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Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

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Page 1: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Olive oil and Health

Elias Castanas

University of Crete, School of Medicine, Heraklion, Greece

Page 2: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Leading Causes of Death for All Leading Causes of Death for All Males and Females Males and Females United States: 2001 United States: 2001

A Total CVD B Cancer C Accidents

D Chronic Lower Respiratory Diseases E Diabetes Mellitus F Alzheimer’s Disease

Source: CDC/NCHS.

Page 3: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Change in the US Death Rates* by Cause, 1950 & 2001

* Age-adjusted to 2000 US standard population.Sources: 1950 Mortality Data - CDC/NCHS, NVSS, Mortality Revised.2001 Mortality Data–NVSR-Death Final Data 2001–Volume 52, No. 3. http://www.cdc.gov/nchs/data/nvsr/nvsr52/nvsr52_03.pdf

21.8

180.7

48.1

586.8

193.9

57.5

194.4

245.8

0

100

200

300

400

500

600

HeartDiseases

CerebrovascularDiseases

Pneumonia/Influenza

Cancer

1950

2001

Rate Per 100,000

Page 4: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Epidemiological data

• Epidemiological studies indicate the role of olive oil in health promotion, especially in the prevention and treatment of chronic diseases

0

500

1000

1500

2000Total

Crete

Japa

n

Corfu

(GR)

Croat

iaIta

ly

Hollan

dUSA

Finlan

d

Mor

talit

y R

ate

(No)

Country

0

250

500

750 Cancer

0

200

400

600

800

1000Corronary Disease

Page 5: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Epidemiological data

0

100

200

300

400 Mediterranean Countries Northern Countries (Holland) USA

Alcoho

l

Added

fat

FishMea

t

Fruits

Veget

ables

Pulses

Bread

%0

of d

aily

food

inta

ke

Page 6: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Epidemiological data

Alcoho

l

Added

fat

FishM

eat

Fruits

Veget

ables

Pulses

Bread

0

100

200

300

400

500

%0

of d

aily

food

inta

ke Crete Mediterranean Countries

Page 7: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Food consumption in a small town Kroussonas 1999

