Yes it is! Recently the U.S. Food and Drug Administration (FDA) has determined that there is credible evidence to support a qualified health claim that consuming oleic acid in edible oils, such as olive oil, sunflower oil, or canola oil, may reduce the risk of coronary heart disease.
For this reason FDA decided to exercise enforcement discretion for the following qualified health claims:
“Supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20 grams) of oils containing high levels of oleic acid, when replaced for fats and oils higher in saturated fat, may reduce the risk of coronary heart disease. To achieve this possible benefit, oleic acid-containing oils should not increase the total number of calories you eat in a day. One serving of [x] oil provides [x] grams of oleic acid (which is [x] grams of monounsaturated fatty acid).”
Italy is not only one of principal oil’s producer in the world, but is the place where universities have studied their important characteristics.
In fact, thanks to the optimal ratio between the essential fatty acids omega-6 and omega-3, this precious food is a valid ally in the prevention of intestine cancer. The study, conducted at the University of Bari with the collaboration of Airc-Italian Association for Cancer Research, has shown that in the absence of oleic acid (which is rich in extra virgin) in the diet, an inflammation is produced at first, which can then lead to the development of spontaneous neoplasms of the intestine.
Moreover, oil is also useful to counter the onset of cardiovascular diseases and cognitive deficits typical of the elderly. Likewise, it reduces the risk of diabetes mellitus – type 2. In this regard, researchers at Sapienza University of Rome have associated the intake of extra virgin olive oil with a marked improvement in blood glucose levels after meals in healthy subjects.
This news represents for our company a new home court opportunity and challenge.