International conference on the healthy effect of virgin olive oil

Abstract

1. Ageing represents a great concern in developed countries because the number of people involved and the pathologies related with it, like atherosclerosis, morbus Parkinson, Alzheimer's disease, vascular dementia, cognitive decline, diabetes and cancer. 2. Epidemiological studies suggest that a Mediterranean diet (which is rich in virgin olive oil) decreases the risk of cardiovascular disease. 3. The Mediterranean diet, rich in virgin olive oil, improves the major risk factors for cardiovascular disease, such as the lipoprotein profile, blood pressure, glucose metabolism and antithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. Some of these effects are attributed to minor components of virgin olive oil. Therefore, the definition of the Mediterranean diet should include virgin olive oil. 4. Different observational studies conducted in humans have shown that the intake of monounsaturated fat may be protective against age-related cognitive decline and Alzheimer's disease. 5. Microconstituents from virgin olive oil are bioavailable in humans and have shown antioxidant properties and capacity to improve endothelial function. Furthermore they are also able to modify the haemostasis, showing antithrombotic properties. 6. In countries where the populations fulfilled a typical Mediterranean diet, such as Spain, Greece and Italy, where virgin olive oil is the principal source of fat, cancer incidence rates are lower than in northern European countries. 7. The protective effect of virgin olive oil can be most important in the first decades of life, which suggests that the dietetic benefit of virgin olive oil intake should be initiated before puberty, and maintained through life. 8. The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity. However, despite the significant advances of the recent years, the final proof about the specific mechanisms and contributing role of the different components of virgin olive oil to its beneficial effects requires further investigations.

Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies

“…The ongoing and future well designed cohort studies will help to further examine the association and questions arising, such as, firstly if olive oil intake facilitates more vegetable intake, thus, maximising its beneficial effects to cancer prevention, and secondly, if the possible beneficial effects of olive oil are attributed to its monounsaturated content or to its other components, could be addressed [1,8,82]. Large enough and well conducted trials, both for countries with high as with low intake of olive oil, could be necessary, for the purpose of generalisability.…”

“…Monounsaturated and polyunsaturated fats, deriving from olive oil and fish oil respectively, are among those that data are emerging for their relation to certain cancer types [1-3]. Concerning olive oil, no answer still exists as to whether the monounsaturated fatty acid content or the antioxidant components of its unsaponifiable fraction are responsible for its beneficial effects.…”

A study of the dietary intake of Cypriot children and adolescents aged 6–18 years and the association of mother’s educational status and children’s weight status on adherence to nutritional recommendations

“…This dietary pattern is a source of concern because it may predispose children to obesity, cardiovascular disease, Type II diabetes mellitus, osteoporosis and cancer [4,34], although the high MUFA intake, may have a protective effect especially during the first decades of life [35]. The high prevalence of adolescent girls who have insufficient iron intakes, is also of concern since it could put them at risk of iron-deficiency anaemia and thus associated consequences [36].…”

Mediterranean Diet and Health: Food Effects on Gut Microbiota and Disease Control

“…Hence, dietary habits and lifestyle both show a pivotal role in weight loss and, consequently, in diabetes prevention [73,74,75,76,77,78,79]. The MD principal protective compounds against diabetes are contained in fibers and vegetable fats; in particular, this protection is guaranteed by virgin olive oil intake (rich in MUFAs) used for cooking, spreading, dressing and frying foodstuffs [71,80]. In a cohort followed over 20 years, the intake of some single dietary constituent, such as whole grains, fruit, vegetables (especially leafy vegetables) [81,82], tea or coffee, nuts, milk and dairy products at a low-fat rate, was associated with the risk and the decreasing of the incidence (51%–52% and 25%, respectively) [83,84] of type 2 diabetes [73].…”