OLIVE OILS AND HEALTH 130 10.1. Introduction Olive oil is one key foods of the Mediterranean diet and its main source of vegetal fat. The health properties of olive oils are attributed to their monounsaturated fatty acids (MUFA) content; therefore, all olive oils, including common and refined varieties, are considered cardioprotective. Nevertheless, as virgin and extra-virgin olive oil (EVOO) are obtained mechanically (pressure or centrifugation) they additionally contain a wide range of bioactive and antioxidant compounds such as polyphenols, phytosterols, and vitamin E. As a result, their protective effect against major cardiovascular diseases and cancer is greater than that of other types of olive oil. The health benefits of olive oil have been known since ancient times; indeed, Hippocrates refers to its usefulness in the treatment of more than 60 diseases. However, studies providing first-level scientific evidence of such benefits, particularly regarding cardiovascular disease, have only been conducted in recent years. The benefits of olive oil on cardiovascular risk were firstly attributed to its MUFA content. This finding was the basis for the health claim authorised by the FDA (“Federal Drug Administration”) from the United States Government in November 2004. The claim stated that “eating about two tablespoons (23 grams) of olive oil daily may reduce the risk of heart disease due to its monounsaturated fat content. To achieve this possible benefit, olive oil should replace a similar amount of saturated fat and not increase the total number of calories consumed in a day”. Since then, further evidence has been obtained regarding the healthy effect of the minor compounds present in virgin and EVOO. This was the basis for the health claim authorised by EFSA (“European Food Safety Authority”) in November 2011 concerning the antioxidant benefits of EVOO on blood lipid oxidation. To substantiate the claim, however, a minimum of 5 mg of hydroxytyrosol and derivates need to be present in 20 g of olive oil. It should be noted that olive oils from the Picual variety have more than 9 mg of hydroxytyrosol and derivates per 20 g of olive oil. The EFSA also positively recognised the vitamin E content of olive oil, known for its antioxidant effects, as well as its MUFA, which help reduce plasma cholesterol when replacing saturated fats in the diet. Therefore, the two health claims for olive oil are related to cardiovascular risk and vascular health.
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