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Cardiovascular diseases

Olive Oil Consumption and Cardiovascular Risk in U.S. Adults.

Dietary patterns and cardiovascular disease in Australian adults: Findings from the 2011-12 Australian Health Survey.

Caffeinated coffee consumption and risk of atrial fibrillation in two Spanish cohorts.

Olive oil should not be used as a vehicle for administrating bioactive lipids in cardiovascular studies.

The evolution of the heart-healthy diet for vascular health: A walk through time.

Protective properties

The role of diet in preventing and reducing cognitive decline.

Neuroprotective Role of Dietary Supplementation with Omega-3 Fatty Acids in the Presence of Basal Forebrain Cholinergic Neurons Degeneration in Aged Mice.

Healthy Lifestyle is Associated with Reduced Mortality in Patients with Inflammatory Bowel Diseases.

Diet

Adequacy of Critical Nutrients Affecting the Quality of the Spanish Diet in the ANIBES Study.

Nutrient intake and dietary quality changes within a personalized lifestyle intervention program for metabolic syndrome in primary care.

Metabolism & Metabolic Syndrome

Dietary Polyphenol Intake is Associated with HDL-Cholesterol and A Better Profile of other Components of the Metabolic Syndrome: A PREDIMED-Plus Sub-Study.

Pure omega 3 polyunsaturated fatty acids (EPA, DPA or DHA) are associated with increased plasma levels of 3-carboxy-4-methyl-5-propyl-2-furanpropanoic acid (CMPF) in a short-term study in women.

A randomized Placebo-Controlled Clinical Trial to Evaluate the Medium-Term Effects of Oat Fibers on Human Health: The Beta-Glucan Effects on Lipid Profile, Glycemia and inTestinal Health (BELT) Study.

The Role of High Fat Diets and Liver Peptidase Activity in the Development of Obesity and Insulin Resistance in Wistar Rats.

Basic Research

Olive oil with high polyphenolic content induces both beneficial and harmful alterations on rat redox status depending on the tissue.

Chromatin modification by olive phenolics: In silico molecular docking studies utilising the phenolic groups categorised in the OliveNet™ database against lysine specific demethylase enzymes.

Review

Food Components and Dietary Habits: Keys for a Healthy Gut Microbiota Composition.

Other

Designing a Low-Cost Thyroid Ultrasound Phantom for Medical Student Education.
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products.

Other news

“Uruguay will hold the 1st Latin American Olive Oil Congress in 2020”
https://en.mercacei.com/noticia/2070/news/uruguay-will-hold-the-1st-latin-american-olive-oil-congress-in-2020.html

[Further importing fees will not be imposed by the US government on olive oil of Spanish origin] [Article in Spanish: “No hay nuevos aranceles estadounidenses en las importaciones españolas de aceite de oliva”]

https://www.oliveoiltimes.com/es/business/no-new-us-tariffs-on-spanish-olive-oil-imports/80270
https://ustr.gov/sites/default/files/enforcement/301Investigations/Notice_of_Modification_of_Section_301_Action_Enforcement_of_U.S._WTO_Rights_in_Large_Civil_Aircraft_Dispute.pdf

“Getting to the Greek: Why Greece is the word when it comes to olive oil”

https://www.independent.co.uk/life-style/food-and-drink/features/getting-to-the-greek-why-greece-is-the-word-when-it-comes-to-olive-oil-a9370746.html

Summary:

One of the mayor causes of metabolic syndrome and other metabolic related diseases is the lipid profile. In a randomized clinical trial, olive oil, in the context of a Mediterranean diet, and the additional benefits of oat consumption demonstrated improvements on cholesterol levels. The effects of lower LDL-cholesterol levels (“bad cholesterol”) were observed as early as four weeks and up to eight weeks after oat supplementation and adherence to the Mediterranean dietary pattern.

The PREDIMED-Plus study has been studying olive oil´s high polyphenol content along with other beneficial substances. The polyphenols described in this study improved metabolic syndrome markers, such as fasting plasma glucose, blood pressure, and triglycerides, but most importantly HDL cholesterol (“good cholesterol”).

In a remarkable analysis of the impact of olive oil consumption on cardiovascular risk, 61,181 women and 31,797 men were analyzed by the Harvard T.H. Chan School of Public Health. This was a subsample of the “Nurses’ Health Study” and the “Health Professional’s Follow-up Study”. Their results revealed that the substitution of margarine, butter, mayonnaise, and dairy fat with olive oil reduced the risk of primary cardiovascular disease. Furthermore, olive oil reduced inflammatory biomarkers despite a lower consumption among the US study sample compared to other Mediterranean groups. The authors attribute these observations to the polyphenol and monounsaturated fat content, among other properties, and speculate that a higher consumption of virgin olive oil may have even greater beneficial effects.

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