EFSA Panel Rejects Some Olive Oil Polyphenol Health Claims
The European Food Safety Authority panel recently rejected health claims related to extra virgin olive oil due to insufficient evidence, impacting product credibility and consumer trust across EU countries. The rejection was based on the lack of conclusive evidence supporting the impact of polyphenols in olive oil on maintaining normal levels of HDL‑c, highlighting the need for more robust research in this area.
With two separate opinions, a European Food Safety Authority panel has recently rejected certain health claims related to extra virgin olive oil.
If approved by EFSA, health claims can be used to enhance the credibility of a product’s healthy profile and increase consumer trust. They can also be used on labels and to differentiate marketing strategies across European Union countries.
More specifically, the Panel on Nutrition, Novel Foods and Food Allergens did not find sufficient evidence in the application submitted by an Italian university regarding the impact of polyphenols on the maintenance of normal levels of the so-called “good cholesterol,” high-density lipoprotein cholesterol (HDL‑c) concentrations.
See Also:Health NewsThe Italian Aldo Moro University of Bari had proposed the following health claim: “Olive oil polyphenols contribute to normal lipid metabolism.”
In drafting its opinion, the panel acknowledged that the application included a published systematic review and meta-analysis of ten human intervention studies investigating the effect of olive oil polyphenols on blood HDL‑c concentrations.
While the panel acknowledged that some studies reported significant impacts of polyphenols, it also noted key shortcomings in the evidence.
One crucial study highlighted an increase in HDL‑c in adult males after a three-week controlled intake of olive oil polyphenols. However, the panel emphasized that these findings had not been replicated in other studies and therefore could not be considered conclusive.
Moreover, the panel found that a three-week study period was insufficient to draw reliable conclusions about the long-term impact of continued olive oil polyphenol consumption.
Another weakness identified was the lack of convincing evidence explaining how olive oil polyphenols could exert the claimed effect.
The panel concluded that the evidence provided was not sufficient to establish a cause-and-effect relationship between the consumption of olive oil polyphenols and the maintenance of normal HDL‑c concentrations.
In its more recent opinion, the panel rejected the application of a producer association that sought to validate extra virgin olive oil’s impact on reducing the so-called “bad cholesterol,” low-density lipoprotein (LDL-cholesterol)and systolic blood pressure.
According to the Spanish-based international association QvExtra! Internacional, such evidence would support the role of extra virgin olive oil in reducing the risk of coronary heart disease.
QvExtra! proposed the following wording for the health claim: “Naturally present phenolic compounds in any virgin olive oil reduce the LDL-cholesterol in blood and arterial systolic blood pressure. A reduction of LDL-cholesterol in blood or arterial systolic blood pressure reduces coronary heart disease.”
Upon reviewing the application, the Panel noted the significance of a randomized controlled trial (Fernández-Castillejo et al., 2016) that demonstrated a reduction in LDL‑c after three weeks in hypercholesterolemic individuals.
However, the panel emphasized that no other studies confirmed this result.
Several larger studies conducted in healthy individuals also failed to replicate those findings.
The panel also found that no human trials demonstrated a reduction in systolic blood pressure through the consumption of olive oil polyphenols.
The application suggested a plausible mechanism of action, but without consistent evidence of actual blood pressure reduction.
Additionally, the panel noted that all reported benefits were observed in short-term studies. None of the trials presented lasted at least eight weeks, which EFSA considers the minimum duration necessary to demonstrate stable effects on blood lipids or blood pressure.
Commenting on EFSA’s decisions, researcher Ítala Marx emphasized the need for more robust research on extra virgin olive oil and its health benefits.
“We know, and feel, that olive oil goes far beyond flavor. It carries bioactive compounds, including hydroxytyrosol and its derivatives, which have been associated with antioxidant and anti-inflammatory effects (among others),” Marx wrote on LinkedIn.
“But the truth is, when we put all of this to the test under the highest scientific standards, we still don’t have enough human evidence to confirm a cause-and-effect relationship for lowering LDL-cholesterol or systolic blood pressure,” she added.
According to Marx, several aspects of extra virgin olive oil research require improvement.
“We need larger clinical trials, long-term studies that can show whether the effects persist with continuous use, clear protocols with well-defined doses of phenolic compounds, and a deeper exploration of molecular mechanisms to demonstrate how and why these compounds act in the human body,” she said.
All EFSA-approved health claims are included in the European authority’s Register of Health Claims.
One approved health claim states that “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.”
This claim is based on evidence indicating that high-quality olive oil protects low-density lipoprotein (LDL) particles from oxidative damage. However, it can only be used when the oil contains at least five milligrams of hydroxytyrosol and its derivatives per 20 grams of product.
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