FEffect of diets high in monounsaturated fats on plasma lipids and coronary artery disease

FExhaustive review of epidemiologic evidence on the beneficial effect of olive oil in the prevention of several kinds of cancer; meta-analysis of all available data and preparation of ensuing report

Leader/Coordinator
Anthony Kafatos
University of Crete
School of Medicine
CRETE

Conclusions
Olive oil has a protective effect against some types of malignant tumours: prostate, breast, colon, squamous cell, and oesophageal.

FThe effect of oleic acid on surface receptor expression and capping in leucocytes

Leader/Coordinator
D. Peck
School of Medicine
University of Miami
MIAMI

Conclusions
Olive oil has been shown to strengthen the immune system in mice. Diets high in olive oil do not suppress lymphoblastogenesis, CD11a and CD18,and increase expression and capping of CD44 and CD25.

FNew possibilities for olive oil in the deep-frying of food

Leader/Coordinator
G. Varela
Universidad Complutense
MADRID

Conclusions
Olive oil is more resistant to heat than any other fat so it is the best for frying.

FImportanza nutrizionale dei componenti minori dell'olio d'oliva

Leader/Coordinator
Bruno Berra
Facoltà di Farmacia
MILAN

Conclusions
In vitro and in vivo (in animals), the minor polar components of extra virgin olive oil increase significantly the resistance of LDL to oxidation.

FDeveloping an olive oil-based Mediterranean-type diet for the secondary prevention of coronary heart disease

Leader/Coordinator
R. Curtis Ellison
Boston University School of Medicine
BOSTON

Conclusions
An "American version" of the Mediterranean Diet was developed meeting all the nutritional guidelines of the United States. The feasibility and acceptability of the diet amongst healthy American adults and subjects who had recently survived a myocardial infarction were very good.

FDietary fat and insulin resistance: possible mechanisms of action

Leader/Coordinator
.A. Rivellese, G. Riccardi, M. Mancini.
Institute of Internal Medicine and Metabolism Disease
University of Federico II NAPLES

Conclusions
Olive oil prevents insulin resistance and ensures better control of the glucose in the blood.

FInfluenza delle variabili ambientali, agronomiche e tecnologiche sulle caratteristiche e livelli dei composti minori dell'olio extravergine di oliva

Leader/Coordinator
Istituto di Ricerca in Olivicoltura

Conclusions
This study shows that there is a specific distribution of some of the principal chemical components in the different anatomic partsof the olive drupe. The mesocarp and the endosperm produce two different kinds of oils. Further research will be focused on the correlation between agronomical and technological processes and the final chemical composition of olive oil, and how it affects the different subanatomical parts of the fruit.

FEffect of monounsaturated fat and low glycaemic index foods on insulin sensitivity in subjects with impaired glucose tolerance

Leader/Coordinator
Thomas Ms Wolever
Associate Professor
Dept. Nutritional Sciences
Faculty of Medicine, University of Toronto
TORONTO

Conclusions
A high carbohydrate/low glycaemic index monounsaturated fat diet had no deleterious effects on blood lipids. It mantained mean plasma insulin, reduced mean plasma free fatty acids and increased glucose disposition index in subjects with impaired glucose tolerance. These changes are consistent with a reduced rate of progression to diabetes.

FStudies on nutritional value of olive oils with high polyphenol content in the prevention of cellular oxidative injury and related degenerative diseases

Leader/Coordinator
Patrizia Galletti
Facoltà di Medicina e Chirurgia,
Seconda Università degli Studi di Napoli
NAPLES

Conclusions
This study suggests that dietary intake of olive oil polyphenols may lower the risk of reactive oxygen metabolite-mediated diseases such as some gastrointestinal diseases and atherosclerosis. Olive oil hydroxytyrosol protects human erythrocytes against oxidative damage.

FEfecto del consumo de aceite de oliva virgen sobre los mecanismos de envejecimiento mitocondrial: bioenergética y mutaciones y/o deleciones del ADN mitocondrial

Leader/Coordinator
José Mataix Verdú, Jesús Rodríguez Huertas
Instituto de Nutrición y Tecnología de Alimentos
Universidad de Granada GRANADA

Conclusions
A diet in which virgin olive oil is the only source of fat causes less peroxidation of the lipids in the subcellular membrane. Attention is drawn to the greater part played by the saponifiable fraction of the oil and to the absence of effects caused by the polyphenol fraction, as well as to the cardiac antioxidant role of coenzyme Q10.

FSeven Countries Study: the 36th year-follow-up of the population of Crete and comparison with a similar population in the Netherlands

Leader/Coordinator
Anthony Kafatos
University of Crete
School of Medicine
CRETE
Anastasios Dontas
ATHENS

Conclusions
Interactions between levels of physical activity, muscle function and diet remain positive in late life.

Leader/Coordinator
Frank Sacks
Harvard School of Public Health
BOSTON

Conclusions
An olive-oil-rich diet is more effective than a low-fat diet in controlling and treating obesity. Moreover, it leads to longer-lasting weight loss and it is easier to keep to because it tastes good.

Leader/Coordinator
Antigone Kouris-Blazos
Monash University at Monash Medical Centre
VICTORIA

Conclusions
A diet that adheres to the principles of the traditional Mediterranean diet is associated with longer survival amongst Australians of either Greek or Anglo-Celtic origin.