FDA Allows Claim That Olive Oil Reduces Coronary Artery Disease

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FDA Allows Claim That Olive Oil Reduces Coronary Artery Disease

From Shereen Jegtvig,

 

http://nutrition.about.com/od/dietsformedicaldisorders/a/oliveoil.htm

 

The United States Food And Drug Administration has recently allowed the

claim that olive oil may reduce the risk of coronary artery disease.

This means that foods with olive oil can have labels saying that eating

olive oil may reduce the risk coronary artery disease.

 

How Does Olive Oil Reduce Coronary Artery Disease Risk?

 

Olive oil has been shown to lower LDL Cholesterol levels. LDL

cholesterol is the bad form of cholesterol, and elevated levels of LDL

cholesterol increase the risk of coronary artery disease. Using 2

tablespoons of olive oil per day in place of other fats may be enough to

produce this LDL lowering effect.

 

On The Food Label

According to the FDA is allowing the following claim to be used for

foods:

 

Limited scientific evidence suggests that eating about 2 tablespoons (23

grams) of olive oil daily may reduce the risk of coronary heart disease

due to the monounsaturated fat in olive oil.

 

Healthy Heart

Former Heart Surgeon reveals how to prevent or reverse heart disease

www.healthy-heart-books.com

 

 

Olive Oil, Olives Vinegar

 

mediterraneanfoodmarket.com

 

To achieve this possible benefit, olive oil is to replace a similar

amount of saturated fat and not increase the total number of calories

you eat in a day. One serving of this product [Name of food] contains

[x] grams of olive oil.

 

Ways To Use Olive Oil

Olive oil may be used in dressings, marinades, and as a cooking oil. It

turns into a solid if refrigerated, so it is best stored as a liquid in

an extremely cool, dark place. Use a dark glass bottle to reduce light

damage, and cork it tightly to reduce the amount of oxidation.

Important disclaimer information about this About site.

_________________

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Post subject: Heart Health Claim Approved for Olive Oil

 

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By Maureen Williams, ND

 

Healthnotes Newswire (December 2, 2004)—The US Food and Drug Administration

(FDA) recently decided to allow a limited health claim to appear on labels of

foods that contain olive oil, according to a report issued on November 1, 2004.

 

The FDA has announced that packaging labels on olive oil and foods made with

olive oil can now state that eating them might reduce the risk of heart disease.

This is the third qualified health claim made available since the process for

approving them was established in 2003. Under the provisions outlined in the

FDA’s “Interim Procedures for Qualified Health Claims in the Labeling of

Conventional Human Food and Human Dietary Supplements,” qualified health claims

are granted when the scientific evidence supporting a health benefit is

considered to be limited but not conclusive.

 

Olive oil is an important component of the Mediterranean diet. A wealth of

evidence suggests that the Mediterranean diet is linked to low risk of heart

disease. In people with heart disease, switching to a Mediterranean-type diet,

low in saturated fat and rich in olive oil, vegetables, and fiber, was shown to

reduce the risk of death from cardiac disease and all other causes by 70%.

Studies have found that olive oil may have many beneficial effects, including

lowering blood pressure, lowering total- and LDL-cholesterol levels, reducing

plaque formation in the arteries, preventing dangerous abnormal heart rhythms,

reducing inflammatory activity in the body, improving blood sugar stability,

increasing longevity, and reducing risk of some cancers. Some studies have

suggested that olive oil is most likely to improve health when it is used to

replace saturated fats and when its use does not increase the total calories

eaten per day.

 

Olive oil is known for its high levels of an omega-9 monounsaturated fatty acid

known as oleic acid. Olive oil has about 75% oleic acid and this is believed be

a major reason for its heart-disease-preventing properties. Some of the other

components in olive oil—including squalene (a fatty acid), vitamin E, and

antioxidant bioflavonoids—have also demonstrated beneficial effects on

heart-disease risk. At least 30 different antioxidants have been identified in

olive oil.

