Olive Oil Consumption Research Articles

Olive cultivation in the era of globalization

The consumption of olives and olive oil is very established in the Mediterranean. Also, the great gastronomic and health consideration of these products, as well as their relative scarcity and specificity makes them well considered and paid in the globalised markets, which have absorbed without difficulty the increase in production experienced in the last decades. In this context we witnessed the expansion and intensification of its production in its region of origin, but it is also being planted in areas which do not necessarily share the ideal thermopluviometric conditions for this crop. The purpose of this paper is to show, in a spatiotemporal point of view, the expansive dynamic of the olive tree. The main conclusion is this cycle has a very important potential growth ahead, but is not exempt of limitations and doubts, both for the new productive regions and the Mediterranean regions that are specialised in this millennial crop.

Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Biomarkers of Oxidative Stress and Inflammation in Healthy Adults: A Randomized Double-Blind Controlled Trial.

A regular consumption of virgin olive oil (VOO) is associated with a reduced risk of cardiovascular disease. We aimed to assess whether the raw intake of an optimized VOO (OVOO, 490 ppm of phenolic compounds and 86 ppm of triterpenes), and a functional olive oil (FOO, 487 ppm of phenolic compounds and enriched with 389 ppm of triterpenes) supplementation (30 mL per day) during three weeks would provide additional health benefits to those produced by a standard VOO (124 ppm of phenolic compounds and 86 ppm of triterpenes) on oxidative and inflammatory biomarkers. Fifty-one healthy adults participated in a randomized, crossover, and controlled study. Urinary 8-hidroxy-2′-deoxyguanosine, plasma interleukin-8 (IL-8), and tumor necrosis factor α (TNF- α) concentrations were lower after the intervention with the FOO than after the OVOO (p = 0.033, p = 0.011 and p = 0.020, respectively). In addition, IL-8 was lower after the intervention with FOO than after VOO intervention (p = 0.002). This study provides a first level of evidence on the in vivo health benefits of olive oil triterpenes (oleanolic and maslinic acids) in healthy humans, decreasing DNA oxidation and plasma inflammatory biomarkers. The trial was registered in ClinicalTrials.gov ID: NCT02520739.

Abstract P335: Greater Frequency of Olive Oil Consumption is Associated with Lower Platelet Activation in Obesity

Healthy lifestyle behaviors, including maintenance of normal weight, are associated with lower risk of atherothrombotic events. In the general population, consumption of olive oil and a Mediterranean diet are associated with reduced risk of cardiovascular disease (CVD). However, less is known about how this affects individuals with obesity. We investigated whether olive oil intake is associated with reduced platelet activation in a cohort of obese, non-smoking, non-diabetic subjects without known CVD. As part of a larger prospective study of platelet function in obesity, we assessed platelet activation (surface P-selectin and PAC1 MFI) with and without agonist (0.025U thrombin, 0.1uM ADP, 0.4uM epinephrine) exposure via flow cytometry. Food frequency surveys were used to estimate diet composition. Subjects were stratified by food intake frequency and platelet activation was compared using ANOVA, with post-hoc independent samples t-testing. Among 63 subjects, the mean age was 32.2 ± 8.0 years and BMI 44.1 ± 8.5 kg/m 2 . Olive oil intake frequency was stratified into 3 groups: ≤ 1 time/wk, n=21; 1 - 3 times/wk, n=18; ≥ 4 times/wk, n=24. The groups did not differ by age, weight, BMI, waist and hip circumferences, platelet count or mean platelet volume. Subjects with more frequent olive oil intake showed lower platelet activation to agonists than those consuming olive oil ≤ 1 time/wk (Figure). Non-agonized platelet activity did not differ significantly by olive oil intake frequency. Notably, we did not observe associations between platelet activity and consumption of red meat, eggs, butter, or margarine. In metabolically healthy obese individuals, more frequent olive oil intake is associated with suppressed platelet activation. We hypothesize that phenolic compounds in olive oil may alter platelet membrane phospholipid content, making platelets less susceptible to activation. For obese individuals, olive oil intake may lower risk of cardiovascular events.

