The Effects of a Mediterranean-Style Dietary Pattern on Cardiovascular Disease Risk

Enhancing Plant Seed Oils for Human Nutrition

“…These correlations are usually confounded by other lifestyle aspects, such as smoking, and by genetic differences among individuals. Nevertheless, there is a general consensus that the healthiest oils are those rich in monounsaturated fatty acids, such as olive oil, and those rich in long-chain omega-3 fatty acids, such as fish oils (Hardin-Fanning, 2008). Olive oil, although stable, is too expensive for many food applications, and the need for heat-stable oils has been addressed in the past through the use of chemical hydrogenation of common vegetable oils such as soy (Glycine max) and canola (Brassica napus).…”

Cardiovascular disease biomarkers in patients with inborn errors of protein metabolism: a pilot study

“…The Mediterranean diet is characterised by the high consumption of fruits, vegetables, whole cereals and olive oil (rich in MUF), with a moderate consumption of dairy products and a low consumption of red and processed meat, cream and pastries (Willett et al, 1995). Thus, the recommended IEPM diet has many similarities to a vegan diet (Feillet et al, 2010) and to the Mediterranean diet, which has been shown to decrease CVD risk factors in adults (Pitsavos et al, 2003;Panagiotakos & Polychronopoulos, 2005;Hardin-Fanning, 2008). Recent studies have shown that the Mediterranean diet was able to improve the lipid profile also in children affected with chronic diseases, such as type 1 diabetes (Cadario et al, 2012) and hypercholesterolaemia (Giannini et al, 2014).…”

Current Research Developments on the Processing and Improvement of the Nutritional Quality of Rapeseed (Brassica napus L.)

“…Modifying the fatty‐acid composition of B. napus oil is an important target of rapeseed breeding. With previous success in breeding low‐erucic‐acid and low‐glucosinolate rapeseed cultivars, current research focuses on breeding high‐oleic (HO) cultivars because high‐oleic oil can reduce low‐density lipoprotein (LDL) and lower cholesterol concentration in the blood – effectively reducing the risk of developing cardiovascular diseases, and in some cases, cancer . In addition, edible oils with high‐oleic‐acid content are highly desirable with respect to thermal stability, easy oxidation, and longer shelf‐life .…”

“…With previous success in breeding low-erucic-acid and low-glucosinolate rapeseed cultivars, current research focuses on breeding high-oleic (HO) cultivars because high-oleic oil can reduce low-density lipoprotein (LDL) and lower cholesterol concentration in the bloodeffectively reducing the risk of developing cardiovascular diseases, and in some cases, cancer. [149,150] In addition, edible oils with high-oleic-acid content are highly desirable with respect to thermal stability, easy oxidation, and longer shelf-life. [151] The high oleic acid oil can also be heated to a higher temperature without smoking, making it more suitable as cooking oil.…”