Research from the IMIM is essential for approval by the European Food Safety Authority (EFFSA) of a health claim
- The IMIM research group’s studies into cardiovascular risk and nutrition have been essential in establishing the protective effect of the polyphenols in extra virgin oil.
- Only 20% of all health claims submitted are approved by the EFSA
- It is an important milestone creating a link between research and companies.
Barcelona, 24th May 2011. At the request of the European Commission, the European Food Safety Authority (EFSA) has produced a scientific opinion called a health claim about a food product, in this case about the healthy properties of olive oil. The statement “consuming olive oil rich in polyphenols (hydroxytyrosol, 5mg/day) contributes to the protection of blood lipids against oxidative stress“, has been possible thanks to the contribution from the cardiovascular risk and nutrition research group at IMIM (Hospital del Mar Research Institute). The approval of this claim will allow the message about the protective effect of virgin olive oil to be included on the product’s label, together with the recommended daily consumption for the protection to be effective.
The EFSA is the EU body responsible for assessing food risks. In close collaboration with the national authorities, and in open consultation with the interested parties, it provides independent scientific advice and clear communication about the existing and emerging risks. The EFSA is also the competent European body for making statements about the health properties of certain foods. A statement of health properties is defined as any claim that affirms, suggests or implies that there is a relationship between a category of foods, a food or one of its constituents and health. Since 2002, the year of its creation, the EFSA has only validated around 20% of requested health claims, the majority relating to active ingredients and not to foods. On this occasion it has also approved the relationship between walnuts and an improvement in the function of blood vessels and the effect of caffeine on alertness and physical endurance.
To validate the claim, made at the request of one or more companies, the EFSA contacts the researchers of excellence in the field and examine all the existing scientific studies on the issue. Based on the data submitted for this specific claim, the EFSA has concluded that there is a cause-effect relationship between consuming the polyphenols in olive oil and the protection of LDL particles from oxidative stress. High cholesterol is dangerous, but the greatest danger is when the cholesterol is oxidised because this can easily promote atherosclerosis (a build-up of fatty deposits on the artery walls).
“Our group has been studying the effects of extra virgin olive oil on health for twelve years and we have demonstrated that consuming olive oil increases the levels of high density lipoprotein (HDL), the good cholesterol, and that this effect is directly proportional to the content of polyphenols”states Dr. M ª Isabel Covas, coordinator of the cardiovascular risk and nutrition research group at IMIM.
“In addition, and in collaboration with the Clinical research group in Human Pharmacology and Neuroscience at IMIM, we have confirmed the involvement of the polyphenols in olive oil in the reduction of lipid oxidation, one of the main risk factors for cardiovascular disease” adds the researcher.
The amount of virgin olive oil that should be consumed daily will depend on the amount of polyphenols contained in each oil, which can vary from one virgin olive oil to another, but in general it is recommendable to consume between 25ml and 40ml daily, which is two or three tablespoons – amounts that can be easily consumed within the context of a balanced diet.
It should also be noted that the researcher M ª Isabel Covas has recently been awarded the “1st Catalan Oils Award for the researcher, professional or manager who has excelled in their work to disseminate extra virgin olive oil with a Protected Designation of Origin” which is granted by the producers from the five protected designations of origin of olive oil in Catalonia. Dr. Covas also received the AEMO Award (Spanish Association of Olive Municipalities) in 2009 and in the same year, the Carles Martí Heinneberg award granted by the Danone Institute for her career in researching nutrition.
For more information
Communication Department at IMIM: Rosa Manaut, Tel: 618509885 or Marta Calsina Tel: 933160680 / 638720000