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Bone health

Nutrition, Physical Activity, and Dietary Supplementation to Prevent Bone Mineral Density Loss: A Food Pyramid.


Dietary patterns and risk of bladder cancer: a systematic review and meta-analysis.

Cognitive function

MIND diet and the risk of dementia: a population-based study.

Xenohormesis underlyes the anti-aging and healthy properties of olive polyphenols

The effect of a high-polyphenol Mediterranean diet (GREEN-MED) combined with physical activity on age-related brain atrophy: the DIRECT PLUS randomized controlled trial.

Feasibility and acceptability of a multi-domain intervention to increase Mediterranean diet adherence and physical activity in older UK adults at risk of dementia: protocol for the MedEx-UK randomised controlled trial

Association between Mediterranean diet and functional status in older adults: a longitudinal study based on the Washington Heights Inwood Community Aging Project (WHICAP).

Liver diseases

The effect of dietary patterns on non-alcoholic fatty liver disease diagnosed by biopsy or magnetic resonance in adults: a systematic review of randomised controlled trials.

Effect of green-Mediterranean diet on intrahepatic fat: the DIRECT PLUS randomised controlled trial.


Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults.

Other diseases

Long-term consumption of a mediterranean diet or a low-fat diet on kidney function in coronary heart disease patients: The CORDIOPREV randomized controlled trial.

Effect of Anti-Inflammatory Diets on Pain in Rheumatoid Arthritis: A Systematic Review and Meta-Analysis.

Nutritional Therapy in Persons Suffering from Psoriasis.

Children and adolescents

Adolescent Self-Efficacy for Diet and Exercise Following a School-Based Multicomponent Lifestyle Intervention.

Personalized nutrition

Nutrigenetic variants and response to diet/lifestyle intervention in obese subjects: a pilot study.

Basic research

Behavioral and Metabolic Effects of a Calorie-Restricted Cafeteria Diet and Oleuropein Supplementation in Obese Male Rats.

Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves.

Olive Oil Extracts and Oleic Acid Attenuate the LPS-Induced Inflammatory Response in Murine RAW264.7 Macrophages but Induce the Release of Prostaglandin E2.

Other news


Throughout the past days, various media outlets such as Changing America, ABC news and the European Food Agency News shined the spotlight on one of this week’s highly relevant studies on olive oil consumption broadcasting its potential to reduce all cause mortality and mortality from specific causes. In this study, dietary intakes were assessed every 4 years over 28 years of follow-up in two renowned cohorts consisting of 60,586 women from the Nurses' Health Study, and 31,801 men from the Health Professionals Follow-up Study. A monumental feat on its own. Overall, both cohorts show that individuals who had a higher olive consumption (more than ½ a tablespoon per day) had an all-cause mortality HR of 0.81 (95% CI: 0.78-0.84) when compared to those who never or rarely consumed olive oil. Moreover, when looking at specific causes of mortality, higher consumption of olive oil was associated with a 19% reduction in cardiovascular mortality, a 17% reduction in cancer mortality, a 29% reduction in mortality from neurodegenerative diseases and a 18% reduction in mortality from lower respiratory disease. Undoubtedly, the results from these cohorts contribute substantially to the already vast evidence on the benefits of olive oil consumption, but also support the advocacy of olive oil as the quintessential healthy fat for its numerous health benefits as listed by the authors in their study.
On the other side of the globe, a population-based cohort study conducted in the Netherlands followed 8,236 subjects across two time periods for a mean time of 15.6 years. In this report, consumption of olive oil was studied in association with neurodegenerative diseases, which are amongst the top ten causes of years of life adjusted for disability for individuals over 75 years. Despite some limitations to the study, high adherence to the MIND diet, a diet that promotes olive oil intake, is suggested to be a protective factor for the risk of dementia [HR 0.85 (95% CI 0.74 to 0.98)]. Based on the mechanisms described by their Spanish and American colleagues, this study opens an important question: Given the known benefits offered by diets rich in olive oil, is it also possible to delay the onset of these highly burdensome set of diseases? Only future studies with solid designs will tell.

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