Extra-virgin Olive Oil Consumption Linked To Decreased Cardiovascular Disease Risk
April 27, 2010 by Special To Personal Liberty
For years dieticians and nutritionists around the world have recommended the Mediterranean diet to individuals who are at a high risk of developing cardiovascular disease and type-2 diabetes without having a full understanding of the mechanism responsible for its apparent health benefits.
However, a new study recently published in the journal BMC may have uncovered the genetic basis for the cardiovascular improvements linked to the diet, which includes high intake of vegetables, fish, legumes and monounsaturated fatty acids such as olive oil.
For the study, lead author Francisco Perez-Jimenez and his colleagues from the University of Cordoba, Spain, analyzed the effects that variations of the Mediterranean diet had on different groups of participants.
At the time of follow-up they found that the phenol compounds contained in extra-virgin olive oils had a dynamic effect on the genes of 20 participants suffering from metabolic syndrome, a common condition often associated with an increased risk of heart disease and diabetes.
"These findings strengthen the relationship between inflammation, obesity and diet and provide evidence at the most basic level of healthy effects derived from virgin olive oil consumption in humans," said Perez-Jimenez. "It will be interesting to evaluate whether particular phenolic compounds carry these effects."