Numerous epidemiological studies have found a common trend. Cancer rates are higher in Northern European countries compared to Southern European countries. One very relevant difference between the two regions is diet. Those persons living in the Southern region consume a higher quantity of olive oil versus butter or other saturated fats that are consumed in higher amounts in the Northern region.
So to test out a theory that olive oil helps lower cancer risk, researchers at the Copenhagen University Hospital in Denmark enrolled 182 men in a study measuring the effects of olive oil consumption on a marker of oxidative damage in the body.
Each of the men consumed 1/4 cup of olive oil per day for 2 weeks. Measurements of a marker of oxidative damage were collected pre and post study period.
The results were published in the FASEB Journal this month.
Men who consumed 1/4 cup of olive oil per day lowered markers of oxidative damage by 13 percent in only two weeks.
Oxidative damage, from substances known as free radicals, has been implicated in a variety of health conditions including cancer and heart disease. It is believed that free radicals damage cells, in particular their DNA, which results in mutations that allow cells to grow unchecked, thereby becoming tumors.
By lowering oxidative stress in the body, cancer risk is lowered.
The researchers also investigated if the olive oil effect is due to compounds known as phenols. Olive oil contains high amounts of phenols, potent antioxidants that can reduce the amount of free radicals in the body.
They supplied the participants with olive oil with varying levels of phenols. However, there was no difference in the decrease in oxidative damage among the different phenol levels leaving the researchers to believe some other property of olive oil may contribute to the cancer protective effect.
Posted by Dr. Christina Gutierrez on December 28, 2006 05:14 PM
