Olive oil and prevention of chronic diseases: Summary of an International conference

• Published in: Nutrition, metabolism, and cardiovascular diseases Vol. 28; no. 7; pp. 649 - 656
• Main Authors: Visioli, F., Franco, M., Toledo, E., Luchsinger, J., Willett, W.C., Hu, F.B., Martinez-Gonzalez, M.A.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01-07-2018
• Subjects: Animals; Cancer; Cardiovascular disease; Chronic Disease - epidemiology; Chronic Disease - prevention & control; Congresses as Topic; Diet, Healthy; Diet, Mediterranean; Fatty acids; Humans; Mediterranean diet; Neurodegeneration; Nutritive Value; Olive oil; Olive Oil - administration & dosage; Primary Prevention - methods; Protective Factors; Recommended Dietary Allowances; Risk Assessment; Risk Factors; Risk Reduction Behavior; Socioeconomic status; Socioeconomic status; Mediterranean diet; Neurodegeneration; Cardiovascular disease; Olive oil; Fatty acids; Cancer
• ISSN: 0939-4753; 1590-3729
• DOI: 10.1016/j.numecd.2018.04.004

Olive oil is the foremost source of fat in the Mediterranean area and, among other features, sets the Mediterranean diet apart from other dietary regimens. In January 2018, the International Olive Council convened several worldwide experts at the Robert Mondavi Institute (Davis, CA), to discuss and summarize the available data on the effects of olive oil consumption on human health. In this paper, we critically provide a synthesis of the main reported findings, which underscore how and why consuming this oil as part of a balanced diet and healthful lifestyle improves prognosis and extends life- and health-spans.
•Olive oil is the main source of visible fat in the Mediterranean area.•Research is showing interesting salubrious activities of olive oil.•Olive oil and its minor components are being actively investigated in several areas.•Consumption of olive oil has relevant healthy activities.