Olive oil, because of its prevalence in the Italian diet, has been singled out as the best food product to deliver Vitamin D, a key element that promotes calcium absorption and the prevention of osteoporosis.
Mass market brand Olio Dante, working in conjunction with researchers at the Federico II — University of Naples, jointly studied the problem of enriching olive oil for the delivery of Vitamin D.
Professor Annamaria Colao at the university’s Department of Molecular and Clinical Endocrinology and Oncology said of osteoporosis: “Its incidence increases with age to the point that it effects most people over eighty years of age. We estimate that in Italy today there are 3.5 million women and 1 million men effected by osteoporosis.”
The university researchers and olive oil company held a workshop on osteoporosis from 16 to 19 January, where ConDisano, the new fortified DOP extra virgin olive oil was launched. The brand name translates to “With D for Health.” Two tablespoons a day of the oil delivers the daily requirement of Vitamin D.
Olio Dante, belongs to the parent company Oleifici Mataluni di Montesarchio, headquartered in the Benevento province of Campania. Their 2010 sales amounted to € 240,000,000.
Older Italians have unhappy memories of being forced by their parents to consume spoonfuls of cod liver oil, which is rich in Vitamin D, but also has a very unpleasant taste. Salmon and other fish are good sources of the vitamin, but fish is expensive, and beyond the reach of many people.
While Italy is fortunate to have a good, and sunny climate, many Italians are not getting enough sun, especially in the winter months. Older people absorb Vitamin D less easily than younger people, and are less likely to fully expose their legs and arms to the sun.
Olive oil is universally consumed in Italy, with each citizen consuming from 12 to 14 kilos a year. Readers will remember that salt is often iodized and flour, at least in the US, is enriched with folic acid for health reasons.
Related Articles
Nov. 6, 2023
Polyphenol in EVOO May Shield Kidneys from Diabetes-Related Damage, Study Finds
Researchers investigated the use of dihydroxyphenylglycol, a polyphenol present in extra virgin olive oil, to treat kidney disease caused by type 1 diabetes.
Nov. 14, 2023
Mediterranean Diet Linked to Improved Outcomes in Liver Disease Patients
Following the Mediterranean diet for one year improved the symptoms of non-alcoholic fatty liver disease in obese patients over the age of 60.
Nov. 27, 2023
Med Diet During Pregnancy Improves Infant Neurological Development
Two-year-olds born to mothers who followed the Mediterranean diet or stress reduction during pregnancy exhibited better scores in cognitive and social-emotional domains.
Jul. 25, 2023
Patients Respond to Nutrition Guidance Via Telehealth, Study Shows
Intervention through telehealth can positively complement face-to-face care in sustaining dietary and lifestyle changes.
May. 23, 2023
Researchers Investigate Role of Bioactive Compounds in Neurodegenerative Diseases
The researchers focused on studies investigating the flavonoids, polyphenols and other phenolic compounds found in extra virgin olive oil and the Mediterranean diet.
Jan. 2, 2024
Study Reveals How Polyphenols Lower Insulin Resistance
Mice fed a high-fat diet comprised of polyphenol-enriched extra virgin olive oil demonstrated gene expressions associated with reduced oxidative stress and inflammation.
Jul. 18, 2023
Research Explores Olive Oil Co-Extraction with Olive Leaves, Herbs and Spices
A research review examined how milling olives with olive leaves, herbs and spices could increase the polyphenol content of the resulting oil.
Feb. 1, 2024
Olive Oil Metabolites Linked with Improved Cardiovascular Disease Outcomes
The research demonstrated a link between virgin olive oil metabolite profiles and reduced risk of cardiovascular disease, but not diabetes.