High Consumption Of Olive Oil Research Articles

Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon

BackgroundOlive oil consumption and production are evident among Lebanese households, yet little is known about the knowledge, perceptions, and practices of Lebanese consumers of olive oil. MethodsA total of 610 adolescents and adults who consume olive oil were surveyed using a semi-qualitative questionnaire comprising 47 questions between August 2022 and May 2023. Descriptive analyses of knowledge, perceptions, and practices were conducted in addition to a regression analysis of the predictors of higher knowledge. Results610 participants were included (61.0 % aged <25 years, and 71.5 % females; 53.8 % olive oil producers). Mainly, participants bought their olive oil once (37.0 %) and in bulk (52.8 %), utilized olive oil daily (55.1 %), and used approximately 2 teaspoons per day (27.4 %). In addition, 29.5 % of the participants’ households consumed more than 30 L per year. Most participants described olive oil as ‘fresh’ (66.1 %), expressed a strong preference for domestic olive oil over imported varieties (66.1 %), believed that olive oil is good for consumption without cooking, other oils/fats are better to cook (53.4 %), and 53.1 % favored olive oil based on its color. Regarding storage, 76 % stored olive oil in a closed cabinet, and 36.6 % used tinplate containers. Half the participants were not concerned about the oil being adulterated (50.2 %); 73.4 % trusted olive mills, and 33.1 % had no trust at all in public food safety authorities concerning olive oil and table olives. Finally, 37.2 % considered that the price of olive oil was high relative to other fats and oils. The mean knowledge score ± standard deviation (SD) was 7.33 ± 2.71 over 10. Higher age than 25 years, male gender, living in the South or Bekaa, being married, having a higher reported BMI, obtaining olive oil from self/family/known sources and olive oil mills, purchasing in bulk, and storing in opaque glass containers colored green, or brown were positively associated with knowledge of olive oil. ConclusionOur study reveals high consumption of olive oil but poor related knowledge and practices among consumers. Consumer education programs on olive oil and relevant practices are warranted, especially for young, female, people living in Beirut, single, and lean individuals. Addressing consumer concerns regarding adulteration and strengthening trust in public food safety authorities are needed.

Olive mill wastewater and hydroxytyrosol inhibits atherogenesis in apolipoprotein E-deficient mice.

The Mediterranean diet, which is characterized by high consumption of olive oil, prevents cardiovascular disease. Meanwhile, olive mill wastewater (OMWW), which is obtained as a byproduct during olive oil production, contains various promising bioactive components such as water-soluble polyphenols. Hydroxytyrosol (HT), the major polyphenol in OMWW, has anti-oxidative and anti-inflammatory properties; however, the atheroprotective effects of OMWW and HT remain to be fully understood. Here, we investigated the effect of OMWW and HT on atherogenesis. Male 8-week-old apolipoprotein E-deficient mice were fed a western-type diet supplemented with OMWW (0.30%w/w) or HT (0.02%w/w) for 20weeks. The control group was fed a non-supplemented diet. OMWW and HT attenuated the development of atherosclerosis in the aortic arch as determined by Sudan IV staining (P < 0.01, respectively) without alteration of body weight, plasma lipid levels, and blood pressure. OMWW and HT also decreased the production of oxidative stress (P < 0.01, respectively) and the expression of NADPH oxidase subunits (e.g., NOX2 and p22phox) and inflammatory molecules (e.g. IL-1β and MCP-1) in the aorta. The results of in vitro experiments demonstrated that HT inhibited the expression of these molecules that were stimulated with LPS in RAW264.7 cells, murine macrophage-like cells. OMWW and HT similarly attenuated atherogenesis. HT is a major component of water-soluble polyphenols in OMWW, and it inhibited inflammatory activation of macrophages. Therefore, our results suggest that the atheroprotective effects of OMWW are at least partially attributable to the anti-inflammatory effects of HT.

Olive Oil Intake and Cardiovascular Disease Prevention: "Seek and You Shall Find".

