Greater consumption of extra virgin olive oil, rich in polyphenols, is associated with a significant lower risk of osteoporosis-related fractures, according to results of a recently published study in the Journal of Clinical Nutrition.
The report investigated 870 middle-aged and elderly participants from the Mediterranean region.
The participants showed significant effects on bone biochemical markers and osteoporotic-related fractures.
The study corroborates previous studies on olive polyphenols and provides further evidence on their preventive potential and their favourable impact on bone metabolism and formation.
The cohort study was carried out in the framework of the PREDIMED study – a large group trial that assessed the effect of the Mediterranean diet in Spain.
The study used a frequency questionnaire to obtain food intake data from men aged 55–80 and women aged 60–80 with an identified increased cardiovascular risk.
The questionnaire queried consumption of different types of olive oil: extra virgin olive oil (EVOO), refined oil, and pomace oil.
Individuals in the tertile with the highest EVOO intake (mean intake 55.35 ± 4.62 g/day) demonstrated a 51% lower risk of osteoporotic-related fractures.
No association was found between the monounsaturated fatty acid/polyunsaturated fatty acid intake ration and fracture risk. This suggests that polyunsaturated fatty acids present in EVOO are not responsible for the positive effect on bone health.
This finding reinforces the beneficial role of phenolic compounds present in a higher consumption of EVOO as compared to common olive oil intake (refined and pomice oil), which are depleted of these bioactive compounds.
