The many planetary and human health benefits of olive oil were discussed at the 4th Annual Yale International Symposium

The many planetary and human health benefits of olive oil were discussed at the 4th Annual Yale International Symposium

Leading experts involved in research and education related to the olive tree and its products recently gathered in Rome to discuss the positive health benefits of olive oil during the 4th Annual Yale Symposium on Olive Oil and Health.

Hosted by the Yale Public Health Symposium, the University of Rome Tor Vergata and the University of Bari Aldo Moro, the symposium, which took place from 15-18 September, addressed a variety of fundamental themes of olive cultivation and the future of olive oil as it relates to man and man. Planetary health.

“This is a unique and moving symposium,” said Vasilis Vassiliou, PhD, professor of epidemiology Susan Dwight Bliss and chair of the Department of Environmental Health Sciences at Yale School of Public Health.

The symposium was organized by Vasilio and Tasos C. Kyriakides, Ph.D., assistant professor at the Yale School of Public Health. The organizing committee also included Laura Di Renzo, Director of the School of Specialization in Dietetics, University of Rome Tor Vergata. Alessandro Leon, Professor of Machines and Systems for the Agri-Food Industry, Bari Aldo Moro University, and Francesca Rocci, of Slow Food Rome.

Di Renzo has focused attention on the role of high-quality virgin olive oils in the prevention of chronic non-communicable degenerative diseases (NCDDs) and the health benefits of a sustainable Mediterranean diet. Non-communicable diseases include obesity, cardiovascular disease, diabetes, chronic kidney disease, inflammatory bowel disease, rheumatoid arthritis, chronic respiratory disease, and many types of cancer. They have been the most common causes of prolonged disability and death worldwide.

“Healthy, personalized nutrition, bioactive molecules and microbes play an important role in the prevention and management of non-communicable diseases,” Di Renzo said. It highlighted the role of a sustainable Mediterranean diet in the prevention and treatment of non-communicable diseases, including the antioxidant and anti-inflammatory effects of extra virgin olive oil (EVOO).

Di Renzo coined a new acronym – “P4 (Pre/Pro/Post-Bio Ingredients and EVOO Polyphenols) – as functional nutrients for wellness and beauty. A new procedure for evaluating the Nutrient Analysis, Hazards and Critical Control Points (NACCP) process for quality management was also highlighted during the conference. Overall (TMQ) and Optimal Nutritional Levels for EVOO.

Di Renzo, along with Professors Paola Gualtieri and Antonino Di Lorenzo, explained that the NACCP process is based on four general principles: ensuring the preservation of health; Assessment and Assurance of Nutritional Quality of Food and TMQ; giving correct information to consumers; and a moral gain guarantee. Nine actions specific to NACCP implementation and EVOO promotion were presented at the symposium. They were: 1) identification of nutritional indicators, which must remain intact throughout the food supply chain; 2) identification of critical control points that must be monitored to reduce the possibility of deterioration in quality; 3) setting critical limits for maintaining adequate levels of nutrients; 4) develop and implement effective control procedures for critical control points; 5) determine corrective actions as required; 6) Determination of metabolic biomarkers. 7) Evaluation of the effects of eating extra virgin olive oil. 8) establishing procedures for consumer information; 9) Implementation of health claims in accordance with EU Regulation 1924/2006.

Lyon stated that the global demand for olive oil is constantly increasing due to increasing consumer awareness of the benefits of olive oil on human health. It is therefore very important that the quality and quantity of olive oil remain sufficient to meet the demand. This means organizing the olive oil supply chain in the best possible way with the aim of achieving environmental sustainability, Leon said. In this regard, the University of Bari has been conducting research and innovation in the oil supply chain for many years and sharing its results with the production sector.

Attendees praised the symposium for helping to raise awareness of the health benefits of olive oil. Italy, the site of this year’s symposium, has a long tradition of olive cultivation with many developments in the sector arising from the country’s practices. During the week of September 12-18, the public can taste olive oil in three places in Rome: the Garum Food Museum, Palazzo Rospigliosi, and Palazzo Valentini, where the symposium took place.

“I think this edition of the symposium was important to bring the big issues around the consumption of extra virgin to the capital of Italy, which is a major consumer of extra virgin olive oil,” said Roque. “The symposium was able to insert itself into the reflections of political decision-makers, thus giving life to an oil-free week in Rome, which had never happened before, demonstrating the strength of our project, which is determined to research but also to propose new solutions for consumption.”

Vasiliou and Kyriakides have been major international advocates for promoting olive oil as an important part of a healthy diet. The two researchers are working to launch the Yale Institute for Olive Science and Health next year. The institute will be devoted to the scientific exploration of the olive tree and its products and derivatives, and ways to further integrate fruit and its products into people’s nutrition. It will also focus on issues of planet health, including sustainability, circular economy models and climate change. The Institute is expected to serve as a global center facilitating research in all areas related to the olive tree and its products.

“It is imperative that we reflect on the global need for sustainable practices that will benefit human health and the health of the planet,” Kyriakides said. “The proposed institute will serve as a home for activities and partnerships to achieve this goal.”

Kyriakides, the sommelier of olive oil, not only always tastes oils from all over the world, but consumes copious amounts of olive oil daily in his cooking in addition to the dose of extra virgin olive oil he uses daily.

“It’s delicious, natural and healthy food,” he said. “The olive tree and olive oil have brought people together for thousands of years. As public health professionals, it is our mission to conserve and protect the olive tree and its many positive effects on human and planet health. The olive tree can serve as a tool in our pursuit of sustainable, planet-friendly agricultural practices “.

Kyriakidis said evidence accumulated over the past six decades shows that olive oil promotes good health. Take 20 grams of olive oil daily (about 2 tablespoons) that contains polyphenols (at least 5 mg hydroxy aerosol and its derivatives) that help protect blood fats from oxidative stress. This discovery was supported by the European Food Safety Agency. The FDA also supports the qualified health claim that consumption of oleic acid (the main component of olive oil) may reduce the risk of coronary heart disease.

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