Daily Archives: May 24, 2016

  • Olive oil was Spain's most representative exported product during the past year

    The Spanish Ministry of Agriculture, Food and Environment (Magrama) has updated the indicators of the food industry in the period 2014-2015; and for the third consecutive year it has published sectoral data sheets with the 13 subsectors analyzed, including fats and oils.

    According to the report, in 2014, net sales of food and beverage industry product amounted to 93,396 million euros, representing an increase of 2.1% over 2013. Of this figure, ranking second, behind the meat industry, appears the subsector of fats and oils, which accounted for 11%, with 10,262 million euros.

    The report details the number of companies in the field of fats and oils and their distribution by stratum of employees amounted to 1,599, of which 237 were for companies without employees.

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    The Spanish Ministry of Agriculture, Food and Environment (Magrama) has updated the indicators of the food industry in the period 2014-2015; and for the third consecutive year it has published sectoral data sheets with the 13 subsectors analyzed, including fats and oils. According... 
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  • Italian Study Endorses Mediterranean Diet's Benefit for Stroke Prevention

    A recent review of the role of Mediterranean diet in relation to the risk of stroke found that the traditional Mediterranean way of eating, including societal and cultural factors, is a cost-effective intervention to lower the risk of stroke and other vascular conditions. The review was conducted by Antonio Di Carlo of the Institute of Neuroscience, Italian National Research Council in Florence, Italy, and colleagues, and was published in Volume 8 of the Agriculture and Agricultural Science Procedia.

    The authors described their approach, saying, “We will review main evidences on the links between nutrition and cerebrovascular disease, focusing on fruit and vegetables, and olive oil, considered in light of their role as components of the Mediterranean diet.” They looked first at how fruit and vegetable consumption affect the risk of stroke, and found studies conducted around the world, all of which concluded that the consumption of more fruits and vegetables reduced the risk of stroke. The reduction varied depending on the study, but taken together, they appear to demonstrate that fruits and vegetables lower stroke risk.

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    A recent review of the role of Mediterranean diet in relation to the risk of stroke found that the traditional Mediterranean way of eating, including societal and cultural factors, is a cost-effective intervention to lower the risk of stroke and other vascular conditions. The... 
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