Daily Archives: June 6, 2014

  • Medical Research: Olive Oil in Diet for Cardiovascular Disease Prevention

    MedicalResearch.com Interview with Prof Jordi Salas-Salvadó

    MedicalResearch: What are the main findings of the study?

    Answer: The main findings of our study are that olive oil consumption, especially the extra-virgin variety (which is the olive oil with the best quality because it has higher amounts of bioactive compounds than other varieties), is associated with a reduced risk of suffering from cardiovascular disease (stroke, myocardial infarction…) and also cardiovascular death in an elderly Mediterranean population from Spain who were at high cardiovascular risk (because they had several cardiovscular risk factors such as smoking, being overweight or obese, having a family history of cardiovascular disease…).

    We have conducted an observational study including more than 7000 individuals who had participated in a randomized clinical trial to evaluate effects of a Mediterranean Diet in on the primary prevention of cardiovascular disease.

    MedicalResearch: Were any of the findings unexpected?

    Answer: As hypothesized, our study underscore the healthy benefits of olive oil in the prevention of cardiovascular disease and cardiovascular death. The protection was stronger for the extra-virgin olive oil variety.

    We found that per each 10 g/d (about 1 table spoon) intake of extra-virgin olive oil there was a 10% reduction in the risk of cardiovascular disease and 7% reduction in the risk of cardiovascular death.

    This could be explained because virgin olive oil is rich in monounsaturated fat that is more difficult to be oxidized, but also because virgin olive oil is very rich in phytosterols, polyphenols, and other antiinflammatory molecules that can protect from cardiovascular disease.

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    MedicalResearch.com Interview with Prof Jordi Salas-Salvadó MedicalResearch: What are the main findings of the study? Answer: The main findings of our study are that olive oil consumption, especially the extra-virgin variety (which is the olive oil with the best quality because... 
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  • Recipe: Thasos Greek Taverna's Green chickpea spread with Olive Oil

    Look for green garbanzo beans in the frozen food section at natural or health food stores.

    INGREDIENDS:
    1 10-ounce bag frozen green garbanzo beans
    2 large cloves garlic comfit (*see note below)
    1 sprig fresh rosemary, leaves picked
    ½ cup extra virgin olive oil, plus more for drizzling and preferably Pallada olive oil brand
    ¼ cup fresh-squeezed lemon juice
    ¼ cup water
    Salt and fresh ground black pepper, to taste
    Toasted pita bread, for serving
    Sliced scallion, for garnish, optional
    Fresh dill sprigs, for garnish, optional

    DIRECTIONS:
    – Blanch chickpeas in salted, boiling water until tender but still green.
    – Using a food processor fitted with a blade attachment, combine garlic, rosemary and ¼ cup olive oil.
    – Add chickpeas, remaining olive oil and lemon juice, season with salt and pepper, to taste.
    – Slowly add water until a light, fluffy consistency is achieved.
    – Do not over-process. Garnish with olive oil drizzle, scallions and dill, if desired.
    – Serve with toasted pita bread triangles.

    Makes about 2 cups.

    Nutrition information per 1 tablespoon: 47 calories, 72% calories from fat, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 1 g protein, 1 mg sodium, 1 g fiber

    *Note: To make garlic comfit, slice ¼ inch off the top of a whole head of garlic. Place on a sheet pan and roast in a 350-degree F oven until tender, about 30 minutes.

    Recipe Source

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    Look for green garbanzo beans in the frozen food section at natural or health food stores. INGREDIENDS: 1 10-ounce bag frozen green garbanzo beans 2 large cloves garlic comfit (*see note below) 1 sprig fresh rosemary, leaves picked ½ cup extra virgin olive oil, plus more for... 
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