Center for National Research in Avellino, Italy
Dr. Gian Russo, of the CNR in Italy, and me.
We had the distinct privilege of having lectures presented just for us by three brilliant scientists of the Center of National Research in Avellino, Italy. The following information is taken from my notes from each lecture.
On Thursday, May 19, 2011, Dr. Gian Russo presented "Minor Components in Extra Virgin Olive Oil: Myth or Reality?". He started his lecture by telling us about the Sirena d/Oro contest. At this event, olive oil producers are judged by a committee and one is voted "best olive oil". The goal is to educate consumers and make them aware of good olive oil. Olive oil contributes to good health. It affects cardiovascular, cancer, & neuro-degeneration. EVOO components that affect health especially are the phenols and sterols. Olive oil lowers cholesterol of natural sterols in fat-based foods. Noted in 1950's: plant sterols were able to prevent absorption of cholesterol. In September, 2000, FDA approved claim that sterols lower incidence of cardiovascular disease. There are USDA accepted amounts. "Bioavailability" means that part of an ingredient or bioactive molecule that is absorbed and comes available site of action. Bioavailability of sterols inhibits absorption of cholesterol. But, a person can't consume amount of olive oil in a day (one liter) to obtain optimum benefits because a person would also be taking in high amount of lipids; this is the paradox of olive oil. Phenols cause the taste of herbal, fruity, pungent and bitter. Phenols belong to a large class of chemicals called "phyto chemicals". Phyto chemicals are present in foods. Phenols work as antioxidants and stabilize free radicals (free radicals damage cells).
Definition of chemopreventive agent: prevent cancer, inhibit, efficacy in human, efficacy in experimental animals, lack of toxicity or side effects, compound approved by FDA, found in foods.
Chemopreventive mechanism-- means to suppress or block.
Phenol and preventing cancer studies are increasing.
Phenols in EVOO and cancer: data are very limited. Two interesting articles to read are: "Chemoprevention - An Essential Approach to Controlling Cancer" by Michael Sporn and "Cancer Chemoprevention" by Yoo Young Surh. The Italian cancer research logo is misleading because it incorporates an olive oil bottle and their studies are only "in vitro" studies so can't really apply "in vivo" (to study affect in people). There is biotransformation of compound (molecule) "in vivo". 40 ml. is the suggested amount daily intake of EVOO. This amount does not provide minimum concentration required to show antioxidant "in vivo". Studies do not show significant effect of phenols on humans. It is felt that what is happening is the "sinergistic effect": "the sum that makes the total". Low concentration of antioxidants can synergize within the cell triggering several pathways, all controlling cell death and cell proliferation.
Single cells help each other when a person eats all the foods of Mediterranean Diet and extra virgin olive oil.
The cells enhance each other. "2 + 2 does not always make 4 . . can be 10"
"Olive oil and health--lots of research done--lots of research to be done"
Bioavailability is key to get concentration of molecule in blood to be effective.
"The Mediterranean Diet is a heritage of the past and a resource for the future."
European Project --- Dr. Russo mapped and compared edible oils: olive, peanut, sunflower, corn, argan, rapeseed, & soybean. Rapeseed oil may be "better" than EVOO but rapeseed doesn't taste good!
We also had the pleasure of a lecture by Dr. Rosalba Giacco at the Instituto di Scienze dell' Alimentazione-Center for National Research. The title of her lecture was "Mediterranean Diet: Cereal Intake and Health". The notes from her lecture are as follows: Dr. Giacco is an expert on diabetes and is focusing her work on the glycemic index. She's studying the metabolic effect on cardiaovascular disease and the Mediterranean Diet.
