In the middle of the Coronavirus pandemic our planet is going through, it is very important to highlight what the nutritional and food-based dietary guidelines are, specially to maintain and to strength the immunological system of our older adults, and in general, of all the population.

Measures against CORONAVIRUS (COVID 19) Suppliers and clients In relation to the outbreak of Coronavirus (COVID 19) and following the recommendations of the World Health Organization and national health authorities, Oleoestepa SCA immediately applies a contingency plan with certain actions to reduce exposure and mitigate the risk for the health of its clients, employees and suppliers.

These days, the shelf of the cooking-oil section of the supermarket is a crowded spot. This abundance of oil options can cause confusion about which oils may be the healthiest ones to use. Over the past 10 years, the landscape of cooking oils has changed, said Jo Ann Carson, a professor of clinical nutrition at the University of Texas Southwestern Medical Center in Dallas. She pointed to the increased availability of high-oleic oils, the fairly recent arrival of coconut oil, and the wider availability of lesser-known oils such as grapeseed oil. With so many cooking oils out there, it can be difficult to make sense of the latest health headlines about dietary fat in general, Carson said. [ Special Report: The Science of Weight Loss ] Many consumers are confused about which types of dietary fat experts encourage or discourage in order to promote heart health, said Alice Lichtenstein, a professor of nutrition science and policy and director of the cardiovascular nutrition laboratory at the Tufts University Human Nutrition Research Center on Aging in Boston. Further complicating matters, there's been hype about coconut oil, and claims have circulated that "butter is back," Lichtenstein said. Lichtenstein was part of an advisory panel for the American Heart Association that wrote a report on dietary fats and cardiovascular disease. For the report, which was published in June in the journal Circulation, the panel did a careful review of the scientific literature to clarify some of the controversies surrounding dietary fat, she said. After evaluating the evidence, the panel recommended that Americans decrease levels of saturated fats (fats that come from meats, poultry, cheese, dairy products and tropical oils, such as coconut and palm oils) to reduce their risk of heart disease. People should replace saturated fats with unsaturated fats, which include polyunsaturated fats and monounsaturated fats, Lichtenstein said. The overall message is to encourage healthy fats in the diet by replacing animal fats with vegetable fats, Lichtenstein told Live Science. She said the bulk of the evidence favors polyunsaturated fats — found in fish, walnuts, and flaxseeds, as well as sunflower, safflower, soybean and corn oils — rather than monounsaturated fats, found in other types of nuts and seeds, avocados, and olive, canola and peanut oils. The data showed that if people replace saturated fats with polyunsaturated fats, they reduce their risk of heart disease somewhat more than if they replace saturated fats with monounsaturated fats. In other words, polyunsaturated fats may be a little healthier, especially for people concerned about heart health, Lichtenstein said. The panel's analysis of four so-called randomized, controlled trials — considered the "gold standard" of scientific evidence — showed that replacing saturated fat with polyunsaturated fat resulted in a 29 percent drop in the risk of heart disease. This reduction is comparable to that seen when people take statin drugs, according to the report. Replacing saturated fats with polyunsaturated or monounsaturated fats is good for the heart because it decreases the levels of LDL ("bad")cholesterol and as well as fats in the blood called triglycerides, both of which are risk factors for heart disease. Selecting oils So what do the findings of the report suggest about how you should use cooking oils? The main points are to use cooking oils in moderation, Lichtenstein said. The government's U.S. Dietary Guidelines recommend that Americans include a small amount of oils in their diets every day to supply essential fatty acids, because the body can't make these acids and thus must get them from food. There are two such fatty acids, and both are polyunsaturated fatty acids: linoleic acid and alpha-linolenic acid. But all cooking oils are composed of three different types of fatty acids: monounsaturated fats, polyunsaturated fats and saturated fats. Each oil is categorized based on which type of fatty acid is the most prominent in it. For example, olive and canola oils are considered mostly monounsaturated fat, while corn and soybean oils contain mainly polyunsaturated fat. Coconut oil is predominantly saturated fat. To help you select some of the healthiest oils while still pleasing your taste buds, here is a rundown of 10 cooking oils. Some oils have been well studied for their health benefits, while others have too little research from which to draw firm conclusions about their effects on heart health. (Story continues below infographic.)