 

Despite the overwhelming positive evidence, the FDA finds it inconclusive and

has therefore qualified the health claim attached to foods with olive oil:

“Limited and not conclusive scientific evidence suggests that eating about 2

tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart

disease due to the monounsaturated fat in olive oil. To achieve this possible

benefit, olive oil is to replace a similar amount of saturated fat and not

increase the total number of calories you eat in a day. One serving of this

product [Name of food] contains [x] grams of olive oil.” It is hoped that the

printing of a qualified health claim on labels will help people to make good

choices about what fats to include in their diets and help to dispel the

misguided belief that all fats are bad for health.

 

Maureen Williams, ND, received her bachelor’s degree from the University of

Pennsylvania and her Doctorate of Naturopathic Medicine from Bastyr University

in Seattle, WA. She has a private practice in Quechee, VT, and does extensive

work with traditional herbal medicine in Guatemala and Honduras. Dr. Williams is

a regular contributor to Healthnotes Newswire.

 

2004 Healthnotes, Inc. All rights reserved. Republication or

redistribution of the Healthnotes® content is expressly prohibited without the

prior written consent of Healthnotes, Inc. Healthnotes Newswire is for

educational or informational purposes only, and is not intended to diagnose or

provide treatment for any condition. If you have any concerns about your own

health, you should always consult with a healthcare professional. Healthnotes,

Inc. shall not be liable for any errors or delays in the content, or for any

actions taken in reliance thereon. HEALTHNOTES and the Healthnotes logo are

registered trademarks of Healthnotes, Inc.

 

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Olea europea -Olive Oil is the oil of choice to protect against LDL Oxidation

==============================================

 

Science News -

 

Extra-virgin Olive Oil is the oil of choice to protect against LDL

oxidation - Olea europea

 

Many Mediterranean populations that consume large amounts of olive oil

as part of their diets enjoy a decreased incidence of coronary heart

disease.

 

The presence of monounsaturated fatty acids and antioxidants in the diet

is directly related to the ability of low-density lipoprotein (LDL)

cholesterol to resist oxidation.

 

Oxidative damage of LDL cholesterol has been linked to development of

atherosclerosis and other cardiovascular diseases.

 

The present study was conducted to investigate whether differences in

olive oil processing methods yield any measurable health benefits.

 

Extra-virgin olive oil (VO) is characterized by very " low acidity " and

" retains " the fatty acids and antioxidants present in the olives.

 

Refined olive oil (RO), by contrast, has the same fatty acid

composition, but because of additional processing lacks the

" antioxidants " present in VO.

 

In this randomized, crossover study, one group of patients with

peripheral vascular disease received VO to use in cooking for three

months, followed by a three-month washout period, then received RO for

the final three months. The other group consumed the oils in the

opposite order.

 

Intake of " alpha-tocopherol " , considered to be a “first line of defense”

against LDL oxidation, was higher for patients consuming VO.

 

LDL oxidation rate was lower for patients consuming VO than RO, and

during periods when patients consumed VO, a decreased " uptake " of

" oxidized LDL " by macrophages was also noted.

 

Significant differences in the susceptibility of LDL to oxidation during

VO consumption periods led researchers to conclude that the antioxidant

composition of VO appears to be more " protective " against LDL oxidation

than RO.

 

Ramirez-Tortosa M, Urbano G, López-Jurado M, et al. Extra-virgin olive

oil increases the resistance of LDL to oxidation more than refined olive

oil in free-living men with peripheral vascular disease. J Nutr 1999;

129: 2177-2183.

 

http://www.herbs.org/current/olivechoice.htm

=============================================

 

Medical applications of extra virgin olive oil are infinite.

 

 

 

In a study conducted by a group of biochemists from the University of

Milan concluded that about 1,000 substances are present in olive oil.