The present narrative review focuses on the up-to-date clinical data on the correlations between olive oil consumption and cardiovascular (CV) diseases (i.e., CHD, stroke, and peripheral artery disease). Olive oil contains monounsaturated fats, several antioxidant phenols, and other micronutrients that mediate CV-protective effects via improvements in oxidative stress, endothelial dysfunction, inflammation, thrombosis, blood pressure, and lipid and carbohydrate metabolism. High consumption of olive oil, and in particular the extra-virgin, which is rich in phenolic antioxidants, has been suggested to prevent against coronary heart disease (CHD). The olive oil-induced cardioprotection was further supported by the findings of a very recent analysis of 2 large US prospective cohort studies showing that a higher olive oil intake was related to a lower risk of CV morbidity and mortality after 24 years of follow-up and that replacement of dairy fat, margarine, butter, or mayonnaise with the equivalent amount of olive oil significantly reduced CV risk. There is evidence for associations between olive oil consumption and lower risk for CV diseases. Both health policy makers and physicians should be aware of these associations and thus promote the intake of olive oil in both primary and secondary prevention settings to minimize individual's CV risk.

The Comparison and Contrast on NAFLD between the East and the West: Metabolic Mechanism, Dietary Habits, and Policies

As non-alcoholic fatty liver disease (NAFLD) is becoming prevailing in both western and eastern countries, it affects people’s liver health and causing more severe diseases such as cancer, cardiovascular diseases, and type II diabetes worldwide. In this case, exploring NAFLD itself further and studying the difference between western and eastern countries from various perspectives is important for decreasing NAFLD cases. In this article, we aimed to investigate the metabolic mechanism of NAFLD, how the difference in dietary habits influenced the incidence of NAFLD worldwide, and the similarities and disparities between NAFLD policies from the East and those from the West. To reach this goal, we reviewed literature in English and Chinese that discussed NAFLD and non-alcoholic steatohepatitis (NASH) and visited official websites related to liver health. As a result, we concluded that most of the drugs designed based on fatty acid sources and metabolism had deficiencies, and lifestyle change was the best treatment. Western countries consume more meat, fewer vegetables, and a relatively similar number of fruits as eastern countries. The East and the West have relatively similar incidences of NAFLD. The high consumption of olive oil, vegetables, fruits, and whole grains and a low intake of meat in the Mediterranean diet led to a lower incidence of NAFLD in the Mediterranean area than in other places. There was overall a lack of policies on NAFLD. Still, while exploring the ones we currently had, there were some agreements and disagreements on NAFLD policies about lifestyle, diagnosis, treatment, research, organization, social problems, patient-centered care, and coalition between western and eastern countries. There were also diverse suggestions and different potential suggestions from these perspectives between the East and the West.

Nutrition and stress: Two important external factors in polymyalgia rheumatica

Aim: Assessing the relationship between Polymyalgia Rheumatica (PMR) and nutrition and stress.Materials and Methods: 24 patients with PMR and 24 patients without PMR (control group) were included in this pilot study. Patients’ demographics, body mass index (BMI), use of tobacco and alcohol and dietary preferences were reviewed. Mean age of patient group was 65 and 59 in the control group. Both groups were composed of males and females. Patients with medication usage which might affect stress levels or appetite or weight loss, with other systemic diseases which might cause weight loss (malignancies, thyroid issues), with rheumatologic or autoimmune diseases other than PMR, and with psychiatric disorders diagnosed by psychiatrists were excluded from the study. A form was developed to assess the dietary habits of the participants in last 3 months. Objective of this form is to determine the consumption of carbohydrates, proteins, fats and processed food intake of the patients. Stress levels of patients were measured using Perceived Stress Scale (PSS).Results: BMI was significantly higher in PMR group when compared to controls (p0.01). Green vegetable daily consumption frequency was significantly higher in control group (p0.01). In terms of grains, PMR group showed a significantly higher consumption of wheat instead of rice (p=0.026). In terms of oil choice, control group showed a significantly higher consumption of olive oil instead of margarine (p=0.039).No significant difference in terms of PSS scores were seen between the groups (p=0.428).Conclusions: Lower BMI, consumption of green vegetables, rice and olive oil are all related with lowering the risk of PMR development and stress presence does not have a direct relationship with PMR risk.

Branding influence on consumer behaviour regarding olive oil

Olive oil is a traditional agricultural product for Greece and holds a remarkable place in the food industry, as well as a great importance for the economic and social life of the country. However, although Greece produces olive oil of high quality, the small market share of branded products hampers the competitiveness of the olive oil sector. Therefore, branding in the olive oil market is emerging as a key factor in boosting the competitiveness of the industry. The aim of this thesis is to investigate the impact of branding on the behaviour of Greek consumers towards olive oil products. The survey involved 488 consumers in Thessaloniki city. According to the research results, based on correlation test and t-test, it has been established that the preference for an olive oil brand is associated with increased brand awareness and higher levels of loyalty. Finally, it was found that higher consumption of olive oil is associated with a higher degree of brand recognition and stronger perceptions of its superiority to competitors. Based on the findings of the study, it can be concluded that the enhancement of the competitiveness of the sector, both domestically and internationally, can contribute the adoption of integrated branding strategies aimed at diversifying Greek products from competition, promoting their qualities and attracting long-term loyal customers.

