Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant

Abstract Consumption of highly processed foods, such as those high in trans fats and free sugars, coupled with sedentarism and chronic stress increases the risk of obesity and cardiometabolic disorders, while adherence to a Mediterranean diet is inversely associated with the prevalence of such diseases. Olive oil is the main source of fat in the Mediterranean diet. Data accumulated thus far show consumption of extra virgin, (poly)phenol-rich olive oil to be associated with specific health benefits. Of note, recommendations for consumption based on health claims refer to the phenolic content of extra virgin olive oil as beneficial. However, even though foods rich in monounsaturated fatty acids, such as olive oil, are healthier than foods rich in saturated and trans fats, their inordinate use can lead to adverse effects on health. The aim of this review was to summarize the data on olive oil consumption worldwide and to critically examine the literature on the potential adverse effects of olive oil and its main components, particularly any effects on lipid metabolism. As demonstrated by substantial evidence, extra virgin olive oil is healthful and should be preferentially used within the context of a balanced diet, but excessive consumption may lead to adverse consequences.

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Virgin Olive Oil Phenolic Compounds: Insights on Their Occurrence, Health-Promoting Properties and Bioavailability

10.5772/intechopen.98581 ◽

2021 ◽

Author(s):

El Amine Ajal ◽

Salah Chaji ◽

Sanae Moussafir ◽

Rachid Nejjari ◽

Abdelmajid Soulaymani ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Edible Oil ◽

Oil Consumption ◽

Metabolic Products ◽

The World ◽

Health Promoting ◽

Phenolics Content ◽

Analytical Approaches

Virgin olive oil is a highly appreciated edible oil, considered as a relevant component of the Mediterranean diet. The spread of this foodstuff all over the world is making, to a certain extent, that new markets and consumers are getting used to this “Mediterranean’s golden treasure”. Currently, there is great momentum in research relating virgin olive oil intake to healthiness, which has been mainly associated with its phenolics content. Phenolics are considered health-promoting compounds due to their multifaceted biochemical actions that can potentially reduce the risk of various health problems. Yet, since the health-promoting effects of various phenolic compounds have been widely attributed to their metabolic products rather than the naturally occurring forms, the assessment of virgin olive oil phenolics bioavailability is still gaining immense attention and considered a great hot topic among researchers. In the first section of this contribution, the main groups of phenolic compounds identified in virgin olive oil are described, their qualitative and quantitative variability is discussed while analytical approaches applied for their determination are highlighted. The second section reports the beneficial health properties of virgin olive oil consumption related to its phenolics content paying special attention to their bioavailability.

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The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?

Foods ◽

10.3390/foods9101428 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1428 ◽

Cited By ~ 1

Author(s):

Giuseppe Di Vita ◽

Alfio Strano ◽

Giulia Maesano ◽

Giovanni La Via ◽

Mario D’Amico

Keyword(s):

Olive Oil ◽

Logistic Model ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Healthy Foods ◽

Oil Consumption ◽

Individual Knowledge ◽

Research Questions ◽

Econometric Analyses

This study examined whether health cues influence the choices of olive oil consumers with different degrees of knowledge about the nutritional properties of olive oil. To this end, a direct survey on the consumption of healthy extra-virgin olive oil was implemented by examining the stated preferences of a sample of consumers. Two econometric analyses were carried out to identify the drivers of the consumption of olive oil with high polyphenol content. The logistic model was chosen as the most suitable method to answer the research questions. The results revealed a general consensus among consumers regarding the beneficial properties of olive oil consumption. Moreover, the findings show that different degrees of individual knowledge act as distinctive drivers in influencing the health perception of olive oil consumers. Finally, this study verified that, even for healthy foods, consumers’ choices are strongly dependent on their own self-coherence. As a consequence, consumers’ knowledge or beliefs that orientate their attitudes are influenced by different motivations and attributes.

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Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia

Nutrients ◽

10.3390/nu12040918 ◽

2020 ◽

Vol 12 (4) ◽

pp. 918 ◽

Cited By ~ 2

Author(s):

Alma Rus ◽

Francisco Molina ◽

María Josefa Martínez-Ramírez ◽

María Encarnación Aguilar-Ferrándiz ◽

Ramón Carmona ◽

...

Keyword(s):

Risk Factors ◽

Cardiovascular Risk ◽

Olive Oil ◽

Cardiovascular Risk Factors ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Risk Markers ◽

Oil Consumption ◽

Distribution Width ◽

Increased Risk

We have recently reported that patients with fibromyalgia (FM) may be at increased risk for cardiovascular disease. Olive oil reportedly has cardioprotective effects. We examined the influence of olive oil consumption on cardiovascular risk factors in FM. This preliminary study was performed on blood samples of women with FM who consumed 50 mL of organic olive oil daily for 3 weeks. Patients were randomized into two groups: 15 women ingested extra virgin olive oil (EVOO) and 15 refined olive oil (ROO). Cardiovascular risk markers were measured at baseline (pre measure) and after consumption of olive oil (post measure). Red blood cell count and erythrocyte sedimentation rate (ESR; both p < 0.05) declined significantly post-treatment in the EVOO group. Consumption of ROO increased mean platelet volume and reduced platelet distribution width (PDW), neutrophil-to-lymphocyte ratio, ESR and fibrinogen (all p < 0.05). Significant differences were found in pre–post change between the EVOO and ROO groups for cortisol and PDW (both p < 0.05). Our results have shown that consumption of olive oil may have antithrombotic and antiinflammatory properties in patients with FM, thereby improving a number of cardiovascular risk markers. Both EVOO and ROO may be useful as adjuvants for the prevention and/or treatment of cardiovascular disorders in these patients.

