts can easily lead to a calorie surplus, contributing to weight gain.