Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

J López-Miranda; F Pérez-Jiménez; E Ros; R De Caterina; L Badimón; M I Covas; E Escrich; J M Ordovás; F Soriguer; R Abiá; C Alarcón de la Lastra; M Battino; D Corella; J Chamorro-Quirós; J Delgado-Lista; D Giugliano; K Esposito; R Estruch; J M Fernandez-Real; J J Gaforio; C La Vecchia; D Lairon; F López-Segura; P Mata; J A Menéndez; F J Muriana; J Osada; D B Panagiotakos; J A Paniagua; P Pérez-Martinez; J Perona; M A Peinado; M Pineda-Priego; H E Poulsen; J L Quiles; M C Ramírez-Tortosa; J Ruano; L Serra-Majem; Ruth Solá; M Solanas; V Solfrizzi; R de la Torre-Fornell; A Trichopoulou; M Uceda; J M Villalba-Montoro; J R Villar-Ortiz; F Visioli; N Yiannakouris; J López-Miranda

doi:10.1016/j.numecd.2009.12.007

Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

J López-Miranda, F Pérez-Jiménez, E Ros, R De Caterina, L Badimón, M I Covas, E Escrich, J M Ordovás, F Soriguer, R Abiá, C Alarcón de la Lastra, M Battino, D Corella, J Chamorro-Quirós, J Delgado-Lista, D Giugliano, K Esposito, R Estruch, J M Fernandez-Real, J J GaforioC La Vecchia, D Lairon, F López-Segura, P Mata, J A Menéndez, F J Muriana, J Osada, D B Panagiotakos, J A Paniagua, P Pérez-Martinez, J Perona, M A Peinado, M Pineda-Priego, H E Poulsen, J L Quiles, M C Ramírez-Tortosa, J Ruano, L Serra-Majem, Ruth Solá, M Solanas, V Solfrizzi, R de la Torre-Fornell, A Trichopoulou, M Uceda, J M Villalba-Montoro, J R Villar-Ortiz, F Visioli, N Yiannakouris, J López-Miranda

405 Citationer (Scopus)

Abstract

Olive oil (OO) is the most representative food of the traditional Mediterranean Diet (MedDiet). Increasing evidence suggests that monounsaturated fatty acids (MUFA) as a nutrient, OO as a food, and the MedDiet as a food pattern are associated with a decreased risk of cardiovascular disease, obesity, metabolic syndrome, type 2 diabetes and hypertension. A MedDiet rich in OO and OO per se has been shown to improve cardiovascular risk factors, such as lipid profiles, blood pressure, postprandial hyperlipidemia, endothelial dysfunction, oxidative stress, and antithrombotic profiles. Some of these beneficial effects can be attributed to the OO minor components. Therefore, the definition of the MedDiet should include OO. Phenolic compounds in OO have shown antioxidant and anti-inflammatory properties, prevent lipoperoxidation, induce favorable changes of lipid profile, improve endothelial function, and disclose antithrombotic properties. Observational studies from Mediterranean cohorts have suggested that dietary MUFA may be protective against age-related cognitive decline and Alzheimer's disease. Recent studies consistently support the concept that the OO-rich MedDiet is compatible with healthier aging and increased longevity. In countries where the population adheres to the MedDiet, such as Spain, Greece and Italy, and OO is the principal source of fat, rates of cancer incidence are lower than in northern European countries. Experimental and human cellular studies have provided new evidence on the potential protective effect of OO on cancer. Furthermore, results of case-control and cohort studies suggest that MUFA intake including OO is associated with a reduction in cancer risk (mainly breast, colorectal and prostate cancers).

Originalsprog	Engelsk
Tidsskrift	Nutrition, Metabolism & Cardiovascular Diseases
Vol/bind	20
Udgave nummer	4
Sider (fra-til)	284-94
Antal sider	11
ISSN	0939-4753
DOI	https://doi.org/10.1016/j.numecd.2009.12.007
Status	Udgivet - 1 maj 2010

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10.1016/j.numecd.2009.12.007

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López-Miranda, J., Pérez-Jiménez, F., Ros, E., De Caterina, R., Badimón, L., Covas, M. I., Escrich, E., Ordovás, J. M., Soriguer, F., Abiá, R., de la Lastra, C. A., Battino, M., Corella, D., Chamorro-Quirós, J., Delgado-Lista, J., Giugliano, D., Esposito, K., Estruch, R., Fernandez-Real, J. M., ... López-Miranda, J. (2010). Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008. Nutrition, Metabolism & Cardiovascular Diseases, 20(4), 284-94. https://doi.org/10.1016/j.numecd.2009.12.007

Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008. / López-Miranda, J; Pérez-Jiménez, F; Ros, E et al.