Histone Acetylation of Immune Regulatory Genes in Human Placenta in Association with Maternal Intake of Olive Oil and Fish Consumption.

Maternal diet modifies epigenetic programming in offspring, a potentially critical factor in the immune dysregulation of modern societies. We previously found that prenatal fish oil supplementation affects neonatal T-cell histone acetylation of genes implicated in adaptive immunity including PRKCZ, IL13, and TBX21. In this study, we measured H3 and H4 histone acetylation levels by chromatin immunoprecipitation in 173 term placentas collected in the prospective birth cohort, ALADDIN, in which information on lifestyle and diet is thoroughly recorded. In anthroposophic families, regular olive oil usage during pregnancy was associated with increased H3 acetylation at FOXP3 (p = 0.004), IL10RA (p = 0.008), and IL7R (p = 0.007) promoters, which remained significant after adjustment by offspring gender. Furthermore, maternal fish consumption was associated with increased H4 acetylation at the CD14 gene in placentas of female offspring (p = 0.009). In conclusion, prenatal olive oil intake can affect placental histone acetylation in immune regulatory genes, confirming previously observed pro-acetylation effects of olive oil polyphenols. The association with fish consumption may implicate ω-3 polyunsaturated fatty acids present in fish oil. Altered histone acetylation in placentas from mothers who regularly include fish or olive oil in their diets could influence immune priming in the newborn.

The Mediterranean Diet: From an Environment-Driven Food Culture to an Emerging Medical Prescription.

The Mediterranean diet originates in the food cultures of ancient civilizations which developed around the Mediterranean Basin and is based on the regular consumption of olive oil (as the main source of added fat), plant foods (cereals, fruits, vegetables, legumes, tree nuts, and seeds), the moderate consumption of fish, seafood, and dairy, and low-to-moderate alcohol (mostly red wine) intake, balanced by a comparatively limited use of red meat and other meat products. A few decades ago, the Mediterranean diet drew the attention of medical professionals by proving extended health benefits. The first reports ascertained cardiovascular protection, as multiple large-scale clinical studies, starting with Ancel Keys’ Seven Countries Study, showed a marked reduction of atherosclerotic clinical events in populations with a Mediterranean dietary pattern. Ensuing trials confirmed favorable influences on the risk for metabolic syndrome, obesity, type 2 diabetes mellitus, cancer, and neurodegenerative diseases. While its health benefits are universally recognized today by medical professionals, the present state of the Mediterranean diet is challenged by major difficulties in implementing this protective dietary pattern in other geographical and cultural areas and keeping it alive in traditional Mediterranean territories, also tainted by the unhealthy eating habits brought by worldwide acculturation.

Olive oil intake and risk of atrial fibrillation in the SUN cohort

Background and aimsA Mediterranean-type diet enriched with extra virgin olive oil has been associated with a reduction in the incidence of atrial fibrillation (AF) in a population at high cardiovascular risk. However, no study has replicated these findings. In our study, we analyzed the association between olive oil consumption and AF in the SUN project, a cohort with young Spanish adults at low cardiovascular risk. Methods and resultsWe included all participants without prevalent AF at baseline (18,118 participants). Incident AF cases were confirmed by a cardiologist following a prespecified protocol. We used multivariable repeated-measurement Cox models adjusted for possible confounders (sex, age, BMI, and several classic cardiovascular risk factors).After a mean follow-up of 10.1 years, 94 AF incident cases were confirmed. Comparing to the lowest category of consumption (<7.9 g/d), the multivariable models showed hazard ratios (IC 95%) of 1.52 (0.93–2.48) for low-to-moderate, 1.44 (0.83–2.47) for moderate-to-high and 1.27 (0.56–2.86) for high olive oil intake. In a subgroup analysis stratified by overweight, an inverse although non-significant association was found only among overweight participants when we compared the highest vs the lowest category of consumption (p for interaction = 0.043). ConclusionNo association between olive oil and AF was found in this low-risk cohort, although the effect of extra-virgin olive oil on AF prevention especially among people with overweight deserves further investigation.

