Abstract
The different beneficial effects of olive oil have a rational and scientific basis due to advances in the knowledge of lipid metabolism. The evidence that for a similar plasma cholesterol concentration, the rate of cardiovascular deaths is lower in the Mediterranean countries than in other ones, suggests that the beneficial effects of olive oil may not be only related to the known quantitative changes in plasma lipoproteins, but also to other, as yet unknown or little known, anti-atherogenic factors. The peculiarities of olive oil in terms of certain biochemical, biological and nutritional characteristics, open up a field of application in normal clinical practice. The benefits of olive oil in clinical nutrition correlate with its action on lipid metabolism and the cardiovascular system. Even a moderate increase in the ingestion of monounsaturated fats and a reduction in the ingestion of carbohydrates could be more advantageous in those patients with diabetes and hypertriglyceridemia and/or in those where loss of weight is not a priority. Different studies have also demonstrated the benefits of olive oil in different inflammatory and autoimmune diseases, such as rheumatoid arthritis. The chemical composition of extra virgin olive oil contributes to daily requirements of essential fatty acids and active antioxidant nutrients in vitamin E deficiency. This particular and well-balanced situation [oleic acid (18:1 n -9) and minor components in an ideal ratio] undoubtedly has a significant relevance in human clinical nutrition.
Highlights
Qualitatively, are jointly responsible, along with the ‘‘new lifestyles’’, for a series of diseases or pathological conditions coined as ‘‘diseases of civilisation’’
Where possibly better evidence exists in oral nutrition, in relation to the benefits of monounsaturated fats and to olive oil in particular, it is in regard to its beneficial effects in patients with type 2 diabetes
Olive oil is safety compare to other fats (Bach and Babayan, 1982; Liebermann et al, 1990; Ythier-Moury et al, 1990; Calder et al, 1991; Garnier-Chevereau et al, 1991; Brouwer et al, 1993; Granato et al, 2000) and supplies a fatty acid composition similar to those found in maternal milk (Tomarelli, 1988; Nestle NS, 1992), which once again reinforces the concept that olive oil is a dietary element of enormous biological value in clinical nutrition
Summary
The tendency, in earlier times, to increase the ingestion of polyunsaturated fatty acids (PUFA), has been definitively shown to be less favourable, in the sense of inducing quantitative changes in the lipoprotein profile, and in substantially decreasing the antioxidant potential of the food. The phenolic and polyphenolic compounds present in extra virgin olive oil, with their high anti-oxidant power, act as savers or protectors of tocopherols in different metabolic pathways, increasing in this way, directly or indirectly, the availability of high bioactive quantities of tocopherol to the cellular membranes This particular and well-balanced situation [oleic acid (18:1n-9) and minor components in an ideal ratio] undoubtedly has a significant relevance in human clinical nutrition. Where possibly better evidence exists in oral nutrition, in relation to the benefits of monounsaturated fats and to olive oil in particular (apart from its benefits already mentioned regarding cholesterol metabolism and cardiovascular risk), it is in regard to its beneficial effects in patients with type 2 diabetes. Even a moderate increase in the ingestion of monounsaturated fats and a reduction in the ingestion of carbohydrates could be more advantageous in those patients with diabetes and hypertriglyceridemia and/or in those where loss of weight is not a priority
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