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Olive oil and Health. Elias Castanas University of Crete, School of Medicine, Heraklion, Greece. DChronic Lower Respiratory Diseases EDiabetes Mellitus FAlzheimer’s Disease. - PowerPoint PPT Presentation
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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.
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
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
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
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
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%
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)
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)
Chemistry of Fatty acids
Saturated
Mono-Unsaturated
Poly-Unsaturated
Oxidized
Chemistry of Triglycerides
C
C
C
H
H O
H
OH
H
O
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
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
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
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.
Atherosclerosis
Detection of oxidized proteins in vascular endothelium
Detection of oxidized proteins
Experimental data
Before After-5
0
5
10
15
20
25
30
35
40
45T
OC
μM
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
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
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
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
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
Features of the Mediterranean Diet
Mediterranean Western
Conviviality + ±
Frugality (Cost) + -
Diversity + +
Culinary know-how + +
Nutritional Equilibrium + -
Health effects + -
CulturePrimary EconomyNatural Products
Non-transformed or slightly transformed
products
Finances
TechnologyLuxurious Products
MediterraneanCountries
NorthernCountries
Economical flow among countries
Agro-alimentary
Agro-alimentary
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