Quality Characteristics of Biodiesel Produced from Used Cooking Oil in Southern Europe

The potential of households’ used cooking oil (UCO) recycling for biodiesel production is massive. This study aims to promote the shift from UCO inappropriate disposal to sustainable recycling. UCO is classified as municipal waste under the code 20 01 25 (edible oils and fats), according to the European Waste Catalogue. Inappropriate UCO disposal increases the operating cost of wastewater treatment, the risk of groundwater contamination, as well as the greenhouse gas emissions that are associated with its biodegradation. Recycling UCO-to-biodiesel offers a sustainable solution in the exploitation of a problematic waste and its transformation into an energy resource, thus contributing to the reduction of environmental pollution and fossil fuel dependence. This paper includes critical recommendations in order to overcome bottlenecks to successfully promote the UCO-to-biodiesel chain. Quality control of the biodiesel—produced exclusively from UCO—was performed according to the European Standard EN 14214 and the results are presented in the paper. The analysis studies the outcomes from four Southern European countries (Spain, Portugal, Italy, and Greece), which hold the top four places in annual per capita olive oil consumption in the European Union (EU).

Network Meta-Analysis of Metabolic Effects of Olive-Oil in Humans Shows the Importance of Olive Oil Consumption With Moderate Polyphenol Levels as Part of the Mediterranean Diet.

The beneficial role of olive oil consumption is nowadays widely recognized. However, it is not clear whether its health effects are due to the presence of monounsaturated lipids and/or to the antioxidant fraction of microconstituents present in olive oil. The aim of the present study was to analyze the exact role of olive oil in the modification of metabolic factors (glucose and circulating lipids) and explore the role of its antioxidant polyphenols. In the present work, we have performed a network meta-analysis of 30 human intervention studies, considering direct and indirect interactions and impact of each constituent. Interestingly, we show that the impact of olive oil on glucose, triglycerides, and LDL-cholesterol is mediated through an adherence to the Mediterranean diet, with the only notable effect of olive oil polyphenols being the increase of HDL-cholesterol, and the amelioration of the antioxidant and inflammatory status of the subjects. Additionally, we report for the first time that lower antioxidant polyphenol levels may be sufficient for the beneficial effects of olive oil, while we show that the lipid fraction of olive oil may be responsible for some of its beneficial actions. In all parameters examined the beneficial effect of olive oil was more pronounced in subjects with an established metabolic syndrome or other chronic conditions/diseases. In conclusion, all these findings provide new knowledge that could lead to re-establishment of the role of olive oil in human nutrition.

Olive oil sensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions

Sensory evaluation of virgin olive oil has become an issue since its first inclusion in law requirements, in 1991. After more than 25 years of application that greatly improved virgin olive oil quality, it is still criticised for its alleged unreliability and may require further reinforcement to improve its reliability. Nevertheless, many panel groups have begun their activity everywhere olive oil consumption is noticeable. The official method considers the way of evaluating panel group performance through different tests regularly carried on, both on single assessors and on panel group in its whole. During official tasting sessions, attribute intensity evaluations are valid if robust coefficient of variation (CVr %) of judgements is ≤20.0%. When median is very close to zero as it is for very light perceptions, CVr % greatly increases, often overcoming the limit of 20.0. On the opposite extreme, for very high perceptions, even with unsatisfactory robust standard deviations, CVr % can accomplish that limit.The aim of this paper is to provide an alternative approach to the official method, which has the limitations mentioned above. It makes use of the robust standard deviation (s*), already used for calculating the robust coefficient of variation (CVr %), instead of CVr % itself and, furthermore, the worst acceptable candidate performance during selection carried on as required by the official method. This strategy avoids those drawbacks from using CVr %, and makes panel performance evaluation more feasible and balanced respect to the entire range of attribute intensities.

