Additive Regulation of Adiponectin Expression by the Mediterranean Diet Olive Oil Components Oleic Acid and Hydroxytyrosol in Human Adipocytes

The high intake of olive oil in the Mediterranean diet contributes to the low intake of saturated fatty acids among populations in Southern Europe and is associated with a low incidence of coronary heart disease. Replacement of saturated fatty acids with oleic acid leads to a reduction in low-density lipoprotein (LDL) cholesterol without decreasing the concentration of high density lipoprotein (HDL) cholesterol. Oleic acid, however, may not be neutral with regards to its effects on risk of thrombosis which may have adverse consequences in populations with established atherosclerosis.

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

Foods ◽

10.3390/foods10050995 ◽

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 [...]

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Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study

American Journal of Clinical Nutrition ◽

10.1093/ajcn/80.4.1012 ◽

2004 ◽

Vol 80 (4) ◽

pp. 1012-1018 ◽

Cited By ~ 317

Author(s):

Theodora Psaltopoulou ◽

Androniki Naska ◽

Philippos Orfanos ◽

Dimitrios Trichopoulos ◽

Theodoros Mountokalakis ◽

...

Keyword(s):

Blood Pressure ◽

Olive Oil ◽

Mediterranean Diet ◽

Arterial Blood Pressure ◽

Arterial Blood ◽

The Mediterranean ◽

Prospective Investigation

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Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence

Nutrients ◽

10.3390/nu12061548 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1548 ◽

Cited By ~ 2

Author(s):

Marika Massaro ◽

Egeria Scoditti ◽

Maria Annunziata Carluccio ◽

Nadia Calabriso ◽

Giuseppe Santarpino ◽

...

Keyword(s):

Blood Pressure ◽

Cardiovascular Disease ◽

Olive Oil ◽

Mediterranean Diet ◽

Lifestyle Changes ◽

Antihypertensive Medications ◽

Hypertensive Patients ◽

High Oleic ◽

The Mediterranean ◽

The Impact

The increasing access to antihypertensive medications has improved longevity and quality of life in hypertensive patients. Nevertheless, hypertension still remains a major risk factor for stroke and myocardial infarction, suggesting the need to implement management of pre- and hypertensive patients. In addition to antihypertensive medications, lifestyle changes, including healthier dietary patterns, such as the Dietary Approaches to Stop Hypertension (DASH) and the Mediterranean diet, have been shown to favorably affect blood pressure and are now recommended as integrative tools in hypertension management. An analysis of the effects of nutritional components of the Mediterranean diet(s) on blood pressure has therefore become mandatory. After a literature review of the impact of Mediterranean diet(s) on cardiovascular risk factors, we here analyze the effects of olive oil and its major components on blood pressure in healthy and cardiovascular disease individuals and examine underlying mechanisms of action. Both experimental and human studies agree in showing anti-hypertensive effects of olive oil. We conclude that due to its high oleic acid and antioxidant polyphenol content, the consumption of olive oil may be advised as the optimal fat choice in the management protocols for hypertension in both healthy and cardiovascular disease patients.

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Changes in food supply in Mediterranean countries from 1961 to 2001

Public Health Nutrition ◽

10.1079/phn2005757 ◽

2006 ◽

Vol 9 (1) ◽

pp. 53-60 ◽

Cited By ~ 89

Author(s):

Reina Garcia-Closas ◽

Antoni Berenguer ◽

Carlos A González

Keyword(s):

Olive Oil ◽

Mediterranean Diet ◽

Food Supply ◽

Dietary Pattern ◽

Fruits And Vegetables ◽

Geographical Differences ◽

Mediterranean Countries ◽

The Mediterranean ◽

Traditional Mediterranean Diet ◽

The 1960S

AbstractObjectiveTo describe geographical differences and time trends in the supply of the most important food components of the traditional Mediterranean diet.DesignFood supply data collected from national food balance sheets for the period 1961–2001.SettingSelected Mediterranean countries: Spain, Italy, France, Greece, Algeria, Morocco, Tunisia and Turkey.ResultsDifferences of almost 30-fold and five-fold were found in the supply of olive oil and fruits and vegetables, respectively, among the Mediterranean countries studied during the 1960s. A favourable increasing trend for the supply of fruit and vegetables was observed in most Mediterranean countries. However, an increase in the supply of meats and dairy products and a decrease in the supply of cereals and wine were observed in European Mediterranean countries from 1961 until 2001. Only in African and Asiatic Mediterranean countries were cereals the base of food supply. During the 1990s, Greece's food supply pattern was closest to the traditional Mediterranean diet, while Italy and Spain maintained a high availability of fruits, vegetables and olive oil, but were losing the other typical components. Among African and Asiatic Mediterranean countries, only Turkey presented a traditional Mediterranean dietary pattern except with respect to olive oil, the supply of which was very low. France showed a Western dietary pattern, with a high supply of animal products and a low supply of olive oil.ConclusionsDietary supplies in the Mediterranean area were quite heterogeneous in the 1960s and have experienced a process of Westernization, especially in European Mediterranean countries.

