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This week on the Olive Health Information System website
The newsletter of the University of Navarra and the IOC dedicated to health
Article 1
Is it the same to consume extra virgin olive oil (EVOO) as common olive oils (COO), such as refined or pomace varieties? And could the by-products of olive processing—once considered waste—become sources of new health-promoting ingredients? Recent studies not only confirm the superior cardiovascular benefits of EVOO but also reveal how olive pomace, often associated with lower-quality oils, can play an unexpected role in advancing sustainability and functional nutrition.
A comprehensive analysis from the PREDIMED trial explored the link between olive oil type and cardiovascular outcomes in over 7,000 high-risk participants. The results were clear: individuals consuming higher amounts of EVOO (≈49 g/day or more) had a 25% lower risk of major cardiovascular events—including heart attack, stroke, and cardiovascular death—compared to those with lower intake. At the highest consumption levels (~60.9 g/day), the reduction reached 48%. In contrast, when researchers examined COO (including olive oil and pomace olive oil), no significant protective effect was observed once EVOO intake was accounted for. These findings underscore the pivotal role of EVOO’s unique polyphenolic profile in cardiovascular prevention.
While pomace oil itself lacks the health benefits of EVOO, the by-products from which it is derived still contain valuable bioactive compounds. A recent clinical study investigated how polar lipids extracted from olive pomace could enrich aquafeed and enhance the cardioprotective value of fish. In a double-blind, crossover trial, overweight adults who consumed lean fish fed with olive pomace-enriched feed showed significant reductions in platelet aggregation—44% for PAF-induced and 67% for ADP-induced activation—compared to control fish. These results demonstrate that even the remnants of olive oil production can be repurposed to improve human health and promote circular innovation within the food chain.
Together, these studies reveal both sides of the olive story. On one hand, EVOO remains the gold standard for cardiovascular protection due to its superior polyphenol content. On the other hand, olive pomace—often viewed as a low-value by-product—holds untapped potential as a source of compounds that can enrich functional foods and support sustainability goals. By bridging quality, health, and circular economy principles, the olive oil sector continues to evolve from tradition to innovation, redefining what “true value from the olive tree” means.
Article 2
The Mediterranean diet is a traditional eating pattern characterized by a high intake of fruits, vegetables, legumes, whole grains, nuts, and olive oil as the main source of fat, along with moderate consumption of fish and dairy products. Numerous studies have linked it to a lower risk of cardiovascular, metabolic, and neurodegenerative diseases, as well as greater longevity.
A recent study analyzed data from more than 2,600 cancer survivors to examine how adherence to the Mediterranean diet influenced all-cause mortality. The results showed that participants who followed the Mediterranean diet more closely had a 15% lower risk of death, even after accounting for factors such as age, sex, and socioeconomic status. Part of this protective effect appeared to be mediated by reductions in inflammation, as shown by blood biomarkers. These findings suggest that adopting the Mediterranean diet may enhance long-term survival and overall health among cancer survivors, reinforcing its value as a key component of post-cancer care.
In line with this evidence, a large cohort study investigated the association between various dietary patterns—including the Mediterranean diet —and dementia risk across multiethnic populations. Conducted in more than 92,000 adults from diverse racial and ethnic backgrounds, the study explored the link between diet quality and the risk of developing late-onset Alzheimer’s disease and related dementias. Researchers evaluated dietary habits at midlife and after 10 years, using standardized diet quality scores. The findings showed that participants with healthier diets had a 6–9% lower risk of dementia, and those who improved their diet over time had an even greater benefit, with 11–25% lower risk. The protective effect was strongest among African American, Latino, and White participants, suggesting that cultural and lifestyle factors may influence how diet affects brain health. In summary, maintaining or adopting a healthy dietary pattern – especially one similar to the Mediterranean diet or MIND diet – during midlife and later years appears to reduce the risk of dementia, supporting the role of diet as a modifiable factor for cognitive health and healthy aging.
Together, these studies highlight the power of the Mediterranean diet not only in promoting longevity and reducing mortality among cancer survivors but also in protecting brain health and lowering the risk of dementia—underscoring nutrition as a fundamental pillar for healthy aging and disease prevention across life stages.
Other articles mentioned this week in the OHIS newsletter:
Olive fruit and olive oil
Olive oil and linoleic acid as potential acaricidal agents against Psoroptes cuniculi mites.
Brain and mental health
Comparing Mediterranean and Western Diets: Cognitive and Microbiota Effects in Middle-Aged Rats.
Cardiovascular disease
Dietary patterns and type 2 diabetes: A narrative review.
Sleep health
Bone and Periodontal health
Kidney disease
Physical activity and exercise
Gut microbiome
The Impact of Dietary Patterns on the Human Gut Microbiome and Its Health Significance: A Review.
Precision nutrition for obesity management: A gut microbiota-centered weight-loss approach.
Pregnancy
Liver disease
Rheumatoid artritis
Cancer
Other topics
An Indian adapted Mediterranean diet: A feasibility study.
