Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
Metadata
Show full item recordEditorial
MDPI
Materia
Olive oil Mediterranean diet Cardiovascular disease Neurodegeneration Sustainable agriculture Cáncer
Date
2019-09-01Referencia bibliográfica
Gaforio, J. J., Visioli, F., Alarcón-de-la-Lastra, C., Castañer, O., Delgado-Rodríguez, M., Fitó, M., ... & Osada, J. D. L. (2019). Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018. Nutrients, 11(9), 2039.
Abstract
The Mediterranean diet is considered as the foremost dietary regimen and its adoption is
associated with the prevention of degenerative diseases and an extended longevity. The preeminent
features of the Mediterranean diet have been agreed upon and the consumption of olive oil stands
out as the most peculiar one. Indeed, the use of olive oil as the nearly exclusive dietary fat is what
mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that
the consumption of olive oil was associated with better overall health. Indeed, extra virgin olive oil contains (poly)phenolic compounds that are being actively investigated for their purported biological
and pharma-nutritional properties. On 18 and 19 May 2018, several experts convened in Jaen (Spain)
to discuss the most recent research on the benefits of olive oil and its components. We reported a
summary of that meeting (reviewing several topics related to olive oil, not limited to health) and
concluded that substantial evidence is accruing to support the widespread opinion that extra virgin
olive oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.