Olive oil and health: past, present and future of the prince of the Mediterranean dietPubblicato il 9 March 2019
Extra-virgin olive oil is the main source of fat in the Mediterranean area, and this distinguishes the famous Mediterranean diet from other dietary regimens. The goal of the conference “Olive oil: past, present and future of the prince of the Mediterranean diet,” scheduled for Friday 15th March at 2.30pm, is to inform the citizens not only of the nutritional value, but also of the positive prevention effects provided by a daily use of evo oil. The conference will present historical, technical, nutritional information but also give advice on how to choose a quality extra-virgin olive oil, avoiding the so-called “Italian sounding” effect.
In addition to being used as food, olives and olive oil have an extremely important cultural value. There are thousands of cultivars and different types of extra-virgin olive oils, which are the main source of fat in the Mediterranean diet. Olive oil, in particular evo oil, produces multiple beneficial effects for human health. Recently, the US FDA (Food and Drug Administration) certified that a daily consumption of a couple of tablespoons of oils containing high levels of oleic acid can reduce the risk of heart diseases.
The calendar includes three sessions, moderated by Deborah Bonazza of Azienda Sanitaria Universitaria Integrata di Trieste (Asuits). The first will feature Elena Parovel of Parovel Group who will talk about “The roots of olive oil in our territory.”
Thereafter, there will be a roundtable entitled “Olive oil and health: the state of the art” with Silvia Palmisano, researcher of the Medical Sciences and Health Department at the University of Trieste, Asuits doctor Catrin Theresia Simeth, Saveria Lory Crocè, Associate Professor at the University of Trieste and Director of the Specialisation School in Gut Diseases, Antonella Calabretti, lecturer in Pharmaceutical Legislation at the University of Trieste and Food Chemistry at the University of Basilicata, and Natalia Rosso, researcher at the Italian Liver Foundation.
The last session, entitled “New frontiers,” will feature again Antonella Calabretti and Elena Parovel.