Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
by
José J. Gaforio 1,2,3,4,*
, Francesco Visioli 5,6, Catalina Alarcón-de-la-Lastra 7, Olga Castañer 8,9, Miguel Delgado-Rodríguez 1,2,4, Monserrat Fitó 8,9, Antonio F. Hernández 10, Jesús R. Huertas 11, Miguel A. Martínez-González 9,12,13, Javier A. Menendez 14,15, Jesús de la Osada 9,16, Angeliki Papadaki 17, Tesifón Parrón 18, Jorge E. Pereira 19, María A. Rosillo 7, Cristina Sánchez-Quesada 1,2, Lukas Schwingshackl 20, Estefanía Toledo 9,12 and Aristidis M. Tsatsakis 21
José J. Gaforio 1,2,3,4,*, Francesco Visioli 5,6, Catalina Alarcón-de-la-Lastra 7, Olga Castañer 8,9, Miguel Delgado-Rodríguez 1,2,4, Monserrat Fitó 8,9, Antonio F. Hernández 10, Jesús R. Huertas 11, Miguel A. Martínez-González 9,12,13, Javier A. Menendez 14,15, Jesús de la Osada 9,16, Angeliki Papadaki 17, Tesifón Parrón 18, Jorge E. Pereira 19, María A. Rosillo 7, Cristina Sánchez-Quesada 1,2, Lukas Schwingshackl 20, Estefanía Toledo 9,12 and Aristidis M. Tsatsakis 21
1
Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaen, 23071 Jaén, Spain
2
Department of Health Sciences, Faculty of Experimental Sciences, University of Jaén, 23071 Jaén, Spain
3
Agri-Food Campus of International Excellence (ceiA3), 14071 Córdoba, Spain
4
CIBER Epidemiología y Salud Pública (CIBER-ESP), Instituto de Salud Carlos III, 28029 Madrid, Spain
5
Department of Molecular Medicine, University of Padova, 35121 Padova, Italy
6
Laboratory of Functional Foods, Instituto Madrileño de Estudios Avanzados (IMDEA)-Alimentación, CEI UAM + CSIC, 28049 Madrid, Spain
7
Department of Pharmacology, Faculty of Pharmacy, University of Seville, 41012 Sevilla, Spain
8
Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003 Barcelona, Spain
9
CIBER Obesity and Nutrition (CIBER-OBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
10
Department of Legal Medicine and Toxicology, University of Granada School of Medicine, 18016 Granada, Spain
11
Institute of Nutrition and Food Technology, Biomedical Research Centre, Department of Physiology, Faculty of Sport Sciences, University of Granada, 18071 Granada, Spain
12
Department of Preventive Medicine and Public Health-IdiSNA, University of Navarra, 31008 Pamplona, Spain
13
Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA 02115, USA
14
ProCURE (Program Against Cancer Therapeutic Resistance), Metabolism and Cancer Group, Catalan Institute of Oncology, 17007 Girona, Spain
15
Girona Biomedical Research Institute (IDIBGI), 17190 Girona, Spain
16
Department of Biochemistry, Molecular and Cellular Biology, Veterinary Faculty, University of Zaragoza, 50013 Zaragoza, Spain
17
Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, Bristol BS8 1TZ, UK
18
Departamento de Enfermería, Fisioterapia y Medicina, Universidad de Almería, 04120 Almería, Spain
19
Facultad de Agronomía, Universidad de la República, 12900 Montevideo, Uruguay
20
Institute for Evidence in Medicine, Medical Center – University of Freiburg, Faculty of Medicine, University of Freiburg, 79110 Freiburg, Germany
21
Laboratory of Toxicology, Medical School, University of Crete, 71003 Heraklion, Crete, Greece
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(9), 2039; https://doi.org/10.3390/nu11092039
Received: 20 July 2019 / Revised: 21 August 2019 / Accepted: 28 August 2019 / Published: 1 September 2019
(This article belongs to the Special Issue Olive Oil and Human Health)
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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Keywords:
olive oil; polyphenols; hydroxytyrosol; Mediterranean diet; cardiovascular disease; cancer; neurodegeneration; sustainable diet; sustainable agriculture
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MDPI and ACS Style
Gaforio, J.J.; Visioli, F.; Alarcón-de-la-Lastra, C.; Castañer, O.; Delgado-Rodríguez, M.; Fitó, M.; Hernández, A.F.; Huertas, J.R.; Martínez-González, M.A.; Menendez, J.A.; Osada, J.; Papadaki, A.; Parrón, T.; Pereira, J.E.; Rosillo, M.A.; Sánchez-Quesada, C.; Schwingshackl, L.; Toledo, E.; Tsatsakis, A.M. Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018. Nutrients 2019, 11, 2039.
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