No

ne

Fe

w

En

ou

gh

A lo

t

No

ne

Fe

w

En

ou

gh

A lo

t

Olive Oil0.07 0.93

Vegetables0.07 0.73 0.20

Butter0.60 0.40

Tomatoe0.33 0.67

Meat0.13 0.87

Salads0.07 0.40 0.53

Fish0.40 0.47 0.13

Onion0.07 0.60 0.33

Dairy Products0.33 0.67

Aromatic plants0.40 0.47 0.13

Sausages0.40 0.53 0.07

Fruits0.53 0.47

Home-Made sausages0.60 0.40

Spices0.07 0.53 0.33 0.07

Potatoes0.13 0.87

Salt0.47 0.40 0.13

Pasta-Rise0.33 0.40 0.27

Sugar0.33 0.40 0.27

Bread0.13 0.27 0.60

Honey0.53 0.27 0.20

Farine0.87 0.13

Coffee0.13 0.33 0.47

Pulses0.53 0.47

Tea0.47 0.53

Infusions0.07 0.53 0.27 0.13

No

ne

Fe

w

En

ou

gh

A lo

t

Nut-Almond0.40 0.47

Alcoholic drinks0.47 0.40 0.13

Wine0.13 0.73 0.13

Raki0.80 0.20

Bear0.33 0.67

Refreshments0.07 0.87 0.07

0-25% 50-75%

25-50% >75%

No

ne

Fe

w

En

ou

gh

A lo

t

No

ne

Fe

w

En

ou

gh

A lo

t

Olive Oil0.07 0.93

Vegetables0.07 0.73 0.20

Butter0.60 0.40

Tomatoe0.33 0.67

Meat0.13 0.87

Salads0.07 0.40 0.53

Fish0.40 0.47 0.13

Onion0.07 0.60 0.33

Dairy Products0.33 0.67

Aromatic plants0.40 0.47 0.13

Sausages0.40 0.53 0.07

Fruits0.53 0.47

Home-Made sausages0.60 0.40

Spices0.07 0.53 0.33 0.07

Potatoes0.13 0.87

Salt0.47 0.40 0.13

Pasta-Rise0.33 0.40 0.27

Sugar0.33 0.40 0.27

Bread0.13 0.27 0.60

Honey0.53 0.27 0.20

Farine0.87 0.13

Coffee0.13 0.33 0.47

Pulses0.53 0.47

Tea0.47 0.53

Infusions0.07 0.53 0.27 0.13

No

ne

Fe

w

En

ou

gh

A lo

t

Nut-Almond0.40 0.47

Alcoholic drinks0.47 0.40 0.13

Wine0.13 0.73 0.13

Raki0.80 0.20

Bear0.33 0.67

Refreshments0.07 0.87 0.07

0-25% 50-75%

25-50% >75%

Page 8: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Epidemiological data

ArgentinaBresilUSA

CanadaMexico

AustraliaJapan

S. ArabiaIran

RussiaSwiss

AlgeriaIsrael

JordanLebanon

SyriaTurkeyCyprus

EgyptLibya

TunisiaMorocco

0 1 2 3 4 5 6 7

Olive oil consumption (liters/year/capita)

Page 9: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Epidemiological data

Finland

Sweden

Denmark

Un. Kingdom

Irland

Holland

Belgium

Germany

Austria

Portugal

Spain

France

Italy

Greece

0 2 4 6 8 10 12 14 16 18

Olive oil consumption (Liters/year/capita)

Page 10: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Chemistry of Fatty acids

Saturated

Mono-Unsaturated

Poly-Unsaturated

Oxidized

Page 11: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Chemistry of Triglycerides

C

C

C

H

H O

H

OH

H

O

Page 12: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Fatty Acid Composition of Different Oils

Colza

SunflowerCorn

OliveSoja

Margarines

Groundnut

Duck Fat

Hen Fat

Pork Fat

ChocolateButter

0

10

20

30

40

50

60

70

80

90

100

% o

f tot

al c

onte

nt Satrated Monounsaturated Linoleic Linolenic

Page 13: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Constitution of olive oilFatty acids

1. Oleic (C18:1)

2. Linoleic (C18:2)

3. Linolenic (C18:3)

4. Arachidonic (C20:4)

5. Palmitoleic (C16:1)

6. Palmitic (C16:0)

7. Stearic (C18:0)1 2 3 4 5 6 7

0

10

20

30

40

50

60

70

% π

εριε

κτικ

ότης

Λιπαρό οξύ

Page 14: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Olive oil constitutionOther ingredients

• Vitamin Α• Vitamin Ε• Provitamin Α

– α-caroten– β-caroten

• Phytosterols• Saponins• Coumarins

• Dithiones• Indols• Terpens• Isoflavones• Polyphenols• Phylic acin• Proteases inhibitors

Page 15: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Effect of Olive oil on cell function

• Replacement of saturated fatty acids from cell walls (better cell plasticity)

• Import of antioxidant microconstituents (ex. Vitamin A, Vitamin E) and decrease of oxidized lipids.

• Replacement of oxidized lipids from vessel walls.

Page 16: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Atherosclerosis

Page 17: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Detection of oxidized proteins in vascular endothelium

Page 18: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Detection of oxidized proteins

Page 19: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Experimental data

Before After-5

0

5

10

15

20

25

30

35

40

45T

OC

μM

Page 20: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Experimental data

Before After

0.90

0.92

0.94

0.96

0.98

1.00

1.02

1.04

1.06

1.08

1.10

1.12

1.14

1.16

1.18

TA

C μ

M

Page 21: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Population StudiesAntioxidants and Atherosclerosis

No Cases-Sex Age Years of Study Rel Risk 805 ? 1 65-84 5 0.32 5133 ?+? 2 30-69 20 0.73?0.67? 34789 ? 3 40-75 6 1.08 1900 ? 4 49-59 14 1.6 552 ? 5 50-69 15 0.27 12763 ? 7Countries 6 40-59 25 0.50

