340 OLIVE OILS AND HEALTH The European Union is very restrictive regarding the use of nutrition and health benefits of foods in product presentation and advertising for consumer information. This is what is known as nutrition and health claims. The European Union recognises four such claims applicable to Olive Oils. 1st Claim “Replacing saturated fats with unsaturated fats in the diet has been shown to lower/ reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease (ischaemic heart disease)”. Both oleic and linoleic acids are unsaturated fats. Taken together, these fatty acids represent more than 70% of the average composition of Olive Oils and provide more than 20% of the product’s energy value. They therefore meet the legal requirements for using this claim. It should be noted that coronary heart disease (ischaemic heart disease) has multiple risk factors, and that the improvement of one of them may already have a beneficial effect. This claim is regulated by COMMISSION REGULATION (EU) NO 1226/2014 of 17 November 2014 on the authorisation of a health claim made on foods relating to the reduction of disease risk. 2nd Claim Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat. This claim is regulated by COMMISSION REGULATION (EU) NO 432/2012 of 16 May 2012, which establishes a list of authorised health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. This Regulation also includes the other claims applicable to olive oils presented below. 3rd Claim This claim applies to foods that contain olive oil polyphenols, beginning with olive oils themselves. Olive oil polyphenols contribute to the protection of blood lipids from oxidative damage. European legislation clarifies that the beneficial effects are obtained with a daily intake of 20 grams of extra virgin or virgin olive oil. It also establishes that only extra virgin or virgin olive oils containing at least 5 mg of hydroxytyrosol and other derivatives (oleuropein and tyrosol) per 20 grams may bear this claim.
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