Nutrition and gastronomy in the community of La Rioja. Evolution of the food model, gastronomic identity and nutritional evaluation of the diet

Objectives: the nutritional status of a population is one of the factors that most affect its health and quality of life. The gastronomy of a region as well as being an immaterial cultural asset of its inhabitants' conditions the food model of the same. Determining the evolution of the food model of the Community of La Rioja and its adaptation to the recommendations, assessing the influence that gastronomy has on it and defining the nutritional profile of the people of La Rioja has been the basis of this review. Methods: data provided by the Mapama Food Consumption Panel. Bibliographic searches on the topics described. Results: a decrease in the consumption of fresh fruits, vegetables, bread, vegetables and fresh vegetables is observed. Olive oil consumption is high. Gastronomy in La Rioja is simple but laborious, limiting the preparation of traditional dishes. The consumption of distilled drinks has increased. It has been estimated a low intake of carbohydrates and high fat. Calcium. Zinc, vitamin D and folates are nutrients that are deficient in the diet of the people of La Rioja. Conclusions: the decrease in the consumption of food of vegetable origin distances the food model from the Mediterranean diet while the high consumption of olive oil keeps it within it. The increase in the consumption of spirits with a higher content of ethanol, ethanol and ethyl carbamate is worrying. The intake of fatty acids, especially saturated fatty acids, should be moderated and a higher intake of carbohydrates from fruits, vegetables and legumes should be considered.

Clustering of lifestyle characteristics and their association with cardio-metabolic health: the Lifestyles and Endothelial Dysfunction (EVIDENT) study.

Little is known about the clustering patterns of lifestyle behaviours in adult populations. We explored clusters in multiple lifestyle behaviours including physical activity (PA), smoking, alcohol use and eating habits in a sample of adult population. A cross-sectional and multi-centre study was performed with six participating groups distributed throughout Spain. Participants (n 1327) were part of the Lifestyles and Endothelial Dysfunction (EVIDENT) study and were aged between 20 and 80 years. The lifestyle and cardiovascular risk (CVR) factors were analysed using a clustering method based on the HJ-biplot coordinates to understand the variables underlying these groupings. The following three clusters were identified. Cluster 1: unhealthy, 677 subjects (51%), with a slight majority of men (58.7%), who were more sedentary and smokers with higher consumption of whole-fat dairy products, bigger waist circumference as well as higher TAG levels, systolic blood pressure (SBP) and CVR. Cluster 2: healthy/PA, 265 subjects (20%), including 24.0% of males with high PA. Cluster 3: healthy/diet, including 29% of the participants, with a higher consumption of olive oil, fish, fruits, nuts, vegetables and lower alcohol consumption. Using the unhealthy cluster as a reference, and after adjusting for age and sex, the multiple regression analysis showed that belonging to the healthy/PA cluster was associated with a lower waist circumference, body fat percentage, SBP and CVR. In summary, the three clusters were identified according to lifestyles. The 'unhealthy' cluster had the least favourable clinical parameters, the 'healthy/PA' cluster had good HDL-cholesterol levels and low SBP and the 'healthy/diet' cluster had lower LDL-cholesterol levels and clinical blood pressure.

Estimation of the intake of phenol compounds from virgin olive oil of a population from southern Spain