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Mononuclear Cell Transcriptome Response after Sustained Virgin Olive Oil Consumption in Humans: An Exploratory Nutrigenomics Study

OMICS A Journal of Integrative Biology ◽

10.1089/omi.2008.0079 ◽

2009 ◽

Vol 13 (1) ◽

pp. 7-19 ◽

Cited By ~ 49

Author(s):

Olha Khymenets ◽

Montserat Fitó ◽

María-Isabel Covas ◽

Magí Farré ◽

Maria-Antonia Pujadas ◽

...

Keyword(s):

Olive Oil ◽

Mononuclear Cell ◽

Virgin Olive Oil ◽

Oil Consumption ◽

Transcriptome Response ◽

Cell Transcriptome

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Olive oil intake and CHD in the European Prospective Investigation into Cancer and Nutrition Spanish cohort

British Journal Of Nutrition ◽

10.1017/s000711451200298x ◽

2012 ◽

Vol 108 (11) ◽

pp. 2075-2082 ◽

Cited By ~ 59

Author(s):

Genevieve Buckland ◽

Noemie Travier ◽

Aurelio Barricarte ◽

Eva Ardanaz ◽

Conchi Moreno-Iribas ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Epidemiological Data ◽

Inverse Association ◽

Oil Consumption ◽

Chd Risk ◽

Never Smokers ◽

Spanish Cohort ◽

Prospective Investigation

Olive oil is well known for its cardioprotective properties; however, epidemiological data showing that olive oil consumption reduces incident CHD events are still limited. Therefore, we studied the association between olive oil and CHD in the European Prospective Investigation into Cancer and Nutrition (EPIC) Spanish cohort study. The analysis included 40 142 participants (38 % male), free of CHD events at baseline, recruited from five EPIC-Spain centres from 1992 to 1996 and followed up until 2004. Baseline dietary and lifestyle information was collected using interview-administered questionnaires. Cox proportional regression models were used to assess the relationship between validated incident CHD events and olive oil intake (energy-adjusted quartiles and each 10 g/d per 8368 kJ (2000 kcal) increment), while adjusting for potential confounders. During a 10·4-year follow-up, 587 (79 % male) CHD events were recorded. Olive oil intake was negatively associated with CHD risk after excluding dietary mis-reporters (hazard ratio (HR) 0·93; 95 % CI 0·87, 1·00 for each 10 g/d per 8368 kJ (2000 kcal) and HR 0·78; 95 % CI 0·59, 1·03 for upper v. lower quartile). The inverse association between olive oil intake (per 10 g/d per 8368 kJ (2000 kcal)) and CHD was more pronounced in never smokers (11 % reduced CHD risk (P = 0·048)), in never/low alcohol drinkers (25 % reduced CHD risk (P < 0·001)) and in virgin olive oil consumers (14 % reduced CHD risk (P = 0·072)). In conclusion, olive oil consumption was related to a reduced risk of incident CHD events. This emphasises the need to conserve the traditional culinary use of olive oil within the Mediterranean diet to reduce the CHD burden.

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The Impact of Olive Oil and Mediterranean Diet on the Prevention of Cardiovascular Diseases

10.5772/intechopen.97146 ◽

2021 ◽

Author(s):

Muhammad Akram ◽

Rumaisa Ansari ◽

Naheed Akhter ◽

Olutosin Ademola Otekunrin ◽

Sadia Zafar ◽

...

Keyword(s):

Cardiovascular Diseases ◽

Olive Oil ◽

Mediterranean Diet ◽

Healthy Aging ◽

Virgin Olive Oil ◽

Bone Diseases ◽

Oil Consumption ◽

Fat Consumption ◽

Monounsaturated Fats ◽

The Mediterranean

The Mediterranean diet has a lot of health benefits but especially because it lowers the incidence of cardiovascular diseases. It has been shown that food components, certain nutrients and the pattern of the diet lowers the risk of several diseases such as diabetes, certain cancers, obesity, respiratory disorders, mental health and cognitive decline, bone diseases (osteoarthritis), healthy aging and quality of life among more others. It has been concluded from studying the mechanism responsible for lowering these risks that food combinations, food nutrients, presence of non-nutritive substances, lifestyles habits and the cooking techniques all together make the Mediterranean dietary pattern into a tool that can not only prevent but can also be used as a way of treatment for these medical ailments. As part of the essential dietary fat, consumption of extra virgin olive oil is the main feature of Mediterranean diet. Olive oil is noted to have anti-bacterial characteristics, involved in improving the endothelial function in young females, and is hypothesized to have epigenetic effects interplay offering protection from cancers due to the presence of beneficial monounsaturated fats. The presence of antioxidants contributes to the inflammation protecting properties of the olive oil. Olive oil has high quantities of antioxidants and offers numerous benefits for cardiovascular health, such as protection of LDL from oxidation and lowering of the high blood pressure as well as offers protection from diabetes mellitus. The Mediterranean diet and the Olive oil consumption also have a fundamental impact in secondary prevention, such as in patients with atrial fibrillation that underwent catheter ablation.

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