Nutrients, one of the international reference scientific journals with open access, publishes an article with the conclusions of the III International Congress on Virgin Olive Oil, Olive Grove and Health, held in Jaén in May 2018 and organized by the scientist José Juan Gaforio, in which experts of recognized prestige addressed the most recent research on the benefits of olive oil and its components. These are the conclusions.
It has been suggested that the Mediterranean Diet reduces the risk of colorectal cancer; however, the evidence is limited to observational studies in humans and, to date, we do not have sufficient evidence on the possible role that virgin olive oils specifically could have in the prevention of colorectal cancer.
Although virgin olive oils have the potential to reduce the risk of developing some types of cancer (primary prevention), we do not have solid clinical evidence that they can influence the long-term progression of pre-malignant or cancerous lesions once they have appeared (treatment).
Different preclinical experimental studies have confirmed significant anti-inflammatory and immunomodulatory effects of both virgin olive oils and some of their bioactive compounds in autoimmune pathologies such as inflammatory bowel disease, rheumatoid arthritis, systemic lupus erythematosus and sclerosis. Therefore, the consumption of virgin olive oil and its minority compounds could acquire a great importance in nutritional therapy, especially in immunocompromised patients, and could be an alternative approach in the prevention and treatment of different immuno-inflammatory diseases. However, further clinical studies in humans are needed to confirm these effects, as well as to define the dose-dependency of their effects.
Chemical contamination is one of the major determinants of morbidity and mortality in the world and represents a growing threat to humans and the environment. However, in Western countries, only regulated chemicals (i.e. pesticides, food additives and veterinary drugs) have been subject to pre-marketing assessment through rigorous toxicological testing over the last two decades. In contrast, this is not the case for food contaminants and we need to implement measures to reduce or prevent food contamination. Although there is currently no evidence that chemical contamination represents a health problem in relation to olive oil, we need to move towards sustainable olive oil production in order to reduce the potential chemical load associated with its production.
The use of pesticides is necessary to combat pests and diseases in olive groves in order to increase the production of olive oil in terms of quantity and quality. However, inappropriate use of pesticides can present risks to human health, non-target species and the environment. Although pesticide residues can theoretically remain in olive oil, the last coordinated EU programme for pesticide residues in food (2015) showed that only approximately 0.1% of the olive oil samples analysed exceeded the maximum residue limits currently in force. This indicates that the consumption of olive oil is unlikely to be a concern for consumer health for this reason. An integrated pest management approach is being implemented in the European Union to reduce the use of chemical pesticides and to promote a sustainable use of these substances without damaging the production of the crops. This approach is essential as it will help optimize food production while minimizing risks to humans and the environment, all of which will contribute to the achievement of the integral concept of healthy food.
Sustainable food production is indispensable and unavoidable to feed the growing population. We urgently need better agronomic practices to ensure food that is nutritious, accessible to all and environmentally friendly. This also applies to olive oil.
Source: Mercacei