Scientific research has widely demonstrated that extra virgin olive oil is good for you. The latest confirmation comes from the study “Beneficial effects of extra virgin olive oil: molecular mechanisms involved”, presented at theUniversity of Milan during the conference “Olive Oil: When Science is Served at the Table”, which showed that diets enriched with EVO oil with a high polyphenol content are associated with a healthier metabolic profile.
Despite the numerous scientific evidences on the health effects of EVO oil, however, consumers are poorly informed on the subject. A research conducted by theCarapelli Nutrition Institute – ETS Foundation, which reveals how over 46% of Italians do not know the details relating to the benefits of this food, so much so that 35% use less than 2 spoonfuls a day, when instead experts recommend using at least 3-4. And it is precisely with the aim of filling these gaps, accentuated in the younger age groups, and of promoting a correct food culture, that the Carapelli Nutrition Institute has organized the conference, to promote a meeting between science and information, highlighting the improvements and areas of intervention for a greater awareness of citizens.
Promoted by the Carapelli Nutritional Institute – ETS Foundation and conducted by the University of Milan, in collaboration with those of Perugia, Padua and Naples, the research presented today has demonstrated that diets enriched with EVO oil with a high polyphenol content, such as the Mediterranean diet, determine a healthier metabolic profile, with a positive effect on body weight and a significant improvement in the glycemic profile and therefore a reduction in the risk of diabetes. It is therefore a question of a a valid ally in fighting obesity and its serious complications, such as type 2 diabetes and metabolic diseases.
“The results of our research, in addition to being significant in themselves, will constitute a basis for starting new investigations and arriving at new fundamental discoveries, which will certainly be able to expand our knowledge on the benefits of an increasingly widespread and correct adherence to the Mediterranean diet for the prevention of diseases related to aging and obesity”, said the research manager, the Professor Enzo Nisoli of the University of Milan.
However, the mechanisms studied are little known to the public, so much so that according to the investigation approximately 24% of Italians do not know what polyphenols are, a percentage that rises to approximately 50% among young people under 25. This is why during the event an in-depth study on the characteristics and properties of polyphenols was presented by Professor Maurizio Servili, of the University of Perugia and member of the Scientific Committee of the Istituto Nutrizionale Carapelli Fondazione ETS. So how can we improve consumer knowledge? A rich round table, moderated by science communicator Elisabetta Bernardi, highlighted the three main areas: labeling, nutritional education and the role of general practitioners. Since over 80% of consumers say they read labels, it would be important for them to convey information on health benefits.
As explained by Prof. Maria Lisa Clodoveo of the University of Bari and Member of the Scientific Committee of the Carapelli Nutritional Institute ETS Foundation, however, the approval process for health claims is very complex and the only authorised claim – "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress” – it is difficult to understand, as also highlighted by the research, according to which over 30% of Italians do not know what this phrase means. The knowledge gap of consumers, especially young people, must therefore also be filled through education.