1 Hertog et al., Lancet 342, 1007-1011, 1993; 2 Knekt et al. Brit. Med. J. 312, 478-481, 1996; 3 Rimm et al. Ann. Int. Med. 125, 384-389, 1996; 4 Hertog et al. Am. J. Clin. Nutr. 65, 1489-1494, 1997; 5 Keli et al. Arch. Int. Med. 156, 637-642, 1996; 6 Hertog et al. Arch. Int. Med. 155, 381-386, 1995

Page 22: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

No of cases-sex Age Years of Study Rel. Risk 805 ? 1 65-84 5 1.2 120852 ? +? 2 55-69 4,3 1 9959 ? +? 3 15-99 24 0.5 1

Population StudiesAntioxidants and Cancer

1 Hertog et al. Nutr. Cancer 22, 175-184, 1994 ; 2 Goldbohm et al. Am. J. Epidemiol. 141 (Suppl) s61, 1995; 3 Knekt et al. Am. J. Epidemiol. 146, 223-230, 1997

Page 23: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Flow-chart of transformations in the agro-alimentary industry

conservation pretreatmentprimary

transformation

mixing of materials

secondary transformation

(cooking, extraction, etc)

Conservationmethods

Conditioning and storage

Raw Material

Finalized Product

Page 24: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Olive Oil

Store in inox boxes, or other inert material (stained glass, …) in the absence of air or heating (oprimaltemperature 15°C)

Possible oxidation of fatty acids and antioxidants if stored improperly (presence of O2, UV, heating, …)

Relatively stable product in the proper conditioning

Conditioning

Storage

Possible loss of polyphenols

Clarification

Use inox

Use a rapid centrifugation step

Loss of polyphenols in the water phase

Olive oil separationPression, centrifugation

Avoid oxygen contact (work in steal knead)

Use inox

Do not heat excessively

Penetration of polyphenols in the oil phase

TransformationWashing, kneading, mixing, water addition

Avoid olive shock

Minimize the storage time

Keep olives in an aerated place

Olive oil quality depends on the harvesting, storage and transport conditions

Oxidation of fatty acids and polyphenols

Lipolysis (increased acidity)

Storage and transport of olives

NegativePositive

RecommendationsNutritional impact of

transformationTransformation step

Store in inox boxes, or other inert material (stained glass, …) in the absence of air or heating (oprimaltemperature 15°C)

Possible oxidation of fatty acids and antioxidants if stored improperly (presence of O2, UV, heating, …)

Relatively stable product in the proper conditioning

Conditioning

Storage

Possible loss of polyphenols

Clarification

Use inox

Use a rapid centrifugation step

Loss of polyphenols in the water phase

Olive oil separationPression, centrifugation

Avoid oxygen contact (work in steal knead)

Use inox

Do not heat excessively

Penetration of polyphenols in the oil phase

TransformationWashing, kneading, mixing, water addition

Avoid olive shock

Minimize the storage time

Keep olives in an aerated place

Olive oil quality depends on the harvesting, storage and transport conditions

Oxidation of fatty acids and polyphenols

Lipolysis (increased acidity)

Storage and transport of olives

NegativePositive

RecommendationsNutritional impact of

transformationTransformation step

Page 25: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Features of the Mediterranean Diet

Mediterranean Western

Conviviality + ±

Frugality (Cost) + -

Diversity + +

Culinary know-how + +

Nutritional Equilibrium + -

Health effects + -

Page 26: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

CulturePrimary EconomyNatural Products

Non-transformed or slightly transformed

products

Finances

TechnologyLuxurious Products

MediterraneanCountries

NorthernCountries

Economical flow among countries

Agro-alimentary

Agro-alimentary

Page 27: Olive oil and Health Elias Castanas University of Crete, School of Medicine, Heraklion, Greece

Factors affecting the penetration of olive oil in non-consuming

countriesPositive• Variety of products• Nutritional value• Cultural status• Health effects

Negative• Cost• Nutritional habits of

the country• Cultural level-history