There's a lot of confusion around the best cooking oils that you should use for your health. The supermarket shelves are stuffed with a huge variety of different kind of oils and within those too there different types. You have virgin oils, extra-virgin oils, cold-pressed oils and even blended oils! The word extra-virgin refers to 'fine grade' oil. There are different varieties of olive oil that are set apart not by the type of olive that is used, but the process used to extract the oil. What is extra virgin olive oil? Extra virgin olive oil is obtained by crushing olives and extracting the fresh juice. It is unrefined and the highest-quality olive oil you can buy. Because of the way extra-virgin olive oil is made, it retains the true flavour of olives, and has a lower level of oleic acid than the other varieties. It has a higher concentration of natural vitamins and minerals found in olives. According to Consultant Nutritionist, Dr. Rupali Dutta, "Extra virgin olive oil is the first oil that comes out of cold pressing the olives. It has been subjected to zero processing, and has no additives which makes it bright green in colour and has a strong olive flavor. It also contains only 1% of Oleic Acid and is able to retain all its antioxidants . Regular olive oil, on the other hand, is commercially produced and processed just like any other oil. It contains at least 3-4% of Oleic Acid." inRead invented by Teads Ms. Ritika Sammadar, Consultant Nutritionist at Max Super Speciality Hospital in New Delhi, agrees, “Extra Virgin Oil is the clearest form of oil and is extremely healthy as it is rich in Vitamin B. There is no heat applied during its extraction nor are are any chemicals used in the process, thus the oil is pure and unrefined. The oil usually has a pungent smell because it is crude and pure.” How to use extra virgin olive oil Extra virgin olive oil has a subtle golden-green hue with a light peppery flavour. It has a lower smoke point than many other oils, which means it burns easily at a lower temperature. Therefore, it may not be suited for high heat cooking. Dr. Rupali Datta, advises, "It is better to use extra virgin olive oil only for raw or cold cooking. Indian cooking needs are not suited to substitute this oil for our regular vegetable oil. You can use it in salads , as dressings, for making breads and dips. Light sauteing can also be done using extra virgin olive oil." Here are six wonderful health benefits of adding extra virgin olive oil to your daily diet. 1. Full of good fats Extra virgin olive oil has high a percentage of omega fats (polyunsaturated fats that are good for your heart) along with monounsaturated fats. Delhi-based Dietitian, Dr. Deepali Solanki, shares, "Extra Virgin Olive Oil has a lot of monounsaturated fatty acids, unlike other oils which have a lot of saturated fat acids. It can be consumed in the same amount like any other oil . The recommended amount is half a liter per person per month." 2. Heart friendly According to the US FDA, having two tablespoons of extra virgin olive oil daily may reduce the risk of heart disease , due to its monounsaturated fat content. Some of the antioxidants present in extra virgin olive oil like oleocanthal and oleuropein are known for their anti-inflammatory action and help in reducing the levels of bad cholesterol which can be a risk factor for heart disease. 3. Rich in antioxidants The biggest health benefit of consuming extra virgin olive oil lies in its powerful antioxidant qualities. Extra virgin olive oil contains polyphenols which act as antioxidants, reducing the oxidative stress throughout your body. Antioxidants also help in promoting and strengthening your immune system making your body more resistant to infections and inflammation . 4. Helps in controlling diabetes People with diabetes are often advised to follow a diet rich in fiber from fruits and vegetables and monounsaturated fats instead of saturated fats and carbohydrates. A lot of studies show that having extra virgin olive oil as part of a balanced diet can help regulate blood sugar and improve insulin sensitivity. 5. Promotes brain health A small amount of Omega-3 and Omega-6 fatty acids present in extra virgin olive oil are essential for brain health. Scientifically, it has been seen that consumption of extra virgin olive oil may help in reducing the risk of Alzheimer's disease. A recent study published in the Annals of Clinical and Translational Neurology, shows that extra virgin olive olive may help protect the brain tissue against toxic substances that can cause Alzheimer's disease. 6. Aids weight loss Extra virgin olive oil helps in supporting your weight loss goals effectively. This is because of the satiating power of the fatty acids found in olive oil. This means that the regular consumption of extra virgin olive oil leads to a greater feeling of fullness. Extra virgin olive oil does contain calories but it is a healthier type of fat and is a great alternative to the others like butter or refined oils, especially if you are on a diet. In Greece, which consumes more olive oil than any other country, it is traditional to drink half a cup of extra virgin olive oil with lime water every morning to stay slim, prevent hunger pangs and increase longevity. You must consult a nutritionist to help you add extra virgin olive oil to your weight loss diet. Extra virgin olive oil is also naturally rich in Vitamin E and Vitamin A that makes it great for your skin . You can rub some oil on your face and see the difference. It penetrates deep into the skin, moisture it as well as adds a protective shield. For the complete article: https://food.ndtv.com/food-drinks/6-unexpected-extra-virgin-olive-oil-benefits-for-weight-loss-healt...