The objective of the study was to determine the mean polyphenol composition of different varieties of virgin olive oil (VOO) habitually consumed in the region of southern Spain and to estimate the dietary exposure to olive oil polyphenols in that population. There were statistically significant differences in total polyphenols among varieties, with the Picual variety containing the largest amount with a mean value of 591.8 mg kg–1. The main phenolic compounds found in the VOOs under study were tyrosol and hydroxytyrosol. The highest amounts of both substances were found in Picual olive oils with concentrations of 2.3–6.6 mg kg−1. The total intake of polyphenols from VOO ranged between 8.2 mg day–1 (SD = 4.14) for the under 19 year olds and 21.3 mg day–1 (SD = 3) for the over 50 year olds. Some polyphenols, including tyrosol and hydroxytyrosol, were consumed principally as olive oil. The intake of these compounds in the studied population was in the range of 88.5–237.4 μg day–1. This has particular importance as recent studies have demonstrated that hydroxytyrosol helps to improve plasma lipids levels and repair oxidative damage related to cardiovascular disease. There was a greater dietary consumption of polyphenols in olive oil among the participants who more closely followed the Mediterranean diet pattern. A higher consumption of olive oil and therefore a greater exposure to polyphenols was observed in females versus males and in participants of normal weight versus those who were overweight. The total intake of polyphenols from VOO significantly increased with higher age, reflecting the greater intake of this oil by older people, who also show a closer adherence to the Mediterranean diet. The over 50-year-old age group showed the greatest consumption of this olive oil and therefore of phenolic compounds, which are healthy protectors in the human diet that contribute to the acknowledged benefits of the Mediterranean diet.

Diet and its relationship to sarcopenia in community dwelling Iranian elderly: A cross sectional study

ObjectivesSarcopenia is associated with frailty and disability among the elderly and imposes significant costs on health care systems. We tested whether adherence to a particular dietary pattern was associated with sarcopenia among the elderly in a district of Tehran, Iran. MethodsWe used a semiquantitative Food Frequency Questionnaire to assess the dietary intake of 300 randomly-selected elderly men and women (at least 55 y old) living in the sixth district of Tehran; and the dietary patterns of the subjects were obtained using principal component analysis. We performed a logistic regression to measure the effect of adherence to each dietary pattern on the odds of sarcopenia. ResultsSubjects in the highest tertile of the Mediterranean dietary pattern, characterized by a higher consumption of olive oil, fruits, vegetables, fish, and nuts, had a lower odds ratio for sarcopenia than those in the lowest tertile (OR = 0.42; 95% CI = 0.18–0.97; P for trend = 0.04). In contrast, adherence to the Western dietary pattern, characterized by a high consumption of sugar, soy, and fast foods, was not associated with sarcopenia (OR = 0.51; 95% CI = 0.21–1.24; P for trend = 0.13). Similarly, adherence to the Mixed dietary pattern, characterized by a high consumption of animal proteins, potatoes, and refined grains, did not affect the odds of sarcopenia (OR = 1.45; 95% CI = 0.66–3.19; P for trend = 0.95). ConclusionsThis study suggests that adherence to the Mediterranean diet is associated with lower odds of sarcopenia among the Iranian elderly.

Tyrosol and Hydroxytyrosol Two Main Components of Olive Oil, Protect N2a Cells Against Amyloid-&amp;#946;-Induced Toxicity. Involvement of the NF-&amp;#954;B Signaling

Alzheimer's disease (AD) is the most common form of dementia. Recently, a number of epidemiological studies have evidence that some dietary factors such as low antioxidants and vitamins intake could increase the risk of AD. In the opposite, diets rich in unsaturated fatty acids, in polyphenols, vitamins and antioxidants were identified as preventive factors. Several studies have reported that adherence to the Mediterranean diet (MeDi) was associated with a reduction in incident of dementia. The beneficial effect of MeDi may be the result of the association of some individual and non-identified food components and high consumption of olive oil. In this study we have investigated the protective effects of two components of olive oil, tyrosol (Tyr) and hydroxytyrosol (OH-Tyr), against Aβ-induced toxicity. In cultured neuroblastoma N2a cells, we found that Aβ(25-35) (100 µg/ml) treatment induced a decrease of glutathione (GSH) and the activation of the transcription factor NF-κB and cell death. Our results demonstrated that the number of cell death decreased when cells were co-treated with Aβ and Tyr or OH-Tyr. However, neither of these phenolic compounds was able to prevent the decrease of GSH induced by H(2)O(2) or Aβ. We found that the increase in the nuclear translocation of the NF-κB subunits after Aβ exposure was attenuated in the presence of Tyr or OH-Tyr. These results identified two individual food components of the MeDi as neuroprotective agent against Aβ and their potential involvement in the beneficial effect of the MeDi for the prevention of AD.

