Olive Oil Protects Against Breast Cancer In Italian Women

La Vecchia et al (1995) reported the data from a multicenter case-control study on breast cancer conducted in Italy which analyzed the relationship of olive oil and other dietary fats to breast cancer.

2,564 women hospitalized with histologically confirmed breast cancer and 2,588 matched controls were interviewed between 1991 and 1994 using a food-frequency questionnaire.

Olive oil was found to reduce the risk of breast cancer.

The study, based on a large dataset from various Italian regions, demonstrates a protective effect of the consumption olive oil against breast cancer. This protective effect was not observed with butter or margarine consumption.

United Nations Data

Documents That Olive Oil Protects

Against Breast Cancer In 26 Countries

Rose et al (1986) investigated the 1978-1979 mortality rates for cancers of the breast, prostate, ovary, and colon in 26 to 30 countries were related to the average 1979-1981 food availability data published by the United Nations.

The international comparisons support evidence from animal experiments that diets in which olive oil is a major source of fat are associated with reduced breast cancer risk.

Olive Oil Against

Breast Cancer In Greek Women

Trichopoulou et al (1995) have reviewed the experimental animal studies suggesting that olive oil consumption--in contrast to the consumption of other types of fat--does not enhance the occurrence of chemically induced mammary tumors.

The researchers studied the effect of consumption of olive oil, margarine, and a range of food groups on the risk of breast cancer. To this end a food-frequency questionnaire wasinistered to 820 women with breast cancer and 1548 control women.

It was observed that increased olive oil consumption was associated with significantly reduced risk of breast cancer.

No mycotoxins were detected in olive-oil destined for human consumption (6 samples) or olive-husks (3 samples) collected from oil-mills after the first pressing of olives.

THE CORRELATIVE FUNGAL/MYCOTOXIN FACTS

Olives are highly antifungal and seldom contain mycotoxins

Visconti et al (1986) conducted a limited survey of the natural occurrence of the major Alternaria mycotoxins, i.e. alternariol (AOH), alternariol methyl ether (AME), altenuene (ALT), altertoxin-I (ATX-I), and tenuazonic acid (TA) has been carried out on olives and related processing products (oil and husks).

The toxigenicity of Alternaria strains isolated from olives and the possible mycotoxin transfer into the oil have also been investigated.

Four out of 13 olive samples were contaminated by 2 to 4 Alternaria mycotoxins.

The highest contamination was found in a badly damaged sample containing 2.9, 2.3, 1.4 and 0.3 mg/kg of AME, AOH, ALT and TA, respectively.

No mycotoxins were detected in olive-oil destined for human consumption (6 samples) or olive-husks (3 samples) collected from oil-mills after the first pressing of olives.

Antimicrobial activity and inhibition of aflatoxin B1 formation

by olive plant tissue constituents.

Paster at al (1988) reported the antimicrobial activity and inhibition of aflatoxin B1 formation by olive plant tissue constituents.
 
 

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