scholarly journals Including Extra Virgin Olive Oil May More Improve Glycemic Control despite Similar Weight Loss Compared to the Diet Recommended by the Prostate Cancer Foundation: A Randomized, Pilot Study

2017 ◽  
Vol 08 (10) ◽  
pp. 880-890
Author(s):  
Mary M. Flynn ◽  
Jennifer Cunningham ◽  
Joseph Renzulli ◽  
Anthony Mega
Keyword(s):  
Prostate Cancer ◽  
Weight Loss ◽  
Pilot Study ◽  
Glycemic Control ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Similar Weight

Comparing diets for weight loss and improvement in biomarkers in men with prostate cancer on surveillance: A pilot study.

2017 ◽  
Vol 35 (5_suppl) ◽  
pp. 159-159 ◽  
Author(s):  
Sharon Benson
Keyword(s):  
Prostate Cancer ◽  
Weight Loss ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Dietary Treatment ◽  
Extra Virgin Olive Oil ◽  
Increase Risk ◽  
Diet Compliance ◽  
Similar Weight

159 Background: Weight loss is recommended for treatment of prostate cancer, yet the most efficacious diet is not clear. The diet should improve biomarkers for prostate cancer, not increase risk of other chronic diseases, and be acceptable for long term use. Ascertaining appropriate dietary treatment for men on surveillance is crucial in preventing future cardiovascular disease, which is the leading cause of death in these men. Methods: Men with prostate cancer on surveillance and/or with untreated biochemical relapse followed 2 diets for 8 weeks of weight loss with random assignment to the order: (1) the diet recommended by the Prostate Cancer Foundation (PCF); (2) a plant-based, olive oil diet (PBOO), which included 3 tablespoons of extra virgin olive oil/ daily. After completing both diets, participants selected one of the diets for 6 months of follow-up (FU). Results: 30 started the protocol; 12 dropped out, 11 due to diet compliance (n = 3 PBOO; n = 8 PCF); 18 completed the 8 weeks of both diets and are reported here. Mean age: 66.6 + 5.9; baseline BMI: 30.9 + 2.7 kg/m2. Thirteen of the 18 have chosen the PBOO for FU. Conclusions: These results suggest a benefit with the PBOO diet in lowering insulin and glucose, and improving insulin function compared to the PCF diet. Despite similar weight loss, energy intake was higher on the PBOO diet. In addition, the PBOO diet was preferred over the PCF diet for long-term use. [Table: see text]

scholarly journals Effectiveness of Mediterranean Diet Implementation in Dry Eye Parameters: A Study of PREDIMED-PLUS Trial

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1289
Author(s):  
Ignacio Molina-Leyva ◽  
Alejandro Molina-Leyva ◽  
Blanca Riquelme-Gallego ◽  
Naomi Cano-Ibáñez ◽  
Laura García-Molina ◽  
...  
Keyword(s):  
Weight Loss ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Dry Eye ◽  
Virgin Olive Oil ◽  
Intervention Group ◽  
Extra Virgin Olive Oil ◽  
Ocular Surface Disease Index ◽  
Intensive Intervention ◽  
Diet Pattern

The purpose of this study is to evaluate the effect of a Mediterranean diet supplemented with extra virgin olive oil and nuts on dry eye parameters. The participants in this study were randomized into one of the two interventional arms: (1) a standard intervention group, a Mediterranean diet supplemented with extra virgin olive oil and nuts; and (2) an intensive intervention group, based on a hypocaloric Mediterranean diet and an intensive lifestyle program with physical activity and weight-loss goals. In both groups, common dry eye tests were conducted at baseline and after six months: the Ocular Surface Disease Index (OSDI), the Dry Eye Scoring System (DESS), tear break-up time (TBUT), the Schirmer’s test, and the Oxford staining grade. Sixty-seven eyes were examined. After six months, dry eye parameters improved in both groups; differences between groups were favorable for the intensive intervention group. The implementation of a Mediterranean diet pattern was beneficial for the selected patients with dry eye, and could be beneficial for patients with dry eye in general. Behavioral support for diet adherence and the promotion of healthy lifestyles (exercise) and weight loss (calorie restriction) have an added positive effect.

Effect of extra virgin olive oil consumption on glycemic control: a systematic review and meta-analysis

2021 ◽  
Author(s):  
Fereshteh Dehghani ◽  
Mojgan Morvaridzadeh ◽  
Ana Beatriz Pizarro ◽  
Tohid Rouzitalab ◽  
Masoud Khorshidi ◽  
...  
Keyword(s):  
Systematic Review ◽  
Glycemic Control ◽  
Olive Oil ◽  
Meta Analysis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Consumption

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia
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