Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

López‐Miranda, José; Pérez‐Jiménez, Francisco; Ros, Emilio; Caterina, R De; Badimón, Lina; Covas, María Isabel; Escrich, Eduard; Ordovás, José M.; Soriguer, Federico; Abia, Rocı́o; Lastra, Catalina Alarcón de la; Battino, Maurizio; Corella, Dolores; Chamorro-Quiros, J.; Delgado-Lista, Javier; Giugliano, Dario; Esposito, Katherine; Estruch, Ramón; Fernández‐Real, José‐Manuel; Gaforio, José J.; Vecchia, Carlo La; Lairon, Denis; López-Segura, Fernando; Mata, Pedro; Menendez, Javier A.; Muriana, Francisco J.G.; Osada, Jesús; Panagiotakos, D.B.; Paniagua, Juan Antonio Pacheco; Pérez‐Martínez, Pablo; Perona, Javier S.; Peinado, M.A.; Pineda-Priego, M.; Poulsen, Henrik E.; Quiles, José L.; Ramírez-Tortosa, M. C.; Ruano, Juan; Serra-Majem, Lluís; Solà, Rosa; Solanas, Montserrat; Solfrizzi, Vincenzo; Torre, Rafael de la; Trichopoulou, Antonia; Uceda, Marino; Villalba-Montoro, J.M.; Villar-Ortiz, J. R.; Visioli, Francesco; Yiannakouris, Nikos

doi:10.1016/j.numecd.2009.12.007

Cited by 475 publications

(312 citation statements)

References 100 publications

Supporting

Mentioning

290

Contrasting

Unclassified

Order By: Relevance

“…We also evaluated positively the absence of SFA and trans-rich fats, due to their known relationship with CVD and other chronic non-transmittable illnesses (40)(41)(42) . MUFA:SFA, widely used as an indicator of the quality of fats in the diet, was also taken into account in our index (26,30,43) .…”

Section: Discussionmentioning

confidence: 99%

Proposal for a Breakfast Quality Index (BQI) for children and adolescents

Monteagudo

Palacín-Arce

Bibiloni

et al. 2012

Public Health Nutr.

View full text Add to dashboard Cite

Objective: To propose and apply an instrument to assess the breakfast quality of children and adolescents in the Mediterranean area. Design: Randomized, cross-sectional survey of breakfast consumption using a validated semi-quantitative FFQ administered at school by trained dietitians between Tuesday and Friday. A Breakfast Quality Index (BQI) score was developed, assigning a positive value to the consumption of cereals, fruit, vegetables, dairy products, MUFA, Ca and compliance with energy recommendations, and to the absence of SFA and trans-rich fats. Data were analysed by Student's t test and ANOVA. Setting: Schools in Granada and Balearic Islands (Spain). Subjects: All schoolchildren (n 4332) aged 8-17 years at randomly selected and representative schools between 2006 and 2008, stratified by age and sex. Results: Breakfast was not consumed by 6?5 % of participants. BQI score was highest for children aged 7-9 years and decreased with age (P 5 0?001). Females scored higher in all age groups. The lowest score was in males aged 14-17 years and the highest in females aged 7-9 years (P 5 0?006). Conclusions:The proposed BQI appears useful to estimate the breakfast quality of schoolchildren and to form a basis for nutrition education.

show abstract

Section: Discussionmentioning

confidence: 99%

Proposal for a Breakfast Quality Index (BQI) for children and adolescents

Monteagudo

Palacín-Arce

Bibiloni

et al. 2012

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…11 Low-fat diets usually reduce both LDL cholesterol and HDL cholesterol. [23][24][25] The replacement of carbohydrates by dietary fats reduces triglyceride levels and increases HDL cholesterol, [26][27][28] whereas the substitution of saturated fats by monounsaturated fats decreases levels of LDL cholesterol 27 or at least does not change them 28,3 but increases levels of HDL cholesterol 26,28 In our study, persons who consumed olive oil had lower values of triglycerides and slightly higher (but nonsignificant) levels of LDL cholesterol, and both men and women had higher levels of HDL cholesterol, with a significantly lower probability of having low HDL cholesterol levels. Of special interest was the finding of an interaction between olive oil consumption and exercise or alcohol intake.…”

