Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008.

Olive oil (OO) is the most representative food of the traditional Mediterranean Diet (MedDiet). Increasing evidence suggests that monounsaturated fatty acids (MUFA) as a nutrient, OO as a food, and the MedDiet as a food pattern are associated with a decreased risk of cardiovascular disease, obesity, metabolic syndrome, type 2 diabetes and hypertension. A MedDiet rich in OO and OO per se has been shown to improve cardiovascular risk factors, such as lipid profiles, blood pressure, postprandial hyperlipidemia, endothelial dysfunction, oxidative stress, and antithrombotic profiles. Some of these beneficial effects can be attributed to the OO minor components. Therefore, the definition of the MedDiet should include OO. Phenolic compounds in OO have shown antioxidant and anti-inflammatory properties, prevent lipoperoxidation, induce favorable changes of lipid profile, improve endothelial function, and disclose antithrombotic properties. Observational studies from Mediterranean cohorts have suggested that dietary MUFA may be protective against age-related cognitive decline and Alzheimer's disease. Recent studies consistently support the concept that the OO-rich MedDiet is compatible with healthier aging and increased longevity. In countries where the population adheres to the MedDiet, such as Spain, Greece and Italy, and OO is the principal source of fat, rates of cancer incidence are lower than in northern European countries. Experimental and human cellular studies have provided new evidence on the potential protective effect of OO on cancer. Furthermore, results of case-control and cohort studies suggest that MUFA intake including OO is associated with a reduction in cancer risk (mainly breast, colorectal and prostate cancers).

International conference on the healthy effect of virgin olive oil.

1. Ageing represents a great concern in developed countries because the number of people involved and the pathologies related with it, like atherosclerosis, morbus Parkinson, Alzheimer's disease, vascular dementia, cognitive decline, diabetes and cancer. 2. Epidemiological studies suggest that a Mediterranean diet (which is rich in virgin olive oil) decreases the risk of cardiovascular disease. 3. The Mediterranean diet, rich in virgin olive oil, improves the major risk factors for cardiovascular disease, such as the lipoprotein profile, blood pressure, glucose metabolism and antithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. Some of these effects are attributed to minor components of virgin olive oil. Therefore, the definition of the Mediterranean diet should include virgin olive oil. 4. Different observational studies conducted in humans have shown that the intake of monounsaturated fat may be protective against age-related cognitive decline and Alzheimer's disease. 5. Microconstituents from virgin olive oil are bioavailable in humans and have shown antioxidant properties and capacity to improve endothelial function. Furthermore they are also able to modify the haemostasis, showing antithrombotic properties. 6. In countries where the populations fulfilled a typical Mediterranean diet, such as Spain, Greece and Italy, where virgin olive oil is the principal source of fat, cancer incidence rates are lower than in northern European countries. 7. The protective effect of virgin olive oil can be most important in the first decades of life, which suggests that the dietetic benefit of virgin olive oil intake should be initiated before puberty, and maintained through life. 8. The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity. However, despite the significant advances of the recent years, the final proof about the specific mechanisms and contributing role of the different components of virgin olive oil to its beneficial effects requires further investigations.

Estudio de palatabilidad de dos dietas orales especiales para pacientes diabéticos en residencias geriátricas, Glucerna SR® vs Resource Diabet® / Evaluation of palatability of two special oral diets for institutionalized elderly diabetics, Glucerna SR® vs Resource Diabet®

Objetivos: Evaluar las características organolépticas de dos suplementos nutricionales específicos para diabetes (Glucerna SR® y Resource Diabet®) y compararlos entre sí. Ámbito: Se evaluó a 456 pacientes diabéticos tipo 2 (que en su mayoría estaban recibiendo ADO o insulina) en 34 centros. Se trataba de ancianos con una edad media de 73 años (71-78), ingresados en centros asistidos o residencias distribuidas por todo el territorio español y que no eran fumadores. Intervenciones: La palatabilidad se estudió con una escala de cata de vinos modificada que valora 6 parámetros (apariencia, aroma, cuerpo, dulzura, regusto y sabor), que se puntuaban individualmente, siendo la puntuación total de 0 (la más desfavorable) a 20 (la más favorable). Cada producto se evaluó con dos sabores (vainilla y fresa) mediante un control en paralelo con triple enmascaramiento. Resultados: Se realizaron un total de 906 observaciones válidas, encontrándose unas diferencias estadísticamente significativas a favor de Glucerna SR® en todos los parámetros considerados tanto de forma absoluta como relativa a excepción del dulzor que al evaluarlo de forma relativa no alcanza la significación estadística. No se encontraron diferencias estadísticas entre los dos sabores (vainilla y fresa). El único factor de confusión que ha resultado significativo es la edad, de modo que a más edad se aprecia más las diferencias entre las dos marcas. Conclusiones: Glucerna SR® presenta un mejor sabor que Resource Diabet® para los diabéticos ancianos institucionalizados (AU)

Objectives: To evaluate the organoleptic characteristcs of two specific nutritional supplements for diabetes (Glucerna SR® and Resource Suport®) and compare them. Setting: An evaluation was made of 456 patients with Type 2 diabetes (most of them receiving OADs or insulin) from 34 centers. They were non-smoking elderly patients (mean age 73 to (71-78) admitted to nursing homes or homes for the aged distributed all over the Spanish territory. Interventions: Palatability was studied using a modified wine tasting scale assessing 6 parameters (appearance, smell, body, sweetness, aftertaste and taste) that were scored individually, with a total score ranging from 0 (most unfavorable) to 20 (most favorable). Each brand was evaluated in two flavors (vanilla and strawberry) according to a crossover, double-blind design. Results: A total of 906 evaluable observations were made, and highly statistically significant differences favorable to Glucerna RS® were found in all parameters considered both absolutely and relatively, exception for sweetness, for which statistical significance was not reached because it was relatively evaluated. No statistical differences were found between the two flavors (vanilla and strawberry). The only significant confusing factor found was age; the older the age, the more the differences were noted between the two brands. Conclusions: Glucerna SR® has a better flavor than Resource Suport® for institutionalized elderly diabetic patients (AU)