Olive oil

Hundreds of studies on the potentially beneficial effects of the Mediterranean-type diet have focused on vascular disease, several forms of cancer, and overall mortality. Although the Mediterranean-type diet shares many features with many other healthy dietary patterns, it is distinct in its high fat content, mainly from olive oil.1 This feature may partially account for the Mediterranean-type diet’s particular gastronomic interest and popular acceptance because olive oil’s fatty taste may make the diet more palatable. The exploration of the relation of the Mediterranean-type diet with neurologic diseases has started only very recently and has suggested potentially beneficial associations for Alzheimer disease, mild cognitive impairment, cognitive decline, essential tremor, Parkinson disease, and stroke. Because these studies were performed mainly in US populations where monounsaturated fatty acid (MUFA) levels and consumption of olive oil are minimal, they do not directly address the potential role of olive oil in relation to neurologic diseases. In a previous report from the Three-City Study (Bordeaux, Dijon, and Montpellier, France), higher consumption of olive oil was associated with better cognitive performance and slower rates of decline in some cognitive domains.2 Regarding cerebrovascular disease, European and US dietary recommendations on stroke primary prevention have suggested various levels of evidence for decrease of salt and saturated fat and increase of potassium, fruits, vegetables, and fiber,3,4 but the potential role of olive oil has …

Olive oil consumption, plasma oleic acid, and stroke incidence

To determine whether high olive oil consumption, and high plasma oleic acid as an indirect biological marker of olive oil intake, are associated with lower incidence of stroke in older subjects. Among participants from the Three-City Study with no history of stroke at baseline, we examined the association between olive oil consumption (main sample, n = 7,625) or plasma oleic acid (secondary sample, n = 1,245) and incidence of stroke (median follow-up 5.25 years), ascertained according to a diagnosis validated by an expert committee. In the main sample, 148 incident strokes occurred. After adjustment for sociodemographic and dietary variables, physical activity, body mass index, and risk factors for stroke, a lower incidence for stroke with higher olive oil use was observed (p for trend = 0.02). Compared to those who never used olive oil, those with intensive use had a 41%(95% confidence interval 6%-63%, p = 0.03) lower risk of stroke. In the secondary sample, 27 incident strokes occurred. After full adjustment, higher plasma oleic acid was associated with lower stroke incidence (p for trend = 0.03). Compared to those in the first tertile, participants in the third tertile of plasma oleic acid had a 73% (95% confidence interval 10%-92%, p = 0.03) reduction of stroke risk. These results suggest a protective role for high olive oil consumption on the risk of stroke in older subjects.

Diet in pregnancy and risk of small for gestational age birth: results from a retrospective case-control study in Italy

This study aims to analyse the association between selected dietary indicators during pregnancy and the risk of small for gestational age (SGA) births in a South European population. This is a case-control study. Cases were 555 women who delivered SGA babies at the Luigi Mangiagalli Clinic of Milan and the Obstetric and Gynecology Clinic of the University of Verona. The controls were women who gave birth at term (≥37 weeks of gestation) to healthy infants with normal weight in the same clinics. Dietary information was collected with a food frequency questionnaire. Women with SGA babies reported a more frequent consumption of meat and olive oil, and a less frequent consumption of fish and eggs. Women with high consumption of olive oil had an increased risk of delivering an SGA baby [odds ratio (OR) 1.6, 95% confidence interval (CI) 1.0-2.5]. The multivariate OR for high meat consumption was 1.4 (95% CI 1.1-1.9); for fish 0.8 (95% CI 0.6-1.0, χ² for trend 4.0, P = 0.045 ) and for egg 0.7 (95% CI 0.5-0.9). After allowing for factors generally known to be associated with SGA, we have shown that eating more fish and eggs, and less meat and possibly olive oil, are associated with a lower risk of delivering an SGA baby.

Adherence to Mediterranean Diet and Risk of Coronary Heart Disease in the Spanish EPIC Cohort Study