Section: Discussionmentioning

confidence: 99%

“…Several studies in recent years have shown the different effects at a molecular level of the various oils, particularly the effects relating to MUFA-rich fats and olive oil. 3,28,46 Adherence to a Mediterranean diet reduces mortality from cardiovascular disease. 47 The results of this study show that consumption of olive oil, independently of other variables, has a beneficial effect on these cardiovascular risk factors, particularly in the presence of obesity, impaired glucose regulation or a sedentary lifestyle, reducing the synergy between the different cardiovascular risk factors.…”

Section: Discussionmentioning

confidence: 99%

“…2 Two of the most important of these changes relate to a reduction in physical activity and an increase in the consumption of energy from fats. Though numerous studies have examined the effect of the different dietary fats on plasma lipid levels, 3 the role of these fats in the increase in obesity or type 2 diabetes mellitus is still not fully explained. Whereas some authors defend the importance of the fats, 4 others question it, 5 and some studies have even found a negative correlation between fat intake and increased prevalence of obesity.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Olive oil has a beneficial effect on impaired glucose regulation and other cardiometabolic risk factors. Di@bet.es study

et al. 2013

View full text Add to dashboard Cite

BACKGROUND: Despite the marked increase in cardiovascular risk factors in Spain in recent years, the prevalence and incidence of cardiovascular diseases have not risen as expected. Our objective is to examine the association between consumption of olive oil and the presence of cardiometabolic risk factors in the context of a large study representative of the Spanish population. SUBJECTS AND METHODS: A population-based, cross-sectional, cluster sampling study was conducted. The target population was the whole Spanish population. A total of 4572 individuals aged X18 years in 100 clusters (health centers) were randomly selected with a probability proportional to population size. The main outcome measures were clinical and demographic structured survey, lifestyle survey, physical examination (weight, height, body mass index, waist, hip and blood pressure) and oral glucose tolerance test (OGTT) (75 g). RESULTS: Around 90% of the Spanish population use olive oil, at least for dressing, and slightly fewer for cooking or frying. The preference for olive oil is related to age, educational level, alcohol intake, body mass index and serum glucose, insulin and lipids. People who consume olive oil (vs sunflower oil) had a lower risk of obesity (odds ratio ( CONCLUSIONS:The results show that consumption of olive oil has a beneficial effect on different cardiovascular risk factors, particularly in the presence of obesity, impaired glucose tolerance or a sedentary lifestyle.

show abstract

“…But oil-tea seed oil has lower level of saturated fatty acids than olive oil. Many studies show that olive oil improves coronary health because it is rich in oleic acid (López-Miranda et al, 2010;Bermudez, 2011). Oleic acid can be changed by organism into a set of compounds close to prostaglandins which have important roles at the vessel level and for blood coagulation, so it has fundamental role in cardiovascular diseases prevention (Nehdi et al, 2010).…”

Section: Fatty Acid Composition Of Two Kinds Of Tea Seed Oilsmentioning

confidence: 99%

Comparison of the Characteristics of Two Kinds of Tea Seed Oils: Oil-tea Seed Oil and Green-Tea Seed Oil

Weng¹,

Yun²,

Zhang³

2018

JFS

View full text Add to dashboard Cite

Physicochemical properties, fatty acid composition, antioxidant compounds and oxidative stability of oil-tea seed oil (Camellia oleifera Abel.) and green-tea seed oil (Camellia sinensis O. Ktze.) were investigated. The refractive index, saponification value, iodine value, acid value, peroxide value, unsaponifiables were determined to assess the quality of the oils. The major fatty acids of green-tea seed oil and oil-tea seed oil were oleic acid, linoleic acid and palmitic acid. Green-tea seed oil was typical oleic-linoleic-oil with 52.13% oleic acid and 24.32% linoleic acid level, whereas oil-tea seed oil was typical oleic-oil with very high oleic acid level (73.67%). The amount of total phenols, α-tocopherol and β-carotene of green-tea seed oil were 8.68 mg/kg, 160.33 mg/kg, 3.20 mg/kg, respectively, whereas they were 17.90

show abstract

Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

Cited by 475 publications

References 100 publications

Proposal for a Breakfast Quality Index (BQI) for children and adolescents

Proposal for a Breakfast Quality Index (BQI) for children and adolescents

Olive oil has a beneficial effect on impaired glucose regulation and other cardiometabolic risk factors. Di@bet.es study

Comparison of the Characteristics of Two Kinds of Tea Seed Oils: Oil-tea Seed Oil and Green-Tea Seed Oil

Contact Info

Product

Resources

About