One of the key objectives of the International Olive Oil Council is to broadcast the nutritional and dietary advantages of olive oil. How the IOOC disseminates the conclusions of scientific research into the effects of olive oil consumption on health is to organize international scientific seminars, conferences or symposiums. One such event was MEDIET 2004, an international conference providing further unanimous evidence of the beneficial effects of olive oil as a chief source of fat for healthy eating, as well as the advantages of a balanced Mediterranean type diet. Over 100 international scientist and nutritionists attended the conference at which leading researchers presented the latest discoveries concerning the Mediterranean diet. Olive oil was spotlighted as the fundamental and essential feature of this diet. Olive oil benefits from a high content of monounsaturated fatty acids and a wealth of antioxidants, polyphenols, sterols and vitamins. These quantitative amounts of nutrients have proven to exert a positive effect on diseases as diverse as cardiovascular disease, diabetes, cancer, obesity, rheumatoid arthritis, skin diseases, arterial hypertension, ageing, cognitive function decline and senile dementia.
Fat composition of olive oil in relation to other oils:
Statistics released by the American Medical Association.