Mediterranean Food &
Olive Oil, Vegetables

Several epidemiological studies in Mediterranean countries strongly support the relationship between the Mediterranean diet and the low incidence of coronary heart disease, as well as certain types of cancer, in particular those of the digestive and respiratory tract, as well as breast cancer.

The usual components of the Mediterranean diet are vegetables, fruits, beans, cereals and olive oil, as the main source of fats. The natural antioxidants present in food are able to regulate the presence of free radicals in the body, thus avoiding their harmful effects.

The physiological benefits of consumption of olive oil and vegetables typical of this diet are linked to the presence of high amounts of antioxidants contained in them, with high antioxidant activity and with no toxicity, even in large concentrations both in vitro and in vivo.

Mediterranean Food &

The scientific evidence accumulated around EVOO (Extra Virgin Olive Oil), and the benefit of all its major and minor components, makes us understand why the goodness of the Mediterranean Diet.

The well-known Predimed study, a high quality randomized controlled study, clearly determined the healthy effect of EVOO as a fundamental basis of the Mediterranean diet.(1*)

Many other reviews, meta-analysis and scientific publications demonstrate the relationship between EVOO and the Mediterranean diet, related to the reduction of risk factors and mortality, cardiovascular disease, coronary heart disease, myocardial infarction, overall cancer incidence, neurodegenerative diseases and diabetes.(2*)

(1*) – Estruch R, Ros E, Salas-Salvadó J, et al. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. New England Journal of Medicine 2018; 378: e34. DOI: 10.1056/NEJMoa1800389.

(2*) – Dinu M, Pagliai G, Casini A, et al. Mediterranean diet and multiple health outcomes: an umbrella review of meta-analyses of observational studies and randomised trials. European journal of clinical nutrition 2017; 1: 14.