I: Nutrition, Metabolism & Cardiovascular Diseases, Bind 20, Nr. 4, 01.05.2010, s. 284-94.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

López-Miranda, J, Pérez-Jiménez, F, Ros, E, De Caterina, R, Badimón, L, Covas, MI, Escrich, E, Ordovás, JM, Soriguer, F, Abiá, R, de la Lastra, CA, Battino, M, Corella, D, Chamorro-Quirós, J, Delgado-Lista, J, Giugliano, D, Esposito, K, Estruch, R, Fernandez-Real, JM, Gaforio, JJ, La Vecchia, C, Lairon, D, López-Segura, F, Mata, P, Menéndez, JA, Muriana, FJ, Osada, J, Panagiotakos, DB, Paniagua, JA, Pérez-Martinez, P, Perona, J, Peinado, MA, Pineda-Priego, M, Poulsen, HE, Quiles, JL, Ramírez-Tortosa, MC, Ruano, J, Serra-Majem, L, Solá, R, Solanas, M, Solfrizzi, V, de la Torre-Fornell, R, Trichopoulou, A, Uceda, M, Villalba-Montoro, JM, Villar-Ortiz, JR, Visioli, F, Yiannakouris, N & López-Miranda, J 2010, 'Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008', Nutrition, Metabolism & Cardiovascular Diseases, bind 20, nr. 4, s. 284-94. https://doi.org/10.1016/j.numecd.2009.12.007

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title = "Olive oil and health: summary of the II international conference on olive oil and health consensus report, Ja{\'e}n and C{\'o}rdoba (Spain) 2008",

abstract = "Olive oil (OO) is the most representative food of the traditional Mediterranean Diet (MedDiet). Increasing evidence suggests that monounsaturated fatty acids (MUFA) as a nutrient, OO as a food, and the MedDiet as a food pattern are associated with a decreased risk of cardiovascular disease, obesity, metabolic syndrome, type 2 diabetes and hypertension. A MedDiet rich in OO and OO per se has been shown to improve cardiovascular risk factors, such as lipid profiles, blood pressure, postprandial hyperlipidemia, endothelial dysfunction, oxidative stress, and antithrombotic profiles. Some of these beneficial effects can be attributed to the OO minor components. Therefore, the definition of the MedDiet should include OO. Phenolic compounds in OO have shown antioxidant and anti-inflammatory properties, prevent lipoperoxidation, induce favorable changes of lipid profile, improve endothelial function, and disclose antithrombotic properties. Observational studies from Mediterranean cohorts have suggested that dietary MUFA may be protective against age-related cognitive decline and Alzheimer's disease. Recent studies consistently support the concept that the OO-rich MedDiet is compatible with healthier aging and increased longevity. In countries where the population adheres to the MedDiet, such as Spain, Greece and Italy, and OO is the principal source of fat, rates of cancer incidence are lower than in northern European countries. Experimental and human cellular studies have provided new evidence on the potential protective effect of OO on cancer. Furthermore, results of case-control and cohort studies suggest that MUFA intake including OO is associated with a reduction in cancer risk (mainly breast, colorectal and prostate cancers).",

author = "J L{\'o}pez-Miranda and F P{\'e}rez-Jim{\'e}nez and E Ros and {De Caterina}, R and L Badim{\'o}n and Covas, {M I} and E Escrich and Ordov{\'a}s, {J M} and F Soriguer and R Abi{\'a} and {de la Lastra}, {C Alarc{\'o}n} and M Battino and D Corella and J Chamorro-Quir{\'o}s and J Delgado-Lista and D Giugliano and K Esposito and R Estruch and Fernandez-Real, {J M} and Gaforio, {J J} and {La Vecchia}, C and D Lairon and F L{\'o}pez-Segura and P Mata and Men{\'e}ndez, {J A} and Muriana, {F J} and J Osada and Panagiotakos, {D B} and Paniagua, {J A} and P P{\'e}rez-Martinez and J Perona and Peinado, {M A} and M Pineda-Priego and Poulsen, {H E} and Quiles, {J L} and Ram{\'i}rez-Tortosa, {M C} and J Ruano and L Serra-Majem and Ruth Sol{\'a} and M Solanas and V Solfrizzi and {de la Torre-Fornell}, R and A Trichopoulou and M Uceda and Villalba-Montoro, {J M} and Villar-Ortiz, {J R} and F Visioli and N Yiannakouris and J L{\'o}pez-Miranda",

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doi = "10.1016/j.numecd.2009.12.007",

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T1 - Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

