PRESS RELEASE |

 

New clinical results published in high impact scientific journal provide supporting evidence for the beneficial effect of olive polyphenols on bone health. Daily high consumption of extra virgin olive oil, rich in polyphenols, is associated with a significant lower risk of osteoporosisrelated fractures.

 

The results of a recently published study in the Journal of Clinical Nutrition investigating 870 middle-aged and elderly participants (of the PREDIMED trial) from the Mediterranean region, showed significant effects on bone biochemical markers and osteoporotic-related fractures. This study corroborates previous studies on olive polyphenols and provides further evidence on the preventive potential of olive polyphenols and their favorable impact on bone metabolism and formation. 

 

Maastricht, Netherlands, February 6, 2017

A recently published observational cohort study carried out in the framework of the PREDIMED study, a large group trial that assessed the effect of the Mediterranean diet (MedDiet) in Spain, has provided supporting evidence for the protective effect of extra virgin olive oil (EVOO) consumption on bone health.

A food frequency questionnaire was used to obtain food intake data from men (aged 55-80 years) and women (aged 60-80 years) with an identified increased cardiovascular risk, regarding the consumption of different types of 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 significant 51% lower risk of osteoporotic-related fractures. This finding reinforces the beneficial role of the phenolic compounds present in EVOO as compared to common olive oil intake (refined and pomice oil), which hardly contains these bioactive compounds.

Since no association was found between the monounsaturated fatty acid/polyunsaturated fatty acid intake ratio and fracture risk, this suggests that polyunsaturated fatty acids present in EVOO are not responsible for the positive effect on bone health.

The study concludes that ‘a greater consumption of EVOO is associated with a lower risk of osteoporosis-related fractures’. The results have been published in the Journal of Clinical Nutrition: (DOI: http://dx.doi.org/10.1016/j.clnu.2016.12.030).

This study also corroborates the findings of a recent Swedish study (2016), which revealed that a higher adherence to a MedDiet, a diet abundant in olive oil consumption, can lower the risk of hip fractures (DOI: 10.1002/jbmr.2896).

In a prior PREDIMED sub-study (DOI: http://dx.doi.org/10.1016/j.clnu.2016.12.030), a 2-year consumption of a MedDiet enriched with EVOO was associated with increased serum osteocalcin concentrations (osteocalcin is the matrix protein constituting the scaffold for new calcified tissue) in elderly men. Notably, similar outcomes were found during a 12-month double-blind, placebocontrolled study (DOI: 10.1007/s12603-014-0480-x) on 64 osteopenic patients where consumption

of 250 mg/day of olive extract (BONOLIVE®, a proprietary polyphenol extract derived from olive leaves) led to a 32% significant increase in serum osteocalcin levels.
Additional information on BONOLIVE® and the science behind this unique health ingredient can be found at www.bonolive.com.Summarized, the new publication and prior studies constitute compelling evidence for the potent and protective health benefits of olive polyphenols on bone health.