OLIVE OILS AND HEALTH 142 from oxidative stress, maintaining proper cholesterol levels, and reducing cardiovascular risk. Within the frame of the PREDIMED study, however, a decrease in metabolic syndrome prevalence (mainly linked to abdominal fat reduction) was observed after five-year consumption of 45 g/day of virgin olive oil, a quantity more related to the traditional pattern consumed in the Mediterranean basin. Intake of 20-50 g/day of virgin olive oil, instead of other vegetable fats, has been associated with a reduction of metabolic syndrome incidence and an improvement of its traits, such as a decrease in systolic blood pressure and the corresponding need for antihypertensive medication. A diet rich in olive oil reduces type 2 diabetes incidence and improves blood glucose control in patients with the disease (Figure 11.2). Figure 11.2. Beneficial effect of virgin olive oil consumption on several metabolic syndrome traits. Reduction in blood pressure Reduction for the need of antihypertensive medication Reduction of oxidative stress and inflammation Improvement in cholesterol efflux Increase in HDL mediated cholesterol transportation Protection against HDL oxidation Improvement in insulin sensitivity Improvement in beta cell functionality Improvement in glucose regulation Hypertension Oxidative stress inflammation HDL profile β cell functionality Virgin olive oil (healthy diet, physical activity) Based on up-to-date scientific evidence, expert panels therefore recommend consuming 40-50 mL of virgin olive oil per day for metabolic syndrome prevention and treatment, always keeping in mind that an increase in virgin olive oil consumption must be accompanied by a reduction in other fats intake to avoid a rise in caloric intake. 0 ----0
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