 

The finding may thus indicate that the many benefits of olive oil may

not be due from just a few components, but rather from a " specific

combination " . (Pedrotti, 32)

 

---

 

Extra virgin olive oil is rich in antioxidants and helps to absorb

vitamin A, D, E, and K. (Schiaffino, 84)

 

Thanks to its composition, extra virgin olive oil " extracted cold " is

the fat that is simpler to digest.

 

Rated 100% digestible vs. 83% sunflower, 57% sesame, 36% corn oil.

(Pedrotti, 34)

 

Olive oil promotes an " anti putrid " action which fights intestinal

" fermentation " and " regulates " the bacteria in the intestines.

 

It increases the movements in contraction and relaxation of the muscle

tissue of the intestines, thus facilitating the movement of food.

(Pedrotti, 36)

 

A study published in the Journal of the National Cancer Institute,

showed that " women who used olive oil more than once a day, had a 25%

lower risk of breast cancer than women who used it less often. "

 

Olive oil affects positively the cerebral growth in babies.

 

In fact, one of the two fatty acids that make up the " phospholipids "

that form " cerebral " and " nervous " tissues are usually " oleic acids " ,

and olive oil is about 73% oleic acid.

 

Olive oil also has the same " concentration " of linolenic acid of breast

milk. (Schiaffino, 84)

 

Olive oil prevents arteriosclerosis, myocardial stroke, and obesity;

lowering bad cholesterol (LDL) level

and raising the good one (HDL) that " cleans " the arteries. (Schiaffino,

82)

 

Olive oil is rich in " linoleic acid " which is an important element for

the " development " of the nervous system, especially in early childhood.

 

Linoleic acid also contributes in the " regulation " of the level of

cholesterol in the bloodstream and seems it cannot be created by the

human body.

 

Therefore, it has to be introduced in the diet. (Pedrotti, 35)

 

According to French researchers, olive oil seems to be necessary during

the growth of the body and also during the elder years to limit the loss

of calcium in the bones.

 

Olive oil also favors the mineralization and development of bones, thus

fighting osteoporosis.

 

Laval-Jeantet demonstrate that the diets that most favor this effect

are the ones that contain olive oil. (Consiglio Oleico Internazionale,

92)

 

Moreover, some studies seem to demonstrate that extra virgin olive oil

carries the capacity of " diminishing " cellular aging and increase

" antiviral defenses " up to 40 times. (Schiaffino, 83) (Pedrotti, 37)

 

Fedeli has demonstrated the stability of olive oil at high temperatures

of cooking and frying and Varela has justified that the " digestibility "

of food doesn't change with the heating in olive oil, not even after ten

trials repeated with fish or meat.

 

From all of these findings it seems we could conclude that olive oil

is, because of its better " resistance " to oxidative deterioration, best

suited for frying. (Consiglio Oleico Internazionale, 96)

 

The heat and water are some of the most dangerous enemies of olive oil.

The complete cold extraction of the oil through the use of presses

translates in the " extra virgin " olive oil a " bionutritional

superiority " and " organoleptic " and a better conservation period than

any other oil. (Pedrotti, 37)

 

 

Beside the medical benefits, olive oil has also been used in the past in

cosmetology.

In fact, for someone with dry skin, olive oil and avocado make an

excellent beautifying cream to apply to your face. (Schiaffino, 87)

 

For the face, twice a week, an application of olive oil and lemon juice

keeps wrinkles away. (Schiaffino, 87)

 

If your nails break easily, leave your hands in a bath of warm olive oil

and then wash them with iodide alcohol. (Schiaffino, 86)

 

To whiten your teeth, massage regularly the gums with your finger dipped

in olive oil. (Schiaffino, 86)

 

Since olive oil coats your stomach, a tablespoon of olive oil before an

" appetizer " , will allow you to drink and remain sharp and sober for a

longer period. (Schiaffino, 87)

 

 

 

http://www.barianioliveoil.com/

--

SOURCES

 

Pedrotti, Walter. Olio Extravergine di Oliva.Spremuto a Freddo. Demetra

S.r.l. 1st ed. Apr.1993. Sommacampagna.

