Olive oil

Please note that all the information presented above is provided at the courtesy of

 - Covas, MI (March 2007). "Olive oil and the cardiovascular system". Pharmacol. Res. 55 (3): 175–86. doi:10.1016/j.phrs.2007.01.010. PMID 17321749, 

 - "Olive Oil: Which Type Is Best?". ScienceDaily,

 - Keys A, Menotti A, Karvonen MJ, et al. (December 1986). "The diet and 15-year death rate in the seven countries study". Am. J. Epidemiol. 124 (6): 903–15. PMID 3776973, 

 - Scientific Committee/Scientific Panel of the European Food Safety Authority (2011)."Scientific Opinion on the substantiation of health claims related to olive oil and maintenance of normal blood LDL-cholesterol concentrations (ID 1316, 1332), maintenance of normal (fasting) blood concentrations of triglycerides (ID 1316, 1332), maintenance of normal blood HDL cholesterol concentrations (ID 1316, 1332) and maintenance of normal blood glucose concentrations (ID 4244) pursuant to Article 13(1) of Regulation (EC) No 1924/2006" (PDF).EFSA Journal. European Commission. 9 (4): 2044 [19 pp]. doi:10.2903/j.efsa.2011.2044. Retrieved April 5, 2013,

 - "FDA allows qualified health claim (for monounsaturated fat in olive oil) to decrease risk of coronary heart disease". US Food and Drug Administration. November 2004. RetrievedApril 5, 2013, 

 - Brackett, RE (November 2004). "Letter Responding to Health Claim Petition dated August 28, 2003: Monounsaturated Fatty Acids from Olive Oil and Coronary Heart Disease (Docket No 2003Q-0559)". US Food and Drug Administration. Retrieved April 5, 2013, 

 - Marian Burros (November 2, 2004). "Olive Oil Makers Win Approval to Make Health Claim on Label". The New York Times. Retrieved October 5, 2011,

 - Lucas, L.; Russell, A.; Keast, R. (2011). "Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal". Current pharmaceutical design. 17 (8): 754–768. doi:10.2174/138161211795428911.PMID 21443487.

Sources

Introduction​

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking,cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean cuisine and diet.

Health Information 

Olive oil consumption is thought to affect cardiovascular health and blood cholesterollevels. Epidemiological studies indicate that a higher proportion of monounsaturated fats in the diet may be linked with a reduction in the risk of coronary heart disease. Apart from olive oil's fat composition, a cause-and-effect relationship in comparison to similar oils has not yet been established with sufficient scientific evidence.

Furthermore, in a comprehensive scientific review by the European Food Safety Authority(EFSA) in 2011, cause-and-effect relationships have not been adequately established for consumption of olive oil and maintaining 1) normal blood LDL-cholesterol concentrations, 2) normal (fasting) blood concentrations of triglycerides, 3) normal blood HDL-cholesterol concentrations, and 4) normal blood glucose concentrations.

 

In the United States, producers of olive oil may place the following restricted health claim on product labels:

Limited and not conclusive scientific evidence suggests that eating about 2 tbsp. (23 g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.

This decision was announced November 1, 2004, by the Food and Drug Administration after application was made to the FDA by producers. Similar labels are permitted for foods rich in omega-3 fatty acids such as walnuts and hemp seed.

It has been suggested that long-term consumption of small quantities of the polyphenol, oleocanthal, from olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet, but this relationship remains inadequately supported by clinical research.