177 Virgin Olive Oil Benefits components may be related to their anti-inflammatory properties (oleocanthal), activating mechanisms similar to those of well-known anti-inflammatory drugs such as ibuprofen. In these studies, the separate use of various EVOO components suggests that the complete food, which includes all of them, may provide greater efficacy by acting synergistically on different cellular mechanisms. Prostate cancer is one of the main types of cancer affecting men worldwide. Benign prostatic hyperplasia is a common disease of this gland that affects men as they age and is a risk factor for developing prostate cancer. Although the influence of nutritional factors on prostate cancer is not as well studied and, indeed, contradictory results exist, it has been reported that countries following a Mediterranean-type dietary pattern have lower incidence and mortality rates for this cancer compared with other European regions. Among the main nutritional factors that could exert this beneficial action are extra virgin olive oil (EVOO) and the lycopene found in tomatoes. The possible beneficial effects of these important components of the Mediterranean diet are thought to be due to several mechanisms, including both antioxidant and anti-inflammatory effects, as well as actions on cancer cell signalling and cell cycle progression. Regarding the possible beneficial effects of EVOO, a positive action has been noted for its main fatty acid, oleic acid, as well as for certain components of its minor fraction, particularly α-tocopherol, carotenoids, and some phenolic compounds such as tyrosol and hydroxytyrosol. Breast, colon, and prostate cancers would be ideal targets for chemopreventive approaches due to their high incidence and, additionally, the fact that they have relatively long latency and progression periods. 14.4. Health recommendations and final considerations on olive oil in cancer prevention First of all, it should be pointed out that there are no “bad” foods, harmful in themselves to health. With the exception of those rich in trans fats (see Chapter 2), all foods are suitable; however, depending on their characteristics, they should be consumed with varying frequency and in appropriate amounts so that, in addition to nourishing the body, they do not cause health problems. Regarding fats, it is important to stress that all of them are indispensable for maintaining health. Therefore, there are no “bad” fats as such, but rather excessive consumption and/or inappropriate proportions within the context of an unbalanced diet. As
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