An overview of major research projects published throughout 2019 finding that extra virgin olive oil is a powerful ally for good health.
EVOO could have preventive properties against triple negative breast cancer
The research group of the Medical Oncology Clinical Management Unit of the University Hospital of Jaén, led by Dr. Sergio Granados, has managed to identify chemopreventive properties in a component of extra virgin olive oil and table olives called hydroxytyrosol. This finding makes this compound a candidate to be investigated as an alternative targeted therapy for triple negative breast cancer (CMTN), one of the most aggressive.
New oils specially designed for frying
The Spanish agri-food industry has taken an important step in favor of healthier eating and has launched an ambitious research project to develop new oils specially designed for frying. Specifically, Acesur leads the Healthy Oil Project whose objective is to propose an alternative of more resistant seeds and olive oils in the frying market, marketing new oils specially designed for this use, both at the hospitality and industrial level.
EVOO, the best culinary fat for cardiovascular health
The Spanish Society of Arteriosclerosis (SEA) has presented an important scientific study carried out by its Working Group on Nutrition and Lifestyle on Recommendations on Lifestyle in Cardiovascular Prevention that certifies that extra virgin olive oil is the best culinary fat suitable for cardiovascular health.
Fighting against Alzheimer's disease with olive oil The researcher at the Faculty of Pharmacy of the University of Auburn (United States), Amal Kaddoumi, leads a multidisciplinary team to investigate oleocanthal and its therapeutic possibilities in Alzheimer's disease and dementia.
The Mediterranean Diet reduces the risk of cardiovascular disease in diabetic patients The Mediterranean Diet reduces the risk of cardiovascular disease in populations that include people with diabetes, according to a study by the Center for Biomedical Research in the Pathophysiology of Obesity and Nutrition (CIBERobn) carried out at the Rovira i Virgili University (URV) together with the University of Toronto and the Commissioner for the Study of Diabetes and Nutrition (DNSG) of the European Association for the Study of Diabetes (EASD).
A Mediterranean Diet rich in EVOO to live longer and better The Spanish Society of Endocrinology and Nutrition (SEEN) has celebrated the first position of Spain as the healthiest country in the world, according to the Bloomberg Healthiest Country Index, and have stressed that following a Mediterranean Diet pattern, with the usual consumption of EVOO is highly recommended because, “in addition to providing us with an appetizing diet and adapted to our customs, it helps us stay healthy and prevent the development of numerous chronic diseases typical of our time, such as diabetes, obesity, cardiovascular diseases or some types of cancer, which shorten life expectancy.”
The consumption of olive oil can reduce blood clotting in obese people
In a group of healthy but obese adults, consumption of olive oil at least once a week was associated with reduced platelet activity, which can also reduce the tendency of blood to clot and block blood flow, according to a preliminary research presented at the 2019 scientific sessions on the cardiometabolic lifestyle and health of the American Association of Heart Epidemiology and Prevention.
Moderate consumption of olive oil can help reduce weight
A new evaluation of Nutrimedia concludes that olive oil is the best option, among all fats and oils, to include in a low-calorie diet. According to this analysis, olive oil can reduce weight, although the observed effect is small and may not be clinically relevant. Nutrimedia is a project of the Observatory of Scientific Communication (OCC) of the Department of Communication of the Pompeu Fabra University, carried out in collaboration with the Ibero-American Cochrane Center and the support of the Spanish Foundation for Science and Technology (Fecyt), which analyzes scientifically the degree of certainty of messages about food and health while helping to interpret the results of research.
OHIS: Scientific Information on the Healthy Benefits of Olive Oil
The member countries of the International Olive Council (IOC) recently approved a proposal to create a portal that gathers scientific information on the healthy benefits of olive oil. The project, called Olive Health Information System (OHIS), is scheduled to begin in the coming months. For this initiative, the Executive Secretariat has the support of the Department of Preventive Medicine and Public Health of the University of Navarra, in collaboration with researchers who have more than ten years of experience in this area.
The healthy effects of vegetables increase when cooked with EVOO
Cooking vegetables with extra virgin olive oil favors the absorption and release of bioactive compounds from their traditional ingredients (garlic, onion and tomato), according to a study conducted by a team of researchers from the Faculty of Pharmacy and Science of the Food of the University of Barcelona (UB), of the Network Biomedical Research Center of the Pathophysiology of Obesity and Nutrition (CIBERobn) and of the Center for Biomedical Research in Network of Diabetes and Associated Metabolic Diseases (CIBERDEM), led by Professor Rosa Mª Lamuela.
The Mediterranean Diet is associated with a reduction in mortality
Following correct eating patterns such as the Mediterranean Diet is associated with multiple health benefits that have a lower mortality from all causes. This conclusion is drawn from an updated review on adherence to this food pattern that has been carried out by researchers from the Human Nutrition Unit of the Rovira i Virgili University of Tarragona and the CIBERobn.
Less insulin thanks to the Mediterranean Diet rich in EVOO
Researchers at the CIBERobn of the University of Navarra, led by Miguel Ángel Martínez-González, reveal that a Mediterranean Diet rich in extra virgin olive oil could reduce the need for diabetic medication up to 22% in the long term. This progess was published in the journal Diabetes Care and is part of the Predimed study (Prevention with Mediterranean Diet). More