Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
José J. Gaforio,
Francesco Visioli,
Catalina Alarcón-de-la-Lastra,
Olga Castañer,
Miguel Delgado-Rodríguez,
Monserrat Fitó,
Antonio F. Hernández,
Jesús R. Huertas,
Miguel A. Martínez-González,
Javier A. Menendez,
Jesús de la Osada,
Angeliki Papadaki,
Tesifón Parrón,
Jorge E. Pereira,
María A. Rosillo,
Cristina Sánchez-Quesada,
Lukas Schwingshackl,
Estefanía Toledo,
Aristidis M. Tsatsakis
Affiliations
José J. Gaforio
Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaen, 23071 Jaén, Spain
Francesco Visioli
Department of Molecular Medicine, University of Padova, 35121 Padova, Italy
Catalina Alarcón-de-la-Lastra
Department of Pharmacology, Faculty of Pharmacy, University of Seville, 41012 Sevilla, Spain
Olga Castañer
Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003 Barcelona, Spain
Miguel Delgado-Rodríguez
Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaen, 23071 Jaén, Spain
Monserrat Fitó
Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003 Barcelona, Spain
Antonio F. Hernández
Department of Legal Medicine and Toxicology, University of Granada School of Medicine, 18016 Granada, Spain
Jesús R. Huertas
Institute of Nutrition and Food Technology, Biomedical Research Centre, Department of Physiology, Faculty of Sport Sciences, University of Granada, 18071 Granada, Spain
Miguel A. Martínez-González
CIBER Obesity and Nutrition (CIBER-OBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
Javier A. Menendez
ProCURE (Program Against Cancer Therapeutic Resistance), Metabolism and Cancer Group, Catalan Institute of Oncology, 17007 Girona, Spain
Jesús de la Osada
CIBER Obesity and Nutrition (CIBER-OBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
Angeliki Papadaki
Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, Bristol BS8 1TZ, UK
Tesifón Parrón
Departamento de Enfermería, Fisioterapia y Medicina, Universidad de Almería, 04120 Almería, Spain
Jorge E. Pereira
Facultad de Agronomía, Universidad de la República, 12900 Montevideo, Uruguay
María A. Rosillo
Department of Pharmacology, Faculty of Pharmacy, University of Seville, 41012 Sevilla, Spain
Cristina Sánchez-Quesada
Center for Advanced Studies in Olive Grove and Olive Oils, University of Jaen, 23071 Jaén, Spain
Lukas Schwingshackl
Institute for Evidence in Medicine, Medical Center – University of Freiburg, Faculty of Medicine, University of Freiburg, 79110 Freiburg, Germany
Estefanía Toledo
CIBER Obesity and Nutrition (CIBER-OBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
Aristidis M. Tsatsakis
Laboratory of Toxicology, Medical School, University of Crete, 71003 Heraklion, Crete, Greece
The Mediterranean diet is considered as the foremost dietary regimen and its adoption is associated with the prevention of degenerative diseases and an extended longevity. The preeminent features of the Mediterranean diet have been agreed upon and the consumption of olive oil stands out as the most peculiar one. Indeed, the use of olive oil as the nearly exclusive dietary fat is what mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that the consumption of olive oil was associated with better overall health. Indeed, extra virgin olive oil contains (poly)phenolic compounds that are being actively investigated for their purported biological and pharma-nutritional properties. On 18 and 19 May 2018, several experts convened in Jaen (Spain) to discuss the most recent research on the benefits of olive oil and its components. We reported a summary of that meeting (reviewing several topics related to olive oil, not limited to health) and concluded that substantial evidence is accruing to support the widespread opinion that extra virgin olive oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.