Latest news with #oliveoil
Medscape
13 hours ago
- Health
- Medscape
Olive Oil May Cut the Risk for Specific Breast Cancer Types
A prospective study found that increased consumption of olive oil was associated with a reduced risk for breast cancer, particularly oestrogen receptor–negative (ER−) and human epidermal growth factor receptor 2–negative (HER2−) breast cancers. A systematic review revealed that case-control studies more frequently reported this protective association, whereas prospective studies did not report any association. METHODOLOGY: Researchers analysed data of 11,442 cancer-free women (mean age, 54.7 years) enrolled in the Moli-sani Study (2005-2010) in Italy. Incident cases of breast cancer were ascertained through December 2020 via hospital discharge forms and validated through medical records and histologic reports. Total daily intake of olive oil was calculated on the basis of the participant's reported olive oil usage for cooking at home, defined as the number of tablespoons consumed per day. A systematic review was also conducted, which included 13 observational studies and one randomised controlled trial that explored the association between the consumption of olive oil and the risk for breast cancer. TAKEAWAY: During a median follow-up duration of 13.1 years, 295 incident cases of breast cancer were reported. Compared with women consuming two or more tablespoons of olive oil per day, those consuming more than three tablespoons per day had reduced multivariable‐adjusted hazard ratios (HRs): 0.71 (95% CI, 0.48-1.05) for overall breast cancer, 0.80 (95% CI, 0.28-2.28) for premenopausal breast cancer, and 0.70 (95% CI, 0.46-1.08) for postmenopausal breast cancer. Analysis of breast cancer subtypes indicated that each additional tablespoon of olive oil per day was associated with a reduced risk for ER− breast cancer (HR, 0.32; 95% CI, 0.15-0.69) and progesterone receptor–negