Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018

Overview

Journal Nutrients

Date 2019 Sep 5

PMID 31480506

Citations 67

Authors

Jose J Gaforio

Francesco Visioli

Catalina Alarcon-de-la-Lastra

Olga Castaner

Miguel Delgado-Rodriguez

Monserrat Fito

Antonio F Hernandez

Jesus R Huertas

Miguel A Martinez-Gonzalez

Javier A Menendez

Jesus de la Osada

Angeliki Papadaki

Tesifon Parron

Jorge E Pereira

Maria A Rosillo

Cristina Sanchez-Quesada

Lukas Schwingshackl

Estefania Toledo

Aristidis M Tsatsakis

Affiliations

Soon will be listed here.

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.

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