Olive oil consumption and its repercussions on lipid metabolism

2020 ◽  
Vol 78 (11) ◽  
pp. 952-968 ◽  
Author(s):  
João Tomé-Carneiro ◽  
María Carmen Crespo ◽  
María Carmen López de las Hazas ◽  
Francesco Visioli ◽  
Alberto Dávalos
Keyword(s):  
Lipid Metabolism ◽  
Adverse Effects ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Health Claims ◽  
Oil Consumption ◽  
Trans Fats ◽  
Cardiometabolic Disorders

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.

scholarly journals Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 995
Author(s):  
Theodoros Varzakas
Keyword(s):  
Food Intake ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Mediterranean Basin ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Mediterranean ◽  
The Mediterranean Basin

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin [...]

scholarly journals Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts

2018 ◽  
Vol 378 (25) ◽  
pp. e34 ◽  
Author(s):  
Ramón Estruch ◽  
Emilio Ros ◽  
Jordi Salas-Salvadó ◽  
Maria-Isabel Covas ◽  
Dolores Corella ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Primary Prevention ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Prevention Of Cardiovascular Disease

scholarly journals Effectiveness of Mediterranean Diet Implementation in Dry Eye Parameters: A Study of PREDIMED-PLUS Trial

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1289
Author(s):  
Ignacio Molina-Leyva ◽  
Alejandro Molina-Leyva ◽  
Blanca Riquelme-Gallego ◽  
Naomi Cano-Ibáñez ◽  
Laura García-Molina ◽  
...  
Keyword(s):  
Weight Loss ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Dry Eye ◽  
Virgin Olive Oil ◽  
Intervention Group ◽  
Extra Virgin Olive Oil ◽  
Ocular Surface Disease Index ◽  
Intensive Intervention ◽  
Diet Pattern

The purpose of this study is to evaluate the effect of a Mediterranean diet supplemented with extra virgin olive oil and nuts on dry eye parameters. The participants in this study were randomized into one of the two interventional arms: (1) a standard intervention group, a Mediterranean diet supplemented with extra virgin olive oil and nuts; and (2) an intensive intervention group, based on a hypocaloric Mediterranean diet and an intensive lifestyle program with physical activity and weight-loss goals. In both groups, common dry eye tests were conducted at baseline and after six months: the Ocular Surface Disease Index (OSDI), the Dry Eye Scoring System (DESS), tear break-up time (TBUT), the Schirmer’s test, and the Oxford staining grade. Sixty-seven eyes were examined. After six months, dry eye parameters improved in both groups; differences between groups were favorable for the intensive intervention group. The implementation of a Mediterranean diet pattern was beneficial for the selected patients with dry eye, and could be beneficial for patients with dry eye in general. Behavioral support for diet adherence and the promotion of healthy lifestyles (exercise) and weight loss (calorie restriction) have an added positive effect.

scholarly journals The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2179 ◽  
Author(s):  
Maria Bellumori ◽  
Lorenzo Cecchi ◽  
Marzia Innocenti ◽  
Maria Lisa Clodoveo ◽  
Filomena Corbo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Accurate Determination ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Health Claims ◽  
Official Method ◽  
Virgin Olive Oils ◽  
Corrective Factor ◽  
Before And After

The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one issue is the lack of an official method for determination of all free and linked forms derived from secoiridoidic structures of hydroxytyrosol and tyrosol. In this study, different acidic hydrolytic procedures for analyzing the linked forms were tested. The best method was validated and then applied to more than 100 EVOOs. The content of oleuropein and ligstroside derivatives in EVOOs was indirectly evaluated comparing the amount of phenols before and after hydrolysis. After acidic hydrolysis, a high content of total tyrosol was found in most of the EVOOs. The use of a suitable corrective factor for the evaluation of hydroxytyrosol allows an accurate determination only using pure tyrosol as a standard. Further knowledge on the concentration of total hydroxytyrosol will assist in forecasting the resistance of oils against aging, its antioxidant potential and to better control its quality over time.

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

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1428 ◽  
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.

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

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 918 ◽  
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.

scholarly journals Diet and Oxidative Status. The Dietary Pattern and Urinary 8-Isoprostane in Healthy Spanish Women

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 271
Author(s):  
Ruiz ◽  
Segarra ◽  
Lara ◽  
Ramírez-Sánchez ◽  
Prieto
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oxidative Status ◽  
Total Polyphenols ◽  
Positive Correlation ◽  
Total Intake ◽  
Spanish Women ◽  
The Mediterranean

The Mediterranean diet is associated with a low incidence of physiologic and metabolic non-communicable diseases such as hypertension, obesity, and insulin resistance. These chronic diseases are closely related to oxidative status, which is determined by the balance between oxidant and antioxidant levels. The Mediterranean diet is rich in foods with important antioxidant properties, such as fruits and extra virgin olive oil. The aim of this work was to establish the relationship between dietary patterns, the total intake of polyphenols, and the levels of 8-isoprostanes in urine, as a marker of lipid peroxidation, in a group of healthy Spanish women. The main sources of dietary polyphenols were fruits, vegetables, pulses, nuts, and extra virgin olive oil. There was a significant and positive correlation between the estimated intake of polyphenols, total polyphenols excreted in urine, adherence to the Mediterranean diet, and the intake of specific food groups. A positive correlation was established between the total polyphenols in urine and the intake of raw extra virgin olive oil. However, a negative correlation was established between the amount of 8-isoprostanes in urine, total intake of polyphenols, adherence to the Mediterranean diet, and the intake of fruits and nuts. These results indicate an association between oxidative status and the intake of foods that are typical of the Mediterranean diet, in healthy women. Furthermore, the results demonstrate the use of urine 8-isoprostanes as a marker of adherence to the Mediterranean diet.

Sign in / Sign up

Export Citation Format

Share Document