Researchers from the Lewis Katz School of Medicine at Temple University (LKSOM) in Philadelphia, PA were reported to discover that extra virgin olive oil could aid in preventing Alzheimer’s disease. Aside from that, olive oil was said to boost memory as well. According to News Medical, the U.S. Centers for Disease Control and Prevention deemed that Alzheimer’s disease is the most common form of dementia wherein there is no cure. However, the researchers found out that the most common component of the Mediterranean diet, extra virgin olive oil boosts the cognitive performance and could prevent Alzheimer’s in genetically modified mice. With that said, the study involved mice models that have the three components present in Alzheimer’s disease. The components were identified to be memory impairment, amyloid plaque buildup and neurofibrillary tangles. The mice were separated into two groups, wherein the first were fed a regular chow diet consisted of extra virgin olive oil while the second group has no extra virgin olive oil added to their chow diet. Moreover, the Alzheimer’s disease mice models were said to have no changes in physical appearance after several months after the experiment. Yet, the mice fed with extra virgin olive oil were mentioned to perform better when they reached the age of 9 months and 12 months old. “We want to know whether olive oil added at a later time point in the diet can stop or reverse the disease," as the study noted per Medical News Today. "Thanks to the autophagy activation, memory and synaptic integrity were preserved, and the pathological effects in animals otherwise destined to develop Alzheimer's disease were significantly reduced,” senior investigator and professor in the Departments of Pharmacology and Microbiology and the Center for Translational Medicine at LKSOM, Domenico Pratico said in a statement. Nonetheless, Pratico stated that extra olive oil was thought of better than vegetables and fruits long before and was mentioned to be healthier than saturated animal fats. Pratico then said that the reduction in the in autophagy marks the beginning of Alzheimer’s. The study was published in the journal Annals of Clinical and Translational Neurology. Related video: https://www.youtube.com/watch?v=dWcdBOYy_bU&feature=youtu.be For the complete article: http://www.sciencetimes.com/articles/17281/20170625/extra-virgin-olive-oil-discovered-preserve-memor...

