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Undoubtedly, diet is one of the leading factors affecting the risk of developing heart disease.
Olive oil is the principal source of lipids in the Mediterranean diet:
- influences blood pressure
- helps prevent coronary disease
- helps prevent the risk of a second infarction
Because
- It regulates the content of cholesterol in the body, increasing the good HDL and lowering the bad LDL. |
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The experts' opinions
Dr. M Colquhoun West
medical centre and queensland health service , Brisbane, Queensland, Australia
«A dietary regimen low in fat has become the diet recommended for patients with an elevated risk of heart disease. Adherence to these diets, however, is low. Recent studies have shown that in these patients, diets that are high in fat but include olive oil are more or less as effective as low-fat diets».
Eurosciences Communication
(in collaboration with the Institute for Arteriosclerosis Research at the University of Munster in Germany)
«The relation between dietary fats and blood pressure is not completely understood. However, scientific proof suggests that various components of the Mediterranean diet, that is, diets that are low in saturated fats and high in monounsaturated fats, carbohydrates, fiber and micronutrients, have a beneficial effect on blood pressure. Therefore this type of diet is recommended for good health. Monounsaturated dietary fats may have more of a major protective effect than was previously thought». |
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A diet rich in monounsaturated fats (abundant in olive oil), with a moderate consumption of carbohydrates and soluble fiber from fruit, vegetables and cereals is the optimum dietary model for a patient with diabetes:
- reduces the increase of the concentration of arterogenic lipoproteins
- improves insulin's effect and helps control glycemia the presence of glucose in the blood. |
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The experts' opinion
Doctor M. Mancini
(department of Clinical and Experimental Medicine of the faculty of Medicine, II University of Naples)
«.an increased consumption of olive oil reduces fasting glycemia. The message is that a diet rich in olive oil is appears to protect against the principal risk factors of arteriosclerosis».
Professor Rafael Carmena
(Chief of the Service of Endocrinology and Nutrition of the Teaching Hospital of the University of Valencia) During the 3rd International Congress of Barcelona on the Mediterranean Diet:
«.a diet with 35% fat, the major part monounsaturated from olive oil, and 45 % complex carbohydrates and fiber improves insulin sensitivity and thus the glycemic picture without modifying the body mass index».
Eurosciences Communication
(in collaboration with the Institute for Arteriosclerosis Research of the University of Munster in Germany)
«.the Mediterranean diet is suitable for diabetics: it contains many vegetables and cereals, the carbohydrates are rich in fiber, it has a low content of saturated fats and is rich in monounsaturated fats, the principal component in olive oil.» |
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A study done by Eurosciences Communication in collaboration with the Institute for Arteriosclerosis Research of the University of Munster estimates that about 35% of all cancer deaths are attributed to dietary factors.
Consequently, the prevention of tumors is connected to diet and food consumption.
Olive oil is an optimal food
- for its composition of monounsaturated fats
- because it contains antioxidant substances
- thanks to the contribution of vitamins A, C, and E, which combat the action of the free radicals. Free radicals are formed when toxins consumed in food are altered by the liver. |
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The experts' opinion
Eurosciences Communication
(in collaboration with the Institute per Arteriosclerosis Research of the University of Munster)
«International studies have shown the importance of the TYPE of fat in the development of tumors associated with fat; until recently vegetable fats were not considered an oncogenic risk. Recent analysis, however, suggests the possibility that olive oil has a protective effect against certain types of neoplasia - the abnormal proliferation of cells in a tissue or organ - in particular breast and stomach».
Doctor Alicia Wolk
Karlinska Institute of Stockholm, a study published in the «Archives of Internal Medicine»
«A spoonful of olive oil every day, rich in monounsaturated fats, with a proportional reduction of other fatty acids, can reduce the risk of breast cancer by 45%. Research and medical policies should consider the emerging proof that monounsaturated fats could be protective in the risk of breast cancer».