Lower Depression Scores among Walnut Consumers in NHANES.

Background: Multiple studies have shown a Mediterranean diet, characterized by their olive oil and nut consumption, to be correlated with lower depression risk. Objective: To examine whether part of this reduced risk in the United States is attributable to walnut consumption, we analyzed data on walnut consumption and depression scores from the National Health and Nutrition Examination Survey (NHANES). Methods: NHANES survey data for 2005 through 2014 was pooled for adults with 24 h recall dietary data. Depression scores were based on PHQ-9 self-report responses. A total of 26,656 participants were characterized as reporting the consumption of walnuts with high certainty, walnuts with other nuts, other nuts, or no nuts. Results: After an adjustment for covariates, walnut consumers showed lower depression scores compared to non-nut consumers. The least square mean for total depression score was 26% lower for walnut with high certainty consumers than for non-nut consumers (p < 0.0001), and the association was stronger among women (32%, p < 0.0001) than men (21%, p = 0.05). The significant contributors to this difference were due to walnut consumers reporting greater interest in doing things (p = 0.003), less hopelessness (p = 0.02), and feeling more energetic (p = 0.05) than non-nut consumers. Non-nut consumers were more likely to have trouble concentrating (p = 0.02), to feel they were moving or speaking abnormally (p = 0.03), and to have thought they were better off dead (p = 0.002). Conclusions: Depression scores were significantly lower among nut consumers and particularly walnut consumers as compared to non-nut consumers. After controlling for potential covariates, walnut users had scores significantly lower than other nut consumers. The difference was strongest among women, who are more likely than men to report higher depression scores.

Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans.

To evaluate whether increases in the consumption of cardioprotective food groups (virgin olive oil, nuts, fruits/vegetables, legumes, whole grains, fish, and wine) are associated with improvements in high-density lipoprotein (HDL) functions in high cardiovascular risk subjects. The association between 1-year changes in food group consumption and HDL functionality traits in 296 high cardiovascular risk subjects is assessed. Increases in virgin olive oil (10 gd-1 ) and whole grain consumption (25 gd-1 ) are associated with increments in cholesterol efflux capacity (+0.7%, P = 0.026, and +0.6%, P = 0.017, respectively). Increases in nut (30 gd-1 ) and legume intake (25 gd-1 ) are linked to increments in paraoxonase-1 activity (+12.2%, P = 0.049, and +11.7%, P = 0.043, respectively). Legume intake increases are also related to decreases in cholesteryl ester transfer protein activity (-4.8%, P = 0.028). Fish consumption increments (25 gd-1 ) are associated with increases in paraoxonase-1 activity (+3.9%, P = 0.030) and declines in cholesteryl ester transfer protein activity (-1.6%, P = 0.021), HDL cholesterol concentrations (-1.1%, P = 0.039), and functions related to HDL levels (cholesterol efflux capacity, -1.1%, P = 0.010). Increases in the consumption of virgin olive oil, nuts, legumes, whole grains, and fish (achievable through a regular diet) were associated with improvements in HDL functions in high cardiovascular risk subjects.

Physiological- and performance-related effects of acute olive oil supplementation at moderate exercise intensity