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Plasma Carotenoid Levels in Relation to the Mediterranean Diet in Greece

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.73.3.221 ◽

2003 ◽

Vol 73 (3) ◽

pp. 221-225 ◽

Cited By ~ 10

Author(s):

Trichopoulou ◽

Benetou ◽

Lagiou ◽

Gnardellis ◽

Stacewicz-Sapunzakis ◽

...

Keyword(s):

Body Mass Index ◽

Olive Oil ◽

Mediterranean Diet ◽

Body Mass ◽

Plasma Levels ◽

Beta Carotene ◽

Blood Levels ◽

Linear Regression Models ◽

Significant Positive Association ◽

The Mediterranean

In the context of the Greek segment of the European Prospective Investigation into Cancer and Nutrition (EPIC), we conducted a cross-sectional study to examine the effects of the intake of plant foods central in the traditional Mediterranean diet on plasma levels of alpha-carotene, beta-carotene, lycopene, beta-cryptoxanthin, and lutein-zeaxanthin. Study subjects were a random sample of 45 men and 68 women, aged 30–82 years, from the Greek EPIC cohort of 27953 volunteers. Linear regression models were fitted, with the carotenoid blood levels as dependent variables. Independent variables were selected food items, as well as body mass index, controlling for energy intake and a set of demographic factors. Body mass index was inversely associated with plasma levels of the studied carotenoids. The association was highly significant for alpha-carotene and beta-carotene, significant for lutein-zeaxanthin, and borderline significant (p ~ 0.07) for lycopene. Tomato intake was significantly positively associated with plasma lycopene, and beta-carotene. Other fruity vegetables and non-fruity vegetables were significantly positively associated, the former with a-carotene and the latter with both alpha- and beta-carotene plasma levels. Fruits showed a highly significant positive association with plasma beta-cryptoxanthin, as well as with beta-carotene. No association was found between the intake of olive oil or other added lipids and plasma carotenoids. We conclude that among the studied components of the Mediterranean diet, fruits and vegetables tend to increase levels of some carotenoids, but olive oil has no apparent effect.

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Diet and cancer in Mediterranean countries: carbohydrates and fats

Public Health Nutrition ◽

10.1017/s1368980009990425 ◽

2009 ◽

Vol 12 (9A) ◽

pp. 1595-1600 ◽

Cited By ~ 39

Author(s):

Cristina Bosetti ◽

Claudio Pelucchi ◽

Carlo La Vecchia

Keyword(s):

Cancer Risk ◽

Olive Oil ◽

Digestive Tract ◽

Mediterranean Diet ◽

A Priori ◽

Glycaemic Index ◽

Case Control Studies ◽

Mediterranean Countries ◽

Increased Risk ◽

The Mediterranean

AbstractObjectiveSeveral aspects of the diet characteristic of the Mediterranean countries are considered favourable not only on cardiovascular disease, but also on cancer risk. We considered some aspects of the Mediterranean diet (including, in particular, the consumption of olive oil and carbohydrates) on cancer risk.Design, Setting and SubjectsData were derived from a series of case-control studies, conducted in Italy since the early 1990s, on over 10 000 cases of thirteen cancer sites and over 17 000 controls.ResultsOlive oil, and other mono- and unsaturated fats, appear to be favourable indicators of breast, ovarian, colorectal, but mostly of upper aero-digestive tract cancers. Whole grain foods are also related to reduced risk of upper aero-digestive tract and various other cancers. In contrast, refined grain intake and, consequently, glycaemic index and glycaemic load were associated to increased risk for several cancer sites. Fish, and hence a diet rich in n-3 polyunsaturated fatty acids, tended to be another favourable diet indicator, while frequent red meat intake was directly related to some common neoplasms. An a priori defined Mediterranean diet score was inversely related to upper digestive and respiratory tract cancers.ConclusionsThese data provide additional evidence that major characteristics of the Mediterranean diet favourably affect cancer risk.

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