Dr. Vincent Castronovo
University of Liegi - at the Symposium «Action Sein» organized in Belgium
«The mutation of cells that cause cancer is due in part to the free radicals that attack DNA. Free radicals are formed when the toxins in food are altered by the liver. To combat the action of free radicals, the body needs vitamins A and C which act as antioxidants». Monounsaturated fats, a primary component of olive oil, greatly enhance the contribution of these vitamins.
Dr G. Forno and Dr. Flavio Frascio
National Institute for Cancer Research of Genoa
«Many studies acknowledge that there is a distinction among the different types of dietary fat and oncologic risk. Although we don't know how olive oil effects the carcinogenic process, the data currently available establishes that olive oil seems to be associated with a lower cancer risk». |
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Olive oil is one of the dietary fats that is better tolerated by the digestive system.
- it is extremely digestible
- has beneficial effects on hypercloridia (low stomach acid) gastritis and on duodenal ulcers
- helps to cure constipation
- act as an emollient on the mucous membrane and as a lubricant on the intestine |
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The experts' opinion
International Olive Oil Council
(pamphlet «Olive Oil and Health» Professor Publio Viola - primary doctor
San Giovanni Hospital of Rome, Professor Mirella Audisio- La Sapienza University of Rome)
«Olive oil is one of the dietary fats best tolerated by the stomach because of its high content of oleic (monounsaturated) acid. The recent research done by Charbonnier has shown that the tone of the valve that separates the stomach from the esophagus, normally depressed by all dietary fats, is diminished far less and for a shorter time with olive oil with respect to other fats»; «olive oil seems to have a satisfactory effect in the treatment of chronic simple constipation. Its mechanical action is probably attributed to the release of cholecystokinin, which seems to have the dual ability to contract the gallbladder and activate peristalsis in the small intestine».
Association Altroconsumo
(Altroconsumo Magazine, n. 80, 2/96)
«Olive oil is extremely digestible and acts as an emollient on the mucus membrane of the stomach and as a lubricant on the intestines. These actions help prevent and impede irritation and constipation.». |
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The intake of olive oil reduces the risk of inflammation typical of rheumatoid arthritis.
- thanks to the antioxidant properties of fatty acid n-9 in olive oil. |
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The experts' opinion
Laura Lazzaroni
(from the Giornale del Medico, speaking about the 3rd International Congress of Barcelona on the Mediterranean Diet
«...data from an investigation on inhabitants of southern Greece. The study highlights a possible inverse relationship between the consumption of olive oil and the risk of inflammation (reduced 2.5 times with the intake of about 43 g/day in respect to the group that had a lower intake). The author hypothesizes that there is a mechanism involving the antioxidant properties of the fatty acid n-9, although further research is necessary». |
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- helps the mineralization and the calcification of bone in fetal development and in infant growth
-prevents the effects of aging, when osteoporosis threatens our skeletal system
In this case, olive oil's secret lies in triolein, a component of linoleic acid, a primary component of olive oil (between 55 and 83%). Accordingly, olive oil is low in polyunsaturated fats (22% maximum) and therefore contributes little polyunsaturated fats to the diet. Polyunsaturated fats are essential to skeletal development but are dangerous if taken in excessive quantities. |
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The experts' opinion
Professor Laval Jeantet
At the 3rd International Congress on the Biological Value of Olive Oil - Crete
«.the best bone development and mineralization occurs when triolein is provided together with a moderate quantity of polyunsaturated fats, as normally found in olive oil».
International Olive Oil Council
(pamphlet «Olive Oil and Health» Professor Publio Viola - primary doctor at San Giovanni Hospital of Rome, Professor Mirella Audisio- La Sapienza University of Rome)
«Olive oil seems to have a beneficial effect on bone calcification, a serious problem among the elderly. A higher consumption corresponds to an improved mineralization of the bone. One explanation of the positive effects of olive oil may be found in the high quantities of oleate among the structural types of bone tissue». |
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Olive oil protects the blood vessels
- against the risk of arteriosclerosis
- against the risk of thrombosis
- from the reduction of cognitive function in the elderly
Because
- thanks to its high composition of monounsaturated fats it helps to maintain a high level of the good cholesterol, HDL, the 'cleaner' of the arteries, and to reduce the bad cholesterol, LDL, that instead tends to occlude the arteries.
