In an international context marked by the recent meeting of the International Olive Council, held in Cordoba, the debate on the health benefits of olive oil has gained greater importance. In this same line of joint work between institutions, the sector and the scientific community, a new meeting was held in Brazil that focused on the relationship between olive oil and well-being.
São Paulo hosted the first international symposium on olive oil and health in Brazil, “Olive Oil and Health,” a meeting that brought together national and international experts to discuss current evidence on the role of olive oil in promoting health and preventing chronic diseases. The event was organized by the Olive Oil World Congress (OOWC), in collaboration with the Brazilian Association of Olive Oil Producers, Importers and Traders (OLIVA) and Casa do Azeite (Portugal), and sponsored by Interprofissional del Aceite de Oliva Español, Gallo and Filippo Berio.
Researchers from Harvard University and Brazilian specialists presented scientific evidence strengthening the role of olive oil, which contributes to the prevention of cardiovascular and metabolic diseases and even some types of cancer, in addition to being the mainstay of the Mediterranean diet, a dietary pattern known worldwide for its positive effects on health.
The Mediterranean diet is considered one of the healthiest and most studied dietary models in the world. Inspired by the traditional customs of countries bordering the Mediterranean – such as Italy, Spain and Greece – she favors fresh, natural and minimally processed foods. Its base includes fruits, vegetables, legumes, whole grains, legumes, nuts, fish and, above all, olive oil, known as a main source of healthy fats.
Epidemiologist Dr. Miguel A. Martinez Gonzalez, a professor at the University of Navarra and Harvard University, stressed that olive oil should be the main source of fat in the Mediterranean diet. For him, “there is no complete adoption of this dietary pattern without the regular and generous use of olive oil.” He also added that olive oil and red wine – when consumed in moderation – constitute the “liquid side” of the diet, combining flavour, balance and protection against chronic disease.
The specialist stressed the importance of an active lifestyle, appreciating natural foods and reducing the consumption of processed meat: “The Mediterranean diet is not at all restrictive; it favors a dietary pattern that satisfies taste, culture and conscious choices.”
New investigations presented at this event have expanded understanding of olive oil’s role in health. Gastroenterologist Dr. Orio Augusto Delgado highlighted that there are studies showing a relationship between regular consumption of olive oil and a reduced risk of colorectal and stomach cancer. These effects may be related to the antioxidant and anti-inflammatory action of olive oil on the intestinal mucosa. Although it is still an area of development, Delgado stated that “the results are promising and may in the future lead to more specific recommendations for at-risk populations.”
Ramon Estroche, professor of medicine at the University of Barcelona, presented the results of several studies, such as the Predimed study, in which it was shown that “greater adherence to the Mediterranean diet and the MIND diet is associated with a lower risk of strokes, both ischemic and hemorrhagic.” He added that other types of diets, such as the DASH diet and the planetary diet, “would significantly reduce the risk of hemorrhagic stroke.”
Researcher Dr. Andrea Romanos, a professor of medicine at Harvard University, reinforced the idea that olive oil is also linked to a lower risk of type 2 diabetes, breast cancer, urinary tract tumors, and obesity. “Recent studies suggest a possible reduction in mortality from dementia, suggesting cognitive benefits,” he said.
Nutrition expert Mariana del Bosco compared the Mediterranean diet to the Brazilian eating style. According to her, “The abundance of fruits, vegetables and vegetables in the country, in addition to the daily consumption of legumes such as beans, brings Brazil closer to this model that science considers ideal.”
But the biggest challenge is the consumption of olive oil: currently, Brazilians consume it. Del Bosco believes that “this represents a great opportunity for nutritional education and the promotion of olive oil as an essential ingredient for improving the health of the population.”
Olive oil is one of the most important ingredients for promoting health. Rich in bioactive compounds, polyphenols and antioxidants, the symposium reinforced the importance of popularizing its use in Brazil, expanding its role not only as a spice, but as a true ally in health prevention and longevity.
To date, OOWC has been supported by institutions such as the International Olive Council (IOC); Hiyam; Dieta Mediterránea Foundation; Many public and private entities, such as Junta de Castilla-La Mancha, with its Campo y Alma brand; SOM Gastronomy of the Generalitat de Catalunya; Ministry of Agriculture, Fisheries and Food of the Spanish Government, through “Alimentos de España”; Portuguese Ministry of Agriculture and the Marine; and the Civic Institute for Rural and Agricultural Development (IMEDRA), as institutional sponsors. In the private sector, the conference is supported by AgroBank, GEA, Interprofessional del Aceite de Oliva Español, Gallo and Filippo Berio.
Anyone interested in participating can obtain information through the OOWC Technical Secretariat, call +34 917 217 929 or email info@oliveoilwc.com.