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Dietary patterns and health

Relationship in dietary habits variations during COVID-19 lockdown in Kosovo: The COVIDiet study

Olive oil consumption can prevent non-communicable diseases and COVID-19 : Review

Non-alcoholic fatty liver disease

Extra virgin olive oil improved body weight and insulin sensitivity in high fat diet-induced obese LDLr-/-.Leiden mice without attenuation of steatohepatitis

Cardiovascular disease

Cooking oil/fat consumption and deaths from cardiometabolic diseases and other causes: prospective analysis of 521,120 individuals

Closing Gaps in Lifestyle Adherence for Secondary Prevention of Coronary Heart Disease

Children

Poor adherence to the Mediterranean diet is associated with increased risk of Metabolic Syndrome in children. The Healthy Growth Study

Perception of loneliness, happiness, and health, and quality of diet. The moderator role of weight status

Bioactive compounds

Potential Uses of Olive Oil Secoiridoids for the Prevention and Treatment of Cancer: A Narrative Review of Preclinical Studies

Other news

https://www.eatthis.com/news-major-side-effect-olive-oil/
https://www.explica.co/what-olive-oil-can-do-for-heart-health.html
https://www.oliveoiltimes.com/grades/high-polyphenol-evoo-lowers-risk-of-contracting-diabetes/91149
https://www.euroweeklynews.com/2021/04/20/explaining-to-the-young-about-the-importance-of-olive-oil-from-mallorca/



Summary:

This week a prospective study shares findings on the beneficial effects of cooking with olive oil for cardiometabolic and all-cause mortality. The study was conducted within the National Institutes of Health-American Association of Retired Persons (NIH-AARP) Diet and Health Study, where a total of 617,119 US individuals (aged 50–71 years) were followed for a median of 16 years. Intakes of cooking olive oil were inversely associated with both all-cause and cardiometabolic mortality. Compared with non-consumers, individuals with the highest cooking olive oil consumption experienced a 5% and 4% lower risk of CVD and all-cause mortality, respectively. The greatest reduction was observed for diabetes mortality, which showed a 13% decreased risk among individuals with the highest cooking olive oil intake compared with non-consumers.
Additional health benefits for olive oil consumption have been reported in a recent narrative review of preclinical studies. The study summarized the most recent findings of secoiridoids, focusing on their preventive and anti-cancer properties. Secoroids are a group of compounds found in species of Oleaceae plants (including the European olive tree) and compromise most of the bioactive polyphenols found in olives. Secoiridoids have demonstrated their ability to modulate the oxidative state of cells (as antioxidants and pro-oxidants) by limiting ROS production with demonstrated anti-cancerous effects. Their anti-cancer activity is mainly due to the inhibition of essential proliferative pathways, induction of apoptosis through the expression of pro-apoptotic proteins, modulation of the autophagy, and the regulation of metalloproteinases. Furthermore, secoiridoids in combination with other chemotherapeutic drugs have demonstrated synergistic activity in reducing tumor cell proliferation without cytotoxic effects for healthy cells. The growing evidence of the effectiveness of secoiroids as anti-cancer agents make these compounds suitable candidates to aid cancer therapy.

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