- CIBERobn researchers, in collaboration with other participants in the PREDIMED study centers have evaluated what types of fats are associated with an increased risk of cardiovascular disease and mortality. They have also investigated the effect of substituting some dietary fats...
CIBERobn researchers, in collaboration with other participants in the PREDIMED study centers have evaluated what types of fats are associated with an increased risk of cardiovascular disease and mortality. They have also investigated the effect of substituting some dietary fats for others regarding cardiovascular disease.
The study, led by Dr. Marta Guasch-Ferré and Jordi Salas-Salvadó, CIBERobn principal investigator and director of the Human Nutrition Unit of the Rovira i Virgili University and the two members of the Health Research Institute Pere Virgili (IISPV), have been published in the prestigious scientific journal The American Journal of Clinical Nutrition this month.
As reported by the CIBERobn on its website, the most notable results of this publication show that participants with higher consumption of monounsaturated and polyunsaturated fats (mainly from vegetalorigin, such as olive oil and nuts) had a lower risk of cardiovascular disease (between 32 and 50% less) compared with participants with a lower consumption of these fats.
However, participants with higher consumption of saturated fats and so-called trans (fats mainly from animal products and processed foods such as bakery products) had a higher risk of heart disease (up to 30% more).
Finally, this study also shows that replacing the consumption of saturated and trans fats with monounsaturated and polyunsaturated fats (eg nuts instead of industrial bakery) is beneficial in preventing cardiovascular disease and mortality.
Specifically, data from the 7,038 high cardiovascular risk participants in the PREDIMED study, who were followed for six years, were analyzed. According to CIBERobn, the results emphasize the health benefits of the Mediterranean diet in disease prevention and the importance of replacing the consumption of unhealthy fats with fats that have been shown to be healthier.
However, if these saturated and trans fats are replaced by other foods high in carbohydrates (especially refined carbohydrates) a reduction in cardiovascular risk is not achieved.
The Predimed study was conducted by a consortium of Spanish researchers from different universities and hospitals and has been largely funded by the Carlos III Health Institute.
The main results of Predimed were published in 2013 in the scientific journal The New England Journal of Medicine showing that eating a Mediterranean diet supplemented with olive oil or nuts reduces the risk of cardiovascular disease (myocardial infarction, stroke or cardiovascular death) up to 30% in a high cardiovascular risk population (diabetic, overweight, hypertension or high cholesterol, …).
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- Call for proposals for the award of grants for the organisation of promotional and scientific events relating to olive oil and table olives in the IOC member countries 2016 Following decisions to implement budgetary restrictions, this year the IOC will be issuing only one call...
Call for proposals for the award of grants for the organisation of promotional and scientific events relating to olive oil and table olives in the IOC member countries 2016
Following decisions to implement budgetary restrictions, this year the IOC will be issuing only one call for expressions of interest in grants for generic promotion activities in member countries. A ceiling of €10 000 has been fixed for applications and dossiers must reach the IOC by 5 February 2016 at the latest.
Applications can also be submitted at any time for grants of less than €5 000 for both technical cooperation and promotion activities. Applications will be considered by order of arrival and the IOC Executive Secretariat will make every effort to ensure that the largest number of member countries (including those of the EU) can receive at least one grant.
The Council has decided that in 2016 it will award technical cooperation grants exclusively for activities relating to olive diseases (particularly Xylella fastidiosa), the environmental footprint, assistance for setting up physico–chemical testing laboratories and tasting panels in member countries that do not yet have IOC-recognised facilities and the Marrakech World Germplasm Collection.
In the case of promotion grants, activities may be in the form of educational and information campaigns showcasing the chemical and organoleptic characteristics of olive products or their nutritional and health-promoting properties, or in the form of scientific seminars or initiatives such as the organisation of seminars, trade fairs, symposiums and workshops, information points at food and nutrition fairs, the production of promotional material (brochures, CDs, books, etc) or the invitation of international experts to take part in the planned activity.
Grants will be awarded for activities or events implemented between 1 April 2016 and 31 March 2017.
In the climate of budgetary restrictions, the Council decided to assign no funding for grants for non-member country associations that have signed the self-monitoring quality control agreement in their home markets.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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