BackgroundThe consumption of olive oil is associated with a diminished risk of cardiovascular disorders and mortality, but the impact of olive oil supplementation on endurance performance is still unclear. Since the beneficial effects of olive oil are observed at a systemic level, its effectiveness may not be precisely measured through the commonly registered maximal and threshold values of some physiological and performance parameters. In contrast, we suggest evaluating it through variables able to capture the coordinated behaviour of physiological systems. Thus, the aim of the current research was to assess the effect of an acute extra virgin olive oil supplementation on cardiorespiratory coordination (CRC) and performance, compared to palm oil.MethodsThree separate effort test sessions were carried out separated by 7-day interval. During each session, participants (n = 7) repeated the same progressive and maximal walking test, but under different dietary supplementations in a randomized order: (1) olive oil, (2) palm oil, and (3) placebo. A principal component (PC) analysis of selected cardiovascular and cardiorespiratory variables was carried out to evaluate CRC. Eigenvalues of the first PC (PC1) and the loadings of the cardiorespiratory variables onto PC1 were compared among dietary supplementations. In order to more accurately evaluate CRC, all the tests were divided into 3 equal sections, corresponding to low, moderate, and high exercise intensities, and the aforementioned procedure was repeated for each section in all the tests.ResultsStatistically significant differences were observed regarding PC1 eigenvalues among dietary supplementations (χ2 (8,2) = 6.3; p = .04), only at moderate intensity exercise. Specifically, PC1 eigenvalues were higher under olive oil compared to palm oil (2.63 ± 0.51 vs. 2.30 ± 0.28; Z = 2.03; p = .04; d = 0.80) and placebo supplementations (2.63 ± 0.51 vs. 2.38 ± 0.36; Z = 2.20; p = .03; d = 0.57).ConclusionsSupplementation with extra virgin olive oil increased CRC during a progressive walking test at moderate intensity, although did not change performance and other physiological markers. CRC analysis appears as a sensitive tool to investigate the physiological and performance effects of dietary supplementations.

The Effect of Exclusive Olive Oil Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDIS Epidemiological Studies.

The consumption of dietary fats, which occur naturally in various foods, poses important impacts on health. The aim of this study was to elucidate the association of exclusive use of olive oil for culinary purposes with successful aging in adults aged >50 years old and residing in Greece. Use of olive oil in food preparation and bio-clinical characteristics of the Greek participants enrolled in the ATTICA (n = 1128 adults from Athens metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek islands and Mani) studies, were investigated in relation to successful aging (SA). Participants were divided into the following three categories: (a) no olive oil consumption; (b) combined consumption of olive oil and other dietary fats; and (c) exclusive olive oil consumption. The SA was measured using the previously validated successful aging index (SAI). After adjusting for age, sex, and smoking habits, combined consumption of olive oil and other fats (vs. no olive oil use) was not significantly associated with SAI levels (p = 0.114). However, exclusive olive oil intake (vs. no use of olive oil) was significantly associated with SAI (p = 0.001), particularly among those aged older than 70 years. Therefore, the exclusive consumption of olive oil, as opposed to either combined or no olive oil consumption, beneficially impacts successful aging, particularly among individuals over 70 years of age. Primary public health prevention strategies should seek to encourage the enhanced adoption of such dietary practices in order to promote healthy aging and longevity.

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.

Effect of olive oil consumption on aging in a senescence-accelerated mice-prone 8 (SAMP8) model.

Background : Mediterranean diets have been linked to a reduced risk of cancer, vascular illnesses, Parkinson's and Alzheimer's disease. Olive oil is the primary fat source in the Mediterranean diet ; however, only a few studies have investigated the effect of olive oil on aging. In the present study, we aimed to determine whether consumption of olive oil significantly influences aging and memory in senescence-accelerated mouse-prone 8 (SAMP8). Methods : SAMP8 and senescence-accelerated mouse resistant 1 (SAMR1) mice were fed either 7% soy oil or 1% olive oil and 6% soy oil during a six-month study period. Reduction in memory in passive avoidance learning was examined after two months from the initiation of the experiment. Results : The weight of organs including the liver, kidney, spleen, and fat tissue changed significantly and memory performance was reduced in SAMP8 than in SAMR1 mice. There were no significant differences in SAMP8 and SAMR1 mice; however, blood triglyceride level decreased significantly in SAMP8 mice fed on olive oil. Conclusions : These results suggest that consuming olive oil may not have a protective role in aging and memory recall, but beneficial effects may be related to improvement in lipid metabolism. J. Med. Invest. 66 : 241-247, August, 2019.

Mediterranean Diet Post-Liver Transplantation: Should it be the Standard of Care?