AU - López-Miranda, J

AU - Pérez-Jiménez, F

AU - Ros, E

AU - De Caterina, R

AU - Badimón, L

AU - Covas, M I

AU - Escrich, E

AU - Ordovás, J M

AU - Soriguer, F

AU - Abiá, R

AU - de la Lastra, C Alarcón

AU - Battino, M

AU - Corella, D

AU - Chamorro-Quirós, J

AU - Delgado-Lista, J

AU - Giugliano, D

AU - Esposito, K

AU - Estruch, R

AU - Fernandez-Real, J M

AU - Gaforio, J J

AU - La Vecchia, C

AU - Lairon, D

AU - López-Segura, F

AU - Mata, P

AU - Menéndez, J A

AU - Muriana, F J

AU - Osada, J

AU - Panagiotakos, D B

AU - Paniagua, J A

AU - Pérez-Martinez, P

AU - Perona, J

AU - Peinado, M A

AU - Pineda-Priego, M

AU - Poulsen, H E

AU - Quiles, J L

AU - Ramírez-Tortosa, M C

AU - Ruano, J

AU - Serra-Majem, L

AU - Solá, Ruth

AU - Solanas, M

AU - Solfrizzi, V

AU - de la Torre-Fornell, R

AU - Trichopoulou, A

AU - Uceda, M

AU - Villalba-Montoro, J M

AU - Villar-Ortiz, J R

AU - Visioli, F

AU - Yiannakouris, N

AU - López-Miranda, J

PY - 2010/5/1

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N2 - Olive oil (OO) is the most representative food of the traditional Mediterranean Diet (MedDiet). Increasing evidence suggests that monounsaturated fatty acids (MUFA) as a nutrient, OO as a food, and the MedDiet as a food pattern are associated with a decreased risk of cardiovascular disease, obesity, metabolic syndrome, type 2 diabetes and hypertension. A MedDiet rich in OO and OO per se has been shown to improve cardiovascular risk factors, such as lipid profiles, blood pressure, postprandial hyperlipidemia, endothelial dysfunction, oxidative stress, and antithrombotic profiles. Some of these beneficial effects can be attributed to the OO minor components. Therefore, the definition of the MedDiet should include OO. Phenolic compounds in OO have shown antioxidant and anti-inflammatory properties, prevent lipoperoxidation, induce favorable changes of lipid profile, improve endothelial function, and disclose antithrombotic properties. Observational studies from Mediterranean cohorts have suggested that dietary MUFA may be protective against age-related cognitive decline and Alzheimer's disease. Recent studies consistently support the concept that the OO-rich MedDiet is compatible with healthier aging and increased longevity. In countries where the population adheres to the MedDiet, such as Spain, Greece and Italy, and OO is the principal source of fat, rates of cancer incidence are lower than in northern European countries. Experimental and human cellular studies have provided new evidence on the potential protective effect of OO on cancer. Furthermore, results of case-control and cohort studies suggest that MUFA intake including OO is associated with a reduction in cancer risk (mainly breast, colorectal and prostate cancers).

AB - Olive oil (OO) is the most representative food of the traditional Mediterranean Diet (MedDiet). Increasing evidence suggests that monounsaturated fatty acids (MUFA) as a nutrient, OO as a food, and the MedDiet as a food pattern are associated with a decreased risk of cardiovascular disease, obesity, metabolic syndrome, type 2 diabetes and hypertension. A MedDiet rich in OO and OO per se has been shown to improve cardiovascular risk factors, such as lipid profiles, blood pressure, postprandial hyperlipidemia, endothelial dysfunction, oxidative stress, and antithrombotic profiles. Some of these beneficial effects can be attributed to the OO minor components. Therefore, the definition of the MedDiet should include OO. Phenolic compounds in OO have shown antioxidant and anti-inflammatory properties, prevent lipoperoxidation, induce favorable changes of lipid profile, improve endothelial function, and disclose antithrombotic properties. Observational studies from Mediterranean cohorts have suggested that dietary MUFA may be protective against age-related cognitive decline and Alzheimer's disease. Recent studies consistently support the concept that the OO-rich MedDiet is compatible with healthier aging and increased longevity. In countries where the population adheres to the MedDiet, such as Spain, Greece and Italy, and OO is the principal source of fat, rates of cancer incidence are lower than in northern European countries. Experimental and human cellular studies have provided new evidence on the potential protective effect of OO on cancer. Furthermore, results of case-control and cohort studies suggest that MUFA intake including OO is associated with a reduction in cancer risk (mainly breast, colorectal and prostate cancers).

U2 - 10.1016/j.numecd.2009.12.007

DO - 10.1016/j.numecd.2009.12.007

M3 - Journal article

SN - 0939-4753

VL - 20

SP - 284

EP - 294

JO - Nutrition, Metabolism & Cardiovascular Diseases

JF - Nutrition, Metabolism & Cardiovascular Diseases

IS - 4

ER -

Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

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