 

Consiglio Oleico Internazionale. L'olivo, L'olio, L'oliva. Adicom, S.L.

Madrid.

 

Schiaffino, Mariarosa. Un Filo D'Olio. Idealibri. Milano. 1991

--

 

Posted: Thu Apr 07, 2005 11:25 am

Post subject: Olive Oil Does it all

---

 

It’s hard to rave about the bountiful benefits of olive oil to arteries

and cholesterol. It is a triple savior.

 

Olive oil both cuts bad LDL cholesterol and slightly raises or keeps

good HDL the same, improving your " heart-saving " HDL/LDL ratio.

 

In contrast, omega 6 oils such as corn, soybean, cottonseed, safflower

and sunflower lower *both* good HDL and detrimental LDL.

 

A major study even declared olive oil " superior " to the " standard "

recommended " low-fat " diet in combating cholesterol.

 

When subjects ate 41 percent of their calories in fat, most of it from

olive oil, their bad LDL cholesterol sank more than when they ate a diet

with half as much fat.

 

Additionally, good HDLs " rose " on the olive oil diet and sank on the

low-fat diet.

 

The clincher is that olive oil also helps " defuse " bad-type cholesterol,

rendering it less " capable " of destroying arteries.

 

Studies by the University of California’s Dr. Daniel Steinberg, as well

as by researchers in Israel, find that olive oil dramatically " thwarts "

toxic oxidation of LDL cholesterol.

 

In a landmark study, Dr. Steinberg and colleagues gave one group of

healthy volunteers about 40 percent of their calories in

" monounsaturated " fat, equal to about 3 tablespoons of olive oil each

day.

 

Others ate regular safflower oil low bad-type LDL cholesterol from both

groups.

 

Remarkably, the LDL of the monounsaturated oil eaters was only half as

likely to become oxidized and thus able to clog arteries!

 

This does not mean you should ‘swill’ down olive oil. But it does

suggest that when you eat fat, the olive-oil “monounsaturated” type is a

good choice to forestall artery clogging!

 

Taken from:

Foods Your Miracle Medicine

By Jean Carper

=============================================== Science News

 

Extra-virgin is the oil of choice to protect against LDL oxidation

http://www.herbs.org/current/olivechoice.htm

=============================================

Olive oil -Olea europea

 

Many Mediterranean populations that consume large amounts of olive oil as part

of their diets enjoy a decreased incidence of coronary heart disease. The

presence of monounsaturated fatty acids and antioxidants in the diet is directly

related to the ability of low-density lipoprotein (LDL) cholesterol to resist

oxidation. Oxidative damage of LDL cholesterol has been linked to development of

atherosclerosis and other cardiovascular diseases. The present study was

conducted to investigate whether differences in olive oil processing methods

yield any measurable health benefits. Extra-virgin olive oil (VO) is

characterized by very low acidity and retains the fatty acids and antioxidants

present in the olives. Refined olive oil (RO), by contrast, has the same fatty

acid composition, but because of additional processing lacks the antioxidants

present in VO. In this randomized, crossover study, one group of patients with

peripheral vascular disease received VO to use in cooking for three

months, followed by a three-month washout period, then received RO for the

final three months. The other group consumed the oils in the opposite order.

Intake of alpha-tocopherol, considered to be a “first line of defense” against

LDL oxidation, was higher for patients consuming VO. LDL oxidation rate was

lower for patients consuming VO than RO, and during periods when patients

consumed VO, a decreased uptake of oxidized LDL by macrophages was also noted.

Significant differences in the susceptibility of LDL to oxidation during VO

consumption periods led researchers to conclude that the antioxidant composition

of VO appears to be more protective against LDL oxidation than RO.

 

Ramirez-Tortosa M, Urbano G, López-Jurado M, et al. Extra-virgin olive oil

increases the resistance of LDL to oxidation more than refined olive oil in

free-living men with peripheral vascular disease. J Nutr 1999; 129: 2177-2183.

_________________

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