Olive oil, the Mediterranean diet, and cardiovascular health

In recent years, the Mediterranean diet has become increasingly popular, gaining widespread attention among the nutrition and research communities. Increasing awareness of the role of fats, sugars, and processed foods in obesity, cardiovascular disease, diabetes, and cancer is generating modifications in dietary habits. Many of those interested in weight loss, cardiovascular disease prevention, and other health issues are largely inclined to adopt the Mediterranean diet. The Mediterranean diet encourages a balanced intake of a broad range of foods and does not require exclusive adherence to a single nutrient or type of food. The popularity of pizza, pasta, and beans, elements of the Mediterranean diet, suggests that it can satisfy many dietary preferences. Ultimately, it is pivotal that Mediterranean diet foods are prepared without SFA, and regularly incorporate olive oil, fresh vegetables, and lean meats. Olive oil is a type of food that can easily replace commonly used animal oils, lard, and butters that are detrimental to one's health. Research has demonstrated the advantageous effects of olive oil on health on the epidemiologic and cellular levels. Much more research needs to be conducted especially at the cellular level, to more fully understand the pathways by which oleic acid and the polyphenols in olive oil help to reduce cardiovascular disease risk factors. In addition, clinical studies, prospective or randomized, with hard outcomes such as death or myocardial infarction, are still lacking and difficult to conduct. Nevertheless, current evidence suggests that the components within EVOO exert a beneficial effect on cardiovascular health. As such, it seems that integrating olive oil as a dressing, condiment, and cooking lubricant would be a positive health benefit in light of increasing rates of cardiovascular disease and obesity rates within the United States, the Mediterranean regions, and worldwide. © 2008 American College of Surgeons.