Health benefits

Olive oil, due to the properties of the elements that enter into its composition, provides innumerable benefits for both your health and beauty if we can differentiate between the two.

Of all the oils, olive oil is the richest in oleic acid, a monounsaturated fat, with a beneficial effect on cholesterol, since it lowers the levels of LDL or bad cholesterol and increases HDL or good cholesterol. What constitutes olive oil, in a natural cardiovascular protector. It has been proven that consuming olive oil prevents cell death, since among its components it has antioxidants and among all olive oils, PICUAL is the one with the highest content of them. These components are called phenols and act preventing aging and improving life expectancy. On the other hand, it favors the absorption of calcium and mineralization, stimulating growth, as well as having a protective and tonic effect on the skin and hair.

The Mediterranean diet is characterized by a high consumption of olive oil, fruits, nuts, vegetables and cereals, a moderate consumption of fish and poultry and a low intake of dairy products, red meats, processed meats and sweets, in addition to wine in moderation consumed with meals. Observational cohort studies and a secondary prevention study (Lyon Diet Heart Study) have shown an inverse association between adherence to the Mediterranean diet and cardiovascular risk.

The PREDIMED (Prevention with Mediterranean Diet) study is a multicenter trial conducted in Spain in which participants were randomly assigned to one of three diets: a Mediterranean diet supplemented with extra virgin olive oil, a Mediterranean diet supplemented with nuts, or a control diet (advice to reduce dietary fat). Participants were men (55 to 80 years of age) and women (60 to 80 years of age), without cardiovascular disease at baseline, who had type 2 diabetes mellitus, or at least three of the following risk factors: smoking, hypertension , elevated LDL levels, low HDL levels, being overweight or obese, or a family history of premature coronary artery disease. The Mediterranean diet groups received either extra virgin olive oil (approximately 1 liter per week) or 30 g of nuts per day (15 g walnuts, 7.5 g hazelnuts, and 7.5 g almonds), and the the control group received small gifts. Caloric restriction was not advised, nor was physical activity promoted. Participants received quarterly dietary advice and group educational sessions. The primary endpoint was the combination of myocardial infarction, stroke, and death from cardiovascular causes. Secondary endpoints were stroke, myocardial infarction, death from cardiovascular causes, and death from any cause.

A total of 7,447 people were randomized and 57% were women. The two Mediterranean diet groups had good adherence to the intervention according to self-reported consumption and biomarker analysis. The primary endpoint occurred in 288 participants. Multivariate adjusted hazard ratios were 0.70 (95% CI 0.54 to 0.92) and 0.72 (95% CI 0.54 to 0.96) for the group assigned to the Mediterranean diet with olive oil. extra virgin olive oil (96 events) and the group assigned to the Mediterranean diet with nuts (83 events) respectively, compared to the control group (109 events). Regarding the components of the primary endpoint, only the stroke risk comparisons reached statistical significance. No diet-related adverse effects were observed. Based on the results of a preliminary analysis, the trial was stopped after a median follow-up of 4.8 years.

With these results, the authors conclude that among people with high cardiovascular risk, a Mediterranean diet supplemented with extra virgin olive oil or nuts reduces the incidence of serious cardiovascular events.

Comment
In this trial, the Mediterranean diet supplemented with extra virgin olive oil or nuts resulted in an absolute risk reduction of approximately 3 cardiovascular events per 1,000 person-years, with a relative risk reduction of 30% among high-risk individuals. risk who were initially free of cardiovascular disease. For any therapy, including drug treatment, the magnitude of this benefit is impressive, so in the case of a dietary intervention, these results are truly remarkable and support the benefits of the Mediterranean diet in reducing cardiovascular risk. The most significant differences in the composition of the diets between the randomized groups are a result of supplementary foods, not dietary advice, with considerable amounts of extra virgin olive oil and nuts provided to participants and their families (1 liter of oil per week and 30 g of nuts per day). The reduction in cardiovascular disease was most evident for stroke, an outcome that is highly dependent on blood pressure. This result is consistent with those of observational studies, which have shown that Mediterranean diets and olive oil are associated with a lower risk of stroke. In 2010, UNESCO included the Mediterranean diet in the list of Intangible Cultural Heritage, and the results of the PREDIMED study reinforce the value of the Mediterranean diet for health at an international level.

Lastly, we would like to thank the companies that facilitated the study thanks to the donation of supplementary food. These companies were: Hojiblanca and Patrimonio Comunal Olivarero (extra virgin oil), Nueces de California (walnuts), Borges (almonds) and Nueces La Morella (hazelnuts).

Reference
Primary Prevention of Cardiovascular Disease with a Mediterranean Diet