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People who regularly consume olive oil are at a lower risk of developing cardiovascular diseases, including hypertension (high blood pressure), stroke, and hyperlipidemia (high blood cholesterol and triglyceride levels). In addition, olive oil intake may help treat inflammation, endothelial dysfunction (problems with the inner linings of blood vessels), thrombosis and carbohydrate metabolism. The oil is used in cosmetics, medicine, cooking and soaps, and was also used as a fuel for traditional lamps. Although originating in the Mediterranean countries, today it is used worldwide. Greece has the highest olive oil intake per person in the world. Greeks consume, on average, 24 liters per-person-per-year.