Conclusion: A Mediterranean diet is an effective method of primary prevention for coronary heart disease. Summary: There is an increase in longevity and a lower incidence of vascular disease associated morbidity and mortality in southern compared with northern Europe in the Seven Country Study and in the Monitoring of Trends and Determinants in Cardiovascular Diseases (MONICA) survey (Am J Epidemiol 1986;124:903-15 and Lancet 1999;353:1547-57). A Mediterranean diet score as been developed to investigate the health effects of Mediterranean diets. The key features of a Mediterranean diet are high consumption of olive oil and plant-based foods, such as fruit, vegetables, legumes, whole-grain cereals, nuts, and seeds, with moderate-to-high consumption of fish, moderate consumption of alcohol (particularly red wine) and dairy products, and relatively low consumption of meat (especially red meat). The data suggest a 2-point increase in the Mediterranean diet score is associated with a 9% reduced risk of mortality from cardiovascular disease (N Engl J Med 2003;343:2599-608). Most studies in this field have been case-controlled studies that have focused on individuals with known cardiovascular disease and have examined secondary preventive effects of a Mediterranean diet. Nutritional factors related to secondary prevention of vascular disease may not be the same as those related to primary prevention. The purpose of this study was to investigate, in a prospective fashion, the relationship between adherence to a relative Mediterranean diet and incident coronary events, focusing on primary prevention. The study focused on patients from five Spanish centers of the European Prospective Investigation into Cancer (EPIC) and Nutrition Study. Data were analyzed from 41,078 participants aged 29 to 69 years recruited from 1992 to 1996. They were followed-up until December 2004 for a median of 10.4 years. The incidence of fatal and nonfatal coronary heart disease events was analyzed according to adherence to a Mediterranean diet. This was measured by using an 18-unit relative Mediterranean diet score. Of the study participants, 609 (79% male) had a confirmed fatal or nonfatal acute myocardial infarction (n = 468) or unstable angina requiring revascularization (n = 141). Adjusting for age, center, and recognized coronary heart disease risk factors, a high compared with low relative Mediterranean diet score was associated with a significant reduction in coronary heart disease risk (hazard ratio, 0.6; 95% confidence interval, 0.47-0.77). A 1-unit increase in the relative Mediterranean diet score was associated with a 6% reduced risk of coronary heart disease (95% confidence interval, 0.91-0.97). Comment: The results of this study add to the existing literature on the health benefits of a Mediterranean diet by providing evidence of the importance of a Mediterranean diet in the primary prevention of coronary events in healthy individuals. Which components of the Mediterranean diet are most important in providing primary cardioprotective effects are unknown. Sorting out the individual effects of the Mediterranean diet, and whether the health benefits also translate to the peripheral arteries, will likely be an important future focus of this type of epidemiologic research.

A dietary pattern rich in olive oil and raw vegetables is associated with lower mortality in Italian elderly subjects

Dietary habits play an important role in healthy ageing. We have investigated the role of dietary patterns on overall mortality in a large series of Italian elderly, recruited in five EPIC cohorts in Northern (Varese and Turin), Central (Florence) and Southern Italy (Naples and Ragusa).A total of 5611 subjects (72.6 % women) aged 60 years or older, enrolled in 1993-1998, were prospectively followed (median 6.2 years), with 152 deaths (98 women). Four major dietary patterns were identified by using an exploratory factor analysis based on dietary information collected at enrollment. The associations between these dietary patterns and overall mortality were evaluated by Cox models adjusted for potential confounders. The 'Olive Oil & Salad' pattern, characterised by a high consumption of olive oil, raw vegetables, soups and poultry, emerged as being inversely associated with overall mortality in both crude and adjusted models. After adjustment for gender, age and caloric intake, overall mortality was reduced by approximately 50 % in the highest quartile and a significant trend emerged (P = 0.008). This association persisted after adjusting for several additional confounders (hazard ratio (HR) 0.50; 95 % CI 0.29, 0.86; P for trend = 0.02). An association of the 'Pasta & Meat' pattern (characterised by pasta, tomato sauce, red meat, processed meat, added animal fat, white bread and wine) with increased overall mortality was also suggested, but only for the highest quartile in a multivariate model. Dietary recommendations aimed at the Italian elderly population should support a dietary pattern characterised by a high consumption of olive oil, raw vegetables and poultry.

Effect of olive oils on biomarkers of oxidative DNA stress in Northern and Southern Europeans

High consumption of olive oil in the Mediterranean diet has been suggested to protect DNA against oxidative damage and to reduce cancer incidence. We investigated the impact of the phenolic compounds in olive oil, and the oil proper, on DNA and RNA oxidation in North, Central, and South European populations. In a multicenter, double-blind, randomized, controlled crossover intervention trial, the effect of olive oil phenolic content on urinary oxidation products of guanine (8-oxo-guanine, 8-oxo-guanosine and 8-oxo-deoxyguanosine) was investigated. Twenty-five milliliters of three olive oils with low, medium, and high phenolic content were administered to healthy males (n=182) daily for 3 wk. At study baseline the urinary excretion of 8-oxo-guanosine (RNA oxidation) and 8-oxo-deoxyguanosine (DNA oxidation) was higher in the Northern regions of Europe compared with Central and Southern European regions (P=0.035). Urinary excretion of the 8 hydroxylated forms of guanine, guanosine, deoxyguanosine and their nonoxidized forms were not different when comparing olive oils with low, medium, and high phenolic content given for 2 wk. Testing the effect of oil from urinary 8-oxo-deoxyguanosine changes from baseline to post-treatment showed a reduction of DNA oxidation by 13% (P=0.008). These findings support the idea that ingestion of olive oil is beneficial and can reduce the rate of oxidation of DNA. This effect is not due to the phenolic content in the olive oil. The higher DNA and RNA oxidation in Northern European regions compared with that in Central and Southern regions supports the contention that olive oil consumption may explain some of the North-South differences in cancer incidences in Europe.