Background: Weight gain post liver transplantation is a common problem and can lead to major complications including recurrence/retransplant in case of Nonalcoholic steatohepatitis. There are several reasons for weight gain. Achieving and maintaining a desirable body weight and normal fat mass from a balanced diet is the aim of every nutrition care plan. Methods: Mediterranean diet recipes will move into the forefront of weight management and liver health programs. The main components of this diet include consumption of olive oil, legumes, unrefined cereals, fruits, vegetables, fish, moderate consumption of non-fat or low-fat dairy products and low consumption of non-fish meat products. Those food items are rich in antioxidants, W3 fatty acids, monounsaturated fats, soluble fibers and low in Trans fats, saturated fats, simple sugars and sodium. Results: Numerous dietary models have been proposed as the perfect diet post liver transplantation; by far the Mediterranean diet has proved to be of great benefit for those patient compared to other types of diet. Patients have considerably improved their insulin sensitivity, their circulating levels of insulin and their anthropometric measurements only after the Mediterranean diet was started. Conclusion: This balanced type of food should be the standard of care for patient post liver transplantation, along with a healthier lifestyle (adherence to physical activity, smoking cessation and limiting alcohol consumption).

Mediterranean diet post-liver transplantation: Should it be the Standard of Care?

Background: Weight gain post liver transplantation is a common problem and can lead to major complications including recurrence/retransplant in case of Nonalcoholic steatohepatitis. There are several reasons for weight gain. Achieving and maintaining a desirable body weight and normal fat mass from a balanced diet is the aim of every nutrition care plan. Methods: Mediterranean diet recipes will move into the forefront of weight management and liver health programs. The main components of this diet include consumption of olive oil, legumes, unrefined cereals, fruits, vegetables, fish, moderate consumption of non-fat or low-fat dairy products and low consumption of non-fish meat products. Those food items are rich in antioxidants, W3 fatty acids, monounsaturated fats, soluble fibers and low in Trans fats, saturated fats, simple sugars and sodium. Results: Numerous dietary models have been proposed as the perfect diet post liver transplantation; by far the Mediterranean diet has proved to be of great benefit for those patient compared to other types of diet. Patients have considerably improved their insulin sensitivity, their circulating levels of insulin and their anthropometric measurements only after the Mediterranean diet was started. Conclusion: This balanced type of food should be the standard of care for patient post liver transplantation, along with a healthier lifestyle (adherence to physical activity, smoking cessation and limiting alcohol consumption).

A High Adherence to Six Food Targets of the Mediterranean Diet in the Late First Trimester is Associated with a Reduction in the Risk of Materno-Foetal Outcomes: The St. Carlos Gestational Diabetes Mellitus Prevention Study.

A prenatal diet affects materno-foetal outcomes. This is a post hoc analysis of the St. Carlos gestational diabetes mellitus (GDM) Prevention Study. It aims to evaluate the effect of a late first-trimester (>12 gestational weeks) degree of adherence to a MedDiet pattern—based on six food targets—on a composite of materno-foetal outcomes (CMFCs). The CMFCs were defined as having emergency C-section, perineal trauma, pregnancy-induced hypertension and preeclampsia, prematurity, large-for-gestational-age, and/or small-for-gestational-age. A total of 874 women were stratified into three groups according to late first-trimester compliance with six food targets: >12 servings/week of vegetables, >12 servings/week of fruits, <2 servings/week of juice, >3 servings/week of nuts, >6 days/week consumption of extra virgin olive oil (EVOO), and ≥40 mL/day of EVOO. High adherence was defined as complying with 5–6 targets; moderate adherence 2–4 targets; low adherence 0–1 targets. There was a linear association between high, moderate, and low adherence, and a lower risk of GDM, CMFCs, urinary tract infections (UTI), prematurity, and small-for-gestational-age (SGA) newborns (all p < 0.05). The odds ratios (95% CI) for GDM and CMFCs in women with a high adherence were 0.35((0.18–0.67), p = 0.002) and 0.23((0.11–0.48), p < 0.001), respectively. Late first-trimester high adherence to the predefined six food targets is associated with a reduction in the risk of GDM, CMFCs, UTI, prematurity, and SGA new-borns.