- contains vitamin E and antioxidants that prevent oxidation of the low density lipoproteins (LDL) along the arterial walls, which could lead to arteriosclerosis. |
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The experts' opinion
Eurosciences Communication
(in collaboration with the Institute per Arteriosclerosis Research of the University of Munster)
«.the dietary fatty acids can affect the oxidation of the low density lipoproteins (LDL). Replacing saturated fats with monounsaturated fats reduces the levels of the low density lipoprotein (LDL), thereby lowering the quantity of lipoprotein available for oxidation. It has been observed that an increase of olive oil in the diet corresponds to a decrease in the content of linoleic acid or low density lipoprotein thus making arteries less susceptible to oxidation». |
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The medical field recognizes the positive effects of olive oil on the bile ducts:
- because it stimulates the release of the cholecystokinin
- because it helps prevent gallstones by increasing good cholesterol, HDL, and ensures the proper of saturated, polyunsaturated and monounsaturated fats, which is ideal for preventing gallstones. |
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The experts' opinion
International Olive Oil Council
(pamphlet «Olive Oil and Health» Professor Publio Viola - primary doctor
at San Giovanni Hospital of Rome, Professor Mirella Audisio- La Sapienza University of Rome)
«Olive oil stimulates the release cholecystokinin, which triggers the contraction of the hepaticopancreatic ampulla and the opening of the sphincter of Oddi for a longer period than the contraction of the gallbladder. These actions have a favorable effect on the atonia of the gallbladder and on biliary dyskinesia.»
«Olive oil is thought to play a protective role in the prevention of gallstones, not only because it activates the flow of bile but also because it increases HDL and ensures a balance of saturated, monounsaturated and polyunsaturated fatty acids. The truth of this seems to be confirmed by studies showing that there is a lower incidence of gallstones in areas with a higher consumption of olive oil.» |
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Olive oil: a cure-all for the health and beauty of the skin.
Olive oil is an important base in cosmetics. Used alone or as a massage after a bath, it helps prevent the formation of lines and the aging of the skin.
The experts also recommend an emulsion with a base of olive oil, vitamin E and almond oil for the delicate skin of infants.
Since ancient times, man has been aware of the cosmetic virtues of olive oil. Over 6000 years ago Middle Eastern peoples used olive 'juice' to protect their skin. But its use reached a peak with the ancient Greeks: it has been estimated that each adult used 30 liters a year for personal hygiene. |
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The experts' opinion
Dr. Maurizio Grassetto
At the Settimana dell'Olio (Oil Week), Rome, February 2000
«We can consider oil as a true medicine. As a compress with algae or clay is the optimal cellular stimulator for the tissues». |
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Although obesity is linked to a Western diet, it is an epidemic that continues to grow alarmingly even in less industrialized countries
This true and proper «disease of wellbeing» is in constant increase particularly among the youngest population.
The Mediterranean diet is the ideal dietary model for preventing obesity, thanks above all to olive oil, a healthy source of lipids.
In fact, olive oil:
- increases HDL, the good cholesterol and 'cleans' the blood and decreases LDL or bad cholesterol which is responsible for the occlusion of the arteries.
- it provides fat and helps maintain the proper balance of saturated, polyunsaturated and monounsaturated fats. |
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The experts' opinion
Dr. G. Spiller and Dr. B. Bruce
Health research and studies center di los Altos, California
They conducted experimental studies on people who ate a Western diet for four weeks and then ate a Mediterranean diet rich in olive oil for four weeks.
«.Initially, people were afraid that they would gain weight, but they discovered that they could add olive oil to some of the food they loved most without gaining weight; it also satisfied their appetites and improved flavor». |
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