The antioxidant and phylloquinone content of wildly grown greens in Crete

The traditional Mediterranean diet of Crete is renowned for its very high consumption of olive oil, vegetables, legumes, fruit, fish, whole-wheat cereals and a moderate consumption of dairy products and meat. Wild greens play an important role in the traditional diet and are eaten either fresh in salads, boiled or cooked in pies, thus increasing the daily vitamin and antioxidant intake of the population that adheres to the traditional diet. Six cultivated and 48 wildly grown greens were collected and analyzed for their carotenoid, l-ascorbic acid, phylloquinone, γ-tocopherol, α-tocopherol and total polyphenol content. In most cases, the wild greens had higher micronutrient contents than those cultivated. Certain wild greens, such as Rumex obtusifolius, Prasium majus and Lathyrus ochrus had higher concentrations of vitamin K 1, vitamin C, lutein, β-carotene, γ-tocopherol and total polyphenol content than those cultivated; proving the significance of these wildly grown greens for the well being of the Cretan population.

Components of Olive Oil and Chemoprevention of Colorectal Cancer

Olive oil contains a vast range of substances such as monounsaturated free fatty acids (e.g., oleic acid), hydrocarbon squalene, tocopherols, aroma components, and phenolic compounds. Higher consumption of olive oil is considered the hallmark of the traditional Mediterranean diet, which has been associated with low incidence and prevalence of cancer, including colorectal cancer. The anticancer properties of olive oil have been attributed to its high levels of monounsaturated fatty acids, squalene, tocopherols, and phenolic compounds. Nevertheless, there is a growing interest in studying the role of olive oil phenolics in carcinogenesis. This review aims to provide an overview of the relationship between olive oil phenolics and colorectal cancer, in particular summarizing the epidemiologic, in vitro, cellular, and animal studies on antioxidant and anticarcinogenic effects of olive oil phenolics.

Dietary patterns and the risk of colorectal adenoma recurrence in a European intervention trial

The relations between individual foods and nutrients to colorectal tumours are conflicting. Few studies have taken into account the interdependence between individual components of diet and their possible interactions. The aim of the study was to examine the associations between dietary patterns and the risk of colorectal adenoma recurrence in the European fibre-calcium intervention trial. Among the 640 patients with confirmed adenomas at the index colonoscopy, 592 had an initial dietary assessment using a diet history questionnaire. The present analysis was restricted to 277 men and 165 women without history of adenoma prior to the index colonoscopy and who completed the study. The main end point was the 3-year recurrence of adenomas. Principal component analysis was used to identify dietary patterns from 50 food groups. Ninety-two patients presented new colorectal adenomas at the 3-year colonoscopy (65 men and 27 women). In men, three meaningful dietary patterns emerged from analysis, explaining 21.3% of variability. They were called 'Mediterranean', 'Sweets and snacks' and 'High fat and proteins' patterns. None of them were significantly related to the overall recurrence of colorectal adenomas either in univariate or multivariate analyses. Among women, the 'Mediterranean', the 'Western' and the 'Snacks' patterns explained 21.9% of variability. The 'Mediterranean' pattern characterized by a high consumption of olive oil, vegetables, fruit, fish and lean meat significantly reduced adenoma recurrence [second tertile: adjusted odds ratio (OR)=0.50, 95% confidence interval (CI)=0.18-1.42; third tertile: adjusted OR=0.30, 95% CI=0.09-0.98; P for linear trend=0.04]. The 'Western' and 'Snacks' patterns were not associated with recurrence among women. In conclusion, this study suggests that the Mediterranean dietary pattern may reduce the recurrence of colorectal adenomas, at least in women. These exploratory results need to be confirmed by larger studies.