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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
The degree of saturation of vegetable oils has a significant impact on health outcomes. Based on current evidence, it is advisable to prioritize the consumption of vegetable oils rich in unsaturated fats, such as extra virgin olive oil (EVOO), over other vegetable oils rich in saturated fats, such as coconut or palm oil.
A randomized controlled trial published this week examined the effect of a diet enriched with red palm olein (RPOO), extra virgin coconut oil (EVCO) or extra virgin olive oil (EVOO) on cardiometabolic health. Participants with central obesity followed an isocaloric diet enriched in RPOO, EVCO or EVOO (as the control group) for 12 weeks. Researchers collected blood and urine samples at baseline and after 12 weeks of intervention. There were no significant differences in C-reactive protein and plasma cytokines between the three groups. Compared to the groups following an EVCO and RPOO-enriched diet, those following an EVOO-enriched diet showed a significant decrease in LDL-cholesterol levels.
Furthermore, the polyphenols, phytosterols, antioxidants, and vitamins contained in EVOO may explain the beneficial effect of EVOO on health. A literature review summarizes the available evidence on EVOO and other vegetable oils consumption and their effect on health. This review shows that EVOO may reduce the risk of type 2 diabetes, cardiovascular disease, and all-cause mortality in observational studies. Although more evidence is needed, the consumption of EVOO could also reduce the risk of cancer. Additionally, the review suggests that EVOO may improve some markers of inflammation despite having no effect on LDL-cholesterol.
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