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  • Who we are
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    • Member Countries and Observers
  • What we do
    • Standardisation and Research Unit
      • IOC Standards, Methods and Guides
      • Working Groups
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      • IOC Mario Solinas Quality Award
      • IOC Institutional Support
      • Olive Oil, Nutrition and Health
      • Research & Internship in the Standardisation and Research Unit
      • Database of IOC Documents
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      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
      • Supporting Member Countries
      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • Economic Affairs & Promotion Unit
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • Studies & Seminars
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
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    • World Catalogue of Olive Varieties 
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IOC NEWS

Home / Blog / This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
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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

MADRID, SPAIN / 05.09.2023

Plus Ultra: Beyond the Mediterranean.

One of the studies we would like to highlight in this newsletter is that of Hershey, M et al. This study was a nutritional intervention with a novel approach that showed to be effective. The study consisted in a multicomponent workplace intervention to change US career firefighters’ eating habits and lifestyle. The approach included access to supermarket discounts and free samples of Mediterranean diet foods (such as olive oil), online nutrition education platforms, email announcements and reminders, family and peer education and support, and chef demonstrations. This one-year intervention showed a significant increase in adherence to the Mediterranean diet in the intervention group versus the usual care control group. Moreover, participants of the intervention group showed statistically significant improvements in the quality of cooking oil used at work. This study exemplifies the implementation of this diet in a non-Mediterranean population, which will undoubtedly help to reduce the burden of cardiovascular disease on this professional workforce.

The other study we wish to spotlight equally underscores the borderless influence of the Mediterranean diet. A recent research led by the Universidad Autónoma de Madrid and Harvard T.H. Chan School of Public Health unveils that embracing a Mediterranean lifestyle, which supplements the well-known Mediterranean diet (characterized by abundant consumption of fruits, vegetables, whole grains, and olive oil) with healthy habits like moderating salt and sugar intake, ensuring adequate rest, engaging in physical activity, and fostering social interactions, correlates with diminished risks of all-cause and cancer mortality. This investigation, anchored in the U.K. Biobank cohort of 110,799 individuals aged 40-75, employed the Mediterranean Lifestyle (MEDLIFE) index to gauge adherence. Elevated MEDLIFE scores were linked to a 29% reduction in all-cause mortality risk, a 28% decrease in cancer mortality risk, and a noteworthy mitigation in cardiovascular disease mortality risk. The study underscores the universally applicable benefits of the Mediterranean lifestyle for diverse populations. It is rather amusing to think that these lifestyles can add flavor to our lives much like olive oil enriches the delightful dishes of the Mediterranean diet. We’re uncovering that the art of living well seamlessly blends both in the kitchen and in life!

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Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Health

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

Summaries OHIS portal

For any assistance, please contact iooc@internationaloliveoil.org.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

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Olive et la cuisine avant-gardiste

Inspiration du régime méditerranéen pour les biscuits contemporains

Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

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