You now have one more excellent reason to shelve the store-bought dressing in favour of the homemade stuff: Eating a diet rich in extra-virgin olive oil may protect your brain as you age , researchers from Temple University suggest. In the study, researchers genetically modified mice to express three key characteristics of Alzheimer’s disease: memory impairment, the buildup of sticky proteins called amyloid plaques, and tangles of tau proteins. Then, when the mice reached six months of age, they had some mice eat chow supplemented with extra-virgin olive for six months, while the others ate their regular food. This food change occurred before the mice began to exhibit signs of Alzheimer’s. Related: How Sleep Apnea Hurts Your Memory At nine months and 12 months of age, the ones fed extra-virgin olive oil performed significantly better on brain tests that measured working memory, spatial memory, and learning. They also showed a reduction in the formation of amyloid plaques and less of a substance associated with tangles—as well as greater connectivity between neurons in their brains—than the mice who ate regular food. So how’s the healthy fat helping your brain? The researchers believe there are a couple mechanisms at play with extra-virgin olive oil. Not only does the oil reduce inflammation in the brain, but it also triggers a process called autophagy, when your cells break down and clear out debris and toxins, the researchers explain in a release . Related: Why Beer Is A Better Painkiller Than Panadol So if your cells are better able to clear out the bad stuff—which includes the amyloid plaques and tau protein tangles—they’re less likely to build up and contribute to nerve cell dysfunction that causes Alzheimer’s symptoms, they say. Still, because the research was done on mice, it’s hard to say whether the same findings would apply to people. But there’s no harm in trying to tweak your diet to more of a Mediterranean one—of which extra-virgin olive oil is a key component. For the complete article: https://my.website-editor.net/home/ed/site/48e1293a4130431d9899489c96e69bb7/blog

A recent article in the BJSM suggests that there is no association between saturated fat consumption and Coronary Heart Disease (CHD) mortality. Lifestyle interventions including a healthy diet, regular exercise and reduced stress are more effective in reducing the risk of CHD and all-cause mortality than just monitoring lipid profiles.

Oleic acid has demonstrated a significant effect in the prevention of malignant diseases such as colon cancer and breast cancer.

Use either avocado or flaxseeds to prevent obesity and other health problems

The choice of cooking oil used to fry fish is hugely important owing to its impact on the lipid profile in the fish.