MD characteristics: high olive oil intake, high cereal (grain) intake, high legumes intake, high vegetables and fruits intake, low animal fat intake, moderate eggs and dairy products intake. Cereals (grains) are carbohydrates that have metabolic affect which in turn affects insulin tolerance. Increased blood glucose causes endothelial dysfunction which leads to athersclerosis. The presence of post-prandial plasma glucose is a risk factor for cardiovascular disease. Dietary carbohydrates are past, bread, legumes, vegetables and fruit. In a study in which the plasma glucose of 50 grams of spaghetti, bread and potatoes it was determined that plasma glucose was lower with spaghetti, next lowest was potato plasma glucose was highest after eating bread. Factors why: CHO content, fiber insulin and fructoligosaccharides, type of starch (resistant starch, etc.), and physical structure of foods. This is where the such things as processed foods comes into play. Fiber needs to be high in viscosity to allow gastric emptying and start signal to brain to regulate satiety. Intake of food regulation affects production of liver function and metabolism and absorption. The point is to affect Glycemic Index. The goal is to have a low glycemic index. Among cereal foods: white bread causes the highest GI, spaghetti causes intermediate level GI and legumes produce the lowest GI. Leavened products produce high GI. The include white bread, pizza, hard toasted bread are porous (have gas bubbles). However, potato dumplings (gnocchi) are not porous which accelerates digestion and absorption of CHO, therefore, person doesn't gain weight eating this kind of carbohydrate. This was examined by electron microscopy. Weight is first step to reducing diabetes. Low physical activity is factor in increasing diabetes incidence.
On Thursday, May 19, 2011, Dr. Gian Russo presented "Minor Components in Extra Virgin Olive Oil: Myth or Reality?". He started his lecture by telling us about the Sirena d/Oro contest. At this event, olive oil producers are judged by a committee and one is voted "best olive oil". The goal is to educate consumers and make them aware of good olive oil. Olive oil contributes to good health. It affects cardiovascular, cancer, & neuro-degeneration. EVOO components that affect health especially are the phenols and sterols. Olive oil lowers cholesterol of natural sterols in fat-based foods. Noted in 1950's: plant sterols were able to prevent absorption of cholesterol. In September, 2000, FDA approved claim that sterols lower incidence of cardiovascular disease. There are USDA accepted amounts. "Bioavailability" means that part of an ingredient or bioactive molecule that is absorbed and comes available site of action. Bioavailability of sterols inhibits absorption of cholesterol. But, a person can't consume amount of olive oil in a day (one liter) to obtain optimum benefits because a person would also be taking in high amount of lipids; this is the paradox of olive oil. Phenols cause the taste of herbal, fruity, pungent and bitter. Phenols belong to a large class of chemicals called "phyto chemicals". Phyto chemicals are present in foods. Phenols work as antioxidants and stabilize free radicals (free radicals damage cells).
Definition of chemopreventive agent: prevent cancer, inhibit, efficacy in human, efficacy in experimental animals, lack of toxicity or side effects, compound approved by FDA, found in foods.
Chemopreventive mechanism-- means to suppress or block.
Phenol and preventing cancer studies are increasing.
Phenols in EVOO and cancer: data are very limited. Two interesting articles to read are: "Chemoprevention - An Essential Approach to Controlling Cancer" by Michael Sporn and "Cancer Chemoprevention" by Yoo Young Surh. The Italian cancer research logo is misleading because it incorporates an olive oil bottle and their studies are only "in vitro" studies so can't really apply "in vivo" (to study affect in people). There is biotransformation of compound (molecule) "in vivo". 40 ml. is the suggested amount daily intake of EVOO. This amount does not provide minimum concentration required to show antioxidant "in vivo". Studies do not show significant effect of phenols on humans. It is felt that what is happening is the "sinergistic effect": "the sum that makes the total". Low concentration of antioxidants can synergize within the cell triggering several pathways, all controlling cell death and cell proliferation.
Single cells help each other when a person eats all the foods of Mediterranean Diet and extra virgin olive oil.
The cells enhance each other. "2 + 2 does not always make 4 . . can be 10"
"Olive oil and health--lots of research done--lots of research to be done"
Bioavailability is key to get concentration of molecule in blood to be effective.
"The Mediterranean Diet is a heritage of the past and a resource for the future."
European Project --- Dr. Russo mapped and compared edible oils: olive, peanut, sunflower, corn, argan, rapeseed, & soybean. Rapeseed oil may be "better" than EVOO but rapeseed doesn't taste good!
We also had the pleasure of a lecture by Dr. Rosalba Giacco at the Instituto di Scienze dell' Alimentazione-Center for National Research. The title of her lecture was "Mediterranean Diet: Cereal Intake and Health". The notes from her lecture are as follows: Dr. Giacco is an expert on diabetes and is focusing her work on the glycemic index. She's studying the metabolic effect on cardiaovascular disease and the Mediterranean Diet.
MD characteristics: high olive oil intake, high cereal (grain) intake, high legumes intake, high vegetables and fruits intake, low animal fat intake, moderate eggs and dairy products intake. Cereals (grains) are carbohydrates that have metabolic affect which in turn affects insulin tolerance. Increased blood glucose causes endothelial dysfunction which leads to athersclerosis. The presence of post-prandial plasma glucose is a risk factor for cardiovascular disease. Dietary carbohydrates are past, bread, legumes, vegetables and fruit. In a study in which the plasma glucose of 50 grams of spaghetti, bread and potatoes it was determined that plasma glucose was lower with spaghetti, next lowest was potato plasma glucose was highest after eating bread. Factors why: CHO content, fiber insulin and fructoligosaccharides, type of starch (resistant starch, etc.), and physical structure of foods. This is where the such things as processed foods comes into play. Fiber needs to be high in viscosity to allow gastric emptying and start signal to brain to regulate satiety. Intake of food regulation affects production of liver function and metabolism and absorption. The point is to affect Glycemic Index. The goal is to have a low glycemic index. Among cereal foods: white bread causes the highest GI, spaghetti causes intermediate level GI and legumes produce the lowest GI. Leavened products produce high GI. The include white bread, pizza, hard toasted bread are porous (have gas bubbles). However, potato dumplings (gnocchi) are not porous which accelerates digestion and absorption of CHO, therefore, person doesn't gain weight eating this kind of carbohydrate. This was examined by electron microscopy. Weight is first step to reducing diabetes. Low physical activity is factor in increasing diabetes incidence.
Dr. Rosalba Giacco & Dr. Gianvincenzo Barba
Dr. Barba started his lecture by asking the following questions: How Come the Mediterraneans seem to live longer than the rest of us? Could it be the climate? Is it something in the water? Is it the relaxing lifestyle? Dr. Barba answered his own questions by saying "Funnily enough, it's probably what they put in their sandwiches." He talked about Ansel Keys, the American doctor who, 60 years ago, developed the concept of the Mediterranean Diet by studying soldiers. Dr. Keys noted that soldiers had a low rate of cardiovascular disease in southern Italy compared to soldiers in the U.S.A. He also noted that cardiovascular disease mortality was less in south Europe as compared to northern Europe. The Mediterranean Diet refers to traditional diet popular in Crete, Greece, Italy and Spain. Keys studied the Mediterranean Diet in south Italy and Greece in the 1950's. It was mostly plant derived foods such as bread, pasta, vegetables, legumes, fresh and dried fruits, olive oil the main source of fat, moderate amount of fish, poultry dairies and egg consumption, red meat was seldom consumed, Wine consumption is allowed during meals in moderate amounts. It's basically vegetarian. Wine amount is personal and determined by how it's tolerated and metabolized--usually better in men than in women. The Mediterranean Diet is poor in saturated fat, rich in monounsaturated fat and rich in fibrous carbohydrates. The Mediterranean Diet per Dr. Barba: 60% calories from cereals, fruit and vegetables every day, legumes most days, milk and dairy 3-4 times a week, red meat seldom, extra virgin olive oil every day, wine in small amounts with lunch and dinner. The MD encourages regular physical activity The MD foods are high in antioxidants, polyphenols and carotenoids. Features of MD: fresh seasonal local foods, constant use of flavors (garlic, basil), work towards eating less processed foods, ideally eat food produced within 1 kilometer of you. Why "buy" MD: it promotes healthy dietary habits (it's healthful), it has variety of colors (five) which is aesthetically appealing, promotes healthy snacks (i.e. bread, olive oil and tomatoes), composed of tasteful recipes (it's satisfying), and has eco-sustainability (it's eco-friendly)-low impact on environment (i.e. plants impact environment less than, for example, beef/cow which must be fed and drink water) and it's traditional-strong imprinting of characterized value to the Mediterraneans' existence. Dr. Barba