A recent study from the University of Bari supplements the already extensive scientific literature on the health benefits associated with regular consumption of extra virgin olive oil. Suggesting its ability to even contribute to the prevention of bowel cancer, even in predisposed individuals.
Extra virgin olive oil and health
Scientific research has widely validated the protective properties of extra virgin olive oil (EVOO). With proven anti-inflammatory effects as well as contribution to the prevention of cardiovascular disease (1) and cognitive deficits. (2) In addition to reducing the risk of type II diabetes mellitus, a serious disease now epidemic even in Italy, with 3.5 million diagnosed and 1.5 undiagnosed patients. (3)
The FDA (Food and Drug Administration, USA), in 2018, recognized the possibility of using in labeling and advertising two qualified health claim that associate the consumption of EVOO-and other vegetable oils with at least 70 percent oleic acid (monounsaturated fatty acid from the Omega 9 family)-with the prevention of cardiovascular disease. In Europe, however, the only cryptic health claim allowed is ‘polyphenols in olive oil contribute to the protection of blood lipids from oxidative stress.’ Which can come ’employed only for olive oil that contains at least 5 mg of hydroxytyrosol and its derivatives (e.g., oleuropein complex and tyrosol) per 20 g of olive oil. The claim should be accompanied by information to the consumer that the beneficial effect is obtained by daily intake of 20 g of olive oil.‘ (4)
EVOO and bowel cancer prevention, the University of Bari study
Researchers at the Aldo Moro University of Bari, coordinated by Professor Antonio Moschetta (professor of internal medicine), conducted a systematic review of the scientific literature on the potential protective effects of diet, with special emphasis on extra virgin olive oil. (5) Gathering evidence on the leading role of bioactive food compounds and their metabolites in the regulation of the human epigenome. Daily intake of EVOO-thanks to its high oleic acid content (70-80% approx.)-has anti-inflammatory and nutrigenomic properties capable of restoring normal intestinal physiology. Contributing, among other things, to a reduction in the risk of bowel cancer, even in individuals with a genetic predisposition to the disease. (5)
20 grams ofraw, cold-processed extra virginolive oil, equal to about 2 tablespoons, provides our bodies with 17.5 g of oleic acid, 4.5 mg of vitamin E (fat-soluble antioxidant) and 10 mg of polyphenols. Potent modulators of the expression of protective genes in an epigenetic manner-that is, without modifying the DNA sequence-that are abundant (>600mg/kg) in many Italian olive varieties, such as the Apulian Coratina and Ogliarola, and the Tuscan Maurino and Moraiolo.
Replacing certain saturated fatty acids in the diet-such as long-chain fatty acids (e.g., palmitic and myristic acids) found in palm oil and animal fats-with ‘good fats‘ greatly reduces serum levels of total cholesterol and LDL cholesterol, among the leading causes of atherosclerosis. (6) So long live oleic acid and polyunsaturated fatty acids (e.g., Omega 3).
Extra virgin oil and health. How much, which and how
‘Just consume one tablespoon of extra virgin olive oil at lunch and one at dinner, in addition to that used as a dressing,’ explains Professor Antonio Moschetta, with some essential clarifications. First of all, it must be cold-pressed oil, as only this process ensures optimal preservation of the phytocomplexes. Second, it is recommended to favor products made from Italian olives. The more guarantees about the provenance, cultivation and processing of olives immediately after they are harvested, the better.
‘Olive juice’ is a miracle product whose nutraceutical properties deserve further study, including its effects on the microbiome. However, this health ingredient is very sensitive to oxidation, which begins when the olives are detached from the tree and is amplified by contact with oxygen (air), light and heat. Therefore, safe and quality oils should be preferred and placed in small (500 ml) dark glass bottles or containers. (7) Taking care to always ensure that containers are sealed after use and stored away from light and heat sources (sun, lamps, ovens and stoves).
Finally, industry associations and practitioners in Europe are advised to build appropriate scientific dossiers to obtain authorization for new health claims. With the aim of promoting, in labeling and advertising, useful information to enhance the health properties of the best products. Our FARE team is, as always, on hand.
Dario Dongo and Carlotta Suardi
Notes
(1) Ramón Estruch, M.D. et al. (2018). Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. The New England Journal of Medicine 2018;378:e34
doi: 10.1056/NEJMoa1800389
Elena M. Yubero-Serrano et al. (2018). Extra virgin olive oil: More than a healthy fat. European Journal of Clinical Nutrition 2018, Nov 28. https://doi.org/10.1038/ s41430-018-0304-x
(2) Cinta Valls-Pedret et al. (2015). Mediterranean Diet and Age-Related Cognitive Decline. A Randomized Clinical Trial. JAMA Intern Med. 2015; 175(7):1094-1103. doi:10.1001/jamainternmed. 2015.1668
(3) Ahmad Alkhatib, et al. (2018). Olive Oil Nutraceuticals in the Prevention and Management of Diabetes: From Molecules to Lifestyle. Int J Mol Sci. 2018, Jul 12. doi: 10.3390/ijms19072024
(4) See reg. EU 432/12 ‘on the establishment of a list of permitted health claims on foods, other than those referring to the reduction of disease risk and to children’s development and health‘. Consolidated text at https://eur-lex.europa.eu/ legal-content/EN/TXT/?qid= 1561135132760&uri=CELEX: 02012R0432-20170822
(5) Vincenzo Lionetti et al. (2019). Importance of functional food compounds in cardioprotection through action on the epigenome. European Heart Journal, Volume 40, Issue 7, 2019, Feb 14, Pages 575-582, https://doi.org/10.1093/ eurheartj/ehy597
(6) Frank M. Sacks et al, (2017). Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association. Circulation. 2017 Jul 18;136(3):e1-e23. doi: 10.1161/CIR.0000000000000510
(7) Regarding the safety of oils, with regard to the quality of their production, reference is made to the recent Ökotest investigation that revealed widespread critical issues. With specific reference to chemical contamination by mineral oils (MOSH, MOAH, POSH) and toxic plasticizers. See previous article https://www. greatitalianfoodtrade.co.uk/safety/extra virgin-oil-d-olive-perils-and-defects-the-investigation-of-ökotest
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Nutritionist biologist, ADA II level master at the University of Milan Bicocca. External lecturer at LUNEX University, Luxembourg.