(CNN) Meals from the sunny Mediterranean have been linked to stronger bones, a healthier heart and longer life, along with a reduced risk for diabetes and high blood pressure. Now you can add lowering your risk for dementia to the ever growing list of reasons to follow the Mediterranean diet or one of its dietary cousins. New research being presented at the Alzheimer's Association International conference in London this week found healthy older adults who followed the Mediterranean or the similar MIND diet lowered their risk of dementia by a third. "Eating a healthy plant-based diet is associated with better cognitive function and around 30% to 35% lower risk of cognitive impairment during aging," said lead author Claire McEvoy, of the University of California, San Francisco's School of Medicine. McEvoy stressed that because the study was conducted in a nationally representative older population "the findings are relevant to the general public." "While 35% is a greater than expected decrease for a lifestyle choice, I am not surprised," said Rudolph Tanzi, who directs the Genetics and Aging Research Unit at Massachusetts General Hospital and recently co-authored a book with Deepak Chopra on genes and aging called "Super Genes." "The activity of our genes is highly dependent on four main factors: diet, exercise, sleep and stress management," said Tanzi, who was not involved in the study. "Of these, perhaps diet is most important." McEvoy's study investigated at the eating habits of nearly 6,000 older Americans with an average age of 68. After adjusting for age, gender, race, low educational attainment and lifestyle and health issues -- such as obesity, hypertension, diabetes, depression, smoking and physical inactivity -- researchers found that those who followed the MIND or Mediterranean diet had a 30% to 35% lower risk of cognitive impairment. The more people stayed on those diets, said McEvoy, the better they functioned cognitively. Those who marginally followed the diet also benefited, but by a much smaller margin. They were 18% less likely to exhibit signs of cognitive impairment. What are the Mediterranean and MIND diets? Forget lasagne, pizza, spanakopita and lamb souvlaki -- they are not on the daily menu of those who live by the sunny Mediterranean seaside. The true diet is simple, plant-based cooking, with the majority of each meal focused on fruits and vegetables, whole grains, beans and seeds, with a few nuts and a heavy emphasis on extra virgin olive oil. Say goodbye to refined sugar or flour and fats other than olive oil, such as butter, are consumed rarely, if at all. Meat can make a rare appearance, but usually only to flavor a dish. Instead, meals may include eggs, dairy and poultry, but in much smaller portions than in the traditional Western diet. Fish, however, are a staple. The MIND diet takes the best brain foods of the Mediterranean diet and the famous salt-reducing DASH diet, and puts them together. MIND encourages a focus on eating from 10 healthy food groups while rejecting foods from five unhealthy groups. MIND stands for Mediterranean-DASH Intervention for Neurodegenerative Delay, with DASH standing for Dietary Approaches to Stop Hypertension. MIND was developed by Martha Clare Morris, a nutritional epidemiologist at Chicago's Rush University Medical Center in the US. Those who follow MIND reject butter and stick margarine, red meats, cheeses, fried or fast food and sweets. Instead, they eat at least six servings a week of green leafy vegetables such as spinach or kale, and at least one serving a day of another vegetable. Three servings a day of whole grains are a must. They also add in at least three servings of beans, two or more servings of berries, two servings of chicken or turkey, and once serving of fish each week. Olive oil is their main cooking ingredient, and they drink a glass of wine a day. Morris has some powerful stats behind her diet. In 2015, she studied 923 Chicago-area seniors and found those who say they followed the diet religiously had a 53% lower chance of getting Alzheimer's, while those who followed it moderately lowered their risk by about 35%. Follow-up observational studies showed similar benefits. Morris and her colleagues are currently recruiting volunteers for a three-year clinical study to try to prove the link. Additional evidence A second study presented at the conference also examined the impact of the MIND diet. Researchers from Wake Forest School of Medicine followed 7,057 women, average age 71, over almost 10 years and found those who most closely followed the MIND diet had a 34% reduction in the risk of developing Alzheimer's. A third study at the conference looked at the dietary habits of 2,223 dementia-free Swedish adults over six years who followed the Nordic Prudent Dietary Pattern (NPDP) diet, which avoids sweets and fatty and processed foods. Instead, the diet emphasizes eating non-root vegetables, apple/pears/peaches, pasta/rice, poultry, fish, vegetable oils, tea and water, and light to moderate wine intake. Swedes who stuck to the diet at a moderate or higher level preserved their cognitive function better than those who ate more processed and fatty foods. Lastly, a fourth study examined MRI brain scans of 330 cognitively normal adults, with an average age of 79, and found eating foods that raise inflammation in the body -- such as sweets, processed foods and fried and fatty foods -- raised the risk for a shrinking "aging" brain and lower cognitive function. That comes as no surprise to neurologist Rudy Tanzi. "Foods that keep blood pressure normal, provide us with antioxidants, and maintain healthy bacteria in our gut, or microbiome, will serve to help keep chronic inflammation in check in the brain and entire body," said Tanzi. Despite the similarities of the results, experts point out that all of this research is observational, meaning that it is based on reports by individuals as to what they eat. To prove the connection between diet and dementia risk, said McEvoy, researchers will need to move to scientifically controlled experiments. "I think the studies, taken together, suggest a role for high quality dietary patterns in brain health and for protection against cognitive decline during aging," said McEvoy. "Diet is modifiable, and in light of these studies we need clinical trials to test whether changing diet can improve or maintain cognition." Join the conversation Until that definite proof is available, say experts, there's no harm in using this information to makes changes in your diet and lifestyle that could help protect your brain. "Although the idea that a healthy diet can help protect against cognitive decline as we age is not new, the size and length of these four studies demonstrate how powerful good dietary practices may be in maintaining brain health and function," said Keith Fargo, Alzheimer's Association Director of Scientific Programs and Outreach. Tanzi agrees. "It's about time we started placing a greater emphasis on what we eat as we strive to have our 'healthspan' keep up with our increasing 'lifespan'." For the complete article: https://edition.cnn.com/2017/07/17/health/mediterranean-style-diet-prevents-dementia/index.html