Kemoterapi Alan Onkoloji Hastalarında Yaşam Biçimi Davranışları, Besin Tüketim Sıklıkları ve Riskli Beslenme Alışkanlıkları

Amaç: Kanserin hem oluşumu hem de tekrar etmesinde kontrol edilebilir bir risk faktörü olan bireysel yaşam tarzının önemi büyüktür. Bu çalışmanın amacı medikal onkoloji polikliniğinde kanser tanısıyla izlenen ve kemoterapi alan hastaların yaşam biçim davranışları ile besin tüketim çeşitlilikleri, sıklıkları ve riskli beslenme alışkanlıklarının incelenmesidir.&#x0D; Bireyler ve Yöntem: Tanımlayıcı ve karşılaştırmalı tipteki bu araştırma, hastanemizin onkoloji polikliniğinde izlenen olasılıksız örneklem yöntemi ile araştırmaya katılmaya gönüllü 259 kanser hastası (yaş ortalaması 52.1 yıl, %64.5’i kadın, %35.5’i erkek) ile yürütülmüştür. Araştırmada “Yaşam Biçimi Aktiviteleri ve Riskli Beslenme Alışkanlıkları Anketi” kullanılmıştır. Besin tüketim sıklıkları “hiç, nadir, haftada bir ve her gün” olarak sınıflandırılmıştır. Wilcoxon testi kullanılmış ve p&lt;0.05 istatistiksel olarak anlamlı kabul edilmiştir.&#x0D; Bulgular: Hastaların %50.6’sının egzersiz yapmadığı, %33.2’ sinin obez olduğu, % 55.6’sının da sağlığını kötü olarak algıladığı saptanmıştır. Hastaların % 19.7’sinin fitoterapi, %19.3’ünün vitamin kullandığı ve kullananların %47.6’sının doktor/hemşire/diyetisyene danışmadan kullandığı görülmüştür. Hastaların kanser tanısı sonrasında tavuk eti, sosis-salam, sucuk, süt, kahve, çay, meşrubat, şeker ve bisküvi, diğer yağların (tereyağı, margarin, ayçiçek yağı) tüketim sıklığının azaldığı (p&lt;0.05), zeytinyağı tüketim sıklığının arttığı (p&lt;0.05) belirlenmiştir.&#x0D; Sonuç: Çalışma bulguları kanser hastalarının beslenme durumunun belirlenerek sağlıklı yaşam biçimi kazandırmanın gerekliliği, riskli besinlerin tüketim sıklığının azaltılması konularında eğitim verilmesinin önemini ortaya çıkarmıştır. Kanser tedavisi ve sonrasında hastalar, yaşam biçimi alışkanlıkları ve beslenmeleri yönünden düzenli olarak takip edilmelidir.

Uluslararası Zeytinyağı Piyasasının Kompleks Ağ Analizi

Olive oil, as one of the symbols of healthy life, has become an irreplaceable nutrition in today’s world. World consumption of olive oil has increased significantly since 1990’s. However, there is a small number of countries which have comparative advantage in this market since olive is only produced in the Mediterranean countries. On the other hand, the fact that a product which is marketed by such limited producers also increases the importance of the countries concerned in terms of sustainable development in agriculture. Policies which will increase the supply of these countries yearly is important in terms of sustainable development in agriculture in order to meet the increasing demand in parallel with the world population growth.In this sense, the world olive oil trade from 1995 to 2015 is analyzed in this study. Network approach that has gained popularity in recent years is used since it gives healthier results than standard statistical methods. In this market, where the findings indicate that there is core-periphery structure, the centrality measure is examined to determine the impact of countries as an importer/exporter and evolution of this structure over the period.