reviewed the results of some studies related to the MD. In one study, in just one week, volunteers that increased their animal fat intake, lab studies revealed increased cholesterol and lipids. When the same individuals switched to a increased plant food intake their cholesterol and lipids went down in just one week. In another study of hypertension, people who switched to a traditional MD lowered their blood pressure. Olive oil versus sunflower oil was the factor in another hypertension study with olive oil lowering the need for drug therapy-olive also reduced the cost of hypertension treatment. In a study called "Effect of a One-Year Study High Potassium Diet On Antihpertensive Drug Consumption" EVOO therapy reduced the need for blood pressure medicine by 50%. Dr. Barba also cited a study where blood pressure and cholesterol were reduced by switching from butter to olive oil and it showed blood glucose was increased when butter was consumed. He talked about how in "The DASH Study" fruit and vegetable diet reduced blood pressure. Another study comparing beer and alcohol drinkers and wine drinkers. It showed that beer and alcohol consumption affected the rate of death, whereas, wine drinking did not seem to affect death rate. The MD reduced the rate of mortality from cardiovascular disease in another study that Dr. Barba shared with us. Dr. Barba talked about how, through his personal observations, he has noted how the MD reduced blood pressure and the waist circumferences of children. He also feels that the MD inhibits the development of coronary disease. Dr. Barba talked about how economic changes affect dietary habits. He pointed out how greater food availability caused a change in diet in the Mediterranean since the MD was identified in the 1950's. Also, the Mediterranean lifestyle has been affected by the decrease in physical activity due to technology. The amount of fat and total calorie intake has increased between 1965 and 1985. Dr. Barba discussed in his article in "Heart Journal" in 2000 how we need to teach people the sources of unsaturated fat. It's not enough to say to a client that they need to eat more unsaturated fat. He also talked about a very interesting study of the dimensions of "The Last Supper" plates in several depictions across the centuries. It revealed that plate size increased and, therefore, so did the portion sizes of the foods. Dr. Barba lectured on the epidemiology and population genetics studies at the Center for National Research in Avellino. He noted how women working has affected the quality of the diet while increasing the income of families. He said that Italian people don't "work out" like Americans because it's expensive and most Italians don't participate in organized sports because it takes too much time and money. He feels that multi-generational homes may be causing the children in the homes to eat too much. Diet is affected by the globalization of life, according to Dr. Barba. He feels that the relaxed lifestyle in the Mediterranean area (i.e. buisinesses close from 2 to 4 p.m. for "siesta", school is 9-1 p.m.) results in lower blood pressure. Dr. Barba noted a study that determined that coronary syndromes are higher in urban regions. He talked about how in southern Italy the average life span of a woman is 84 years and a few years less for men. He also shared a "usual" food intake for people in this region is as follows: for breakfast-coffee and nothing or maybe a pastry, fruit or milk (usually a sweet breakfast-very interesting!), just a light lunch of some vegetables with egg or cheese, and for dinner--always a pasta dish and meat or fish with a vegetable (it varies from winter to summer). He then repeated a statement regarding how since the 1960's and the economic boom there has been an increase in meat intake of Mediterranean people.
Dr. Barba took us to a nearby State Institute of Culinary and Hospitality. We toured the huge, professional kitchen and the rest of the state-of-the-art facility. Then, we administered a questionnaire, created by Dr. Barba (that surveyed knowledge of the Mediterranean Diet), which was written in English, to the Italian students, who seemed to be junior college age. The students were wonderful! They prepared a scrumptious lunch buffet for us!
The menu (which they printed and is at the left of my plate) included risotto, meatballs, zucchini, cheese ravioli, prosciutto, pasta fagioli, and mozzarella cheese. Pizza, octopus, bread and out of this world desserts, such as lemon cream, were also offered. And, in true Mediterranean Diet style, we had our choice of white or red wine. Imagine, students served wine to the adults! This reflects the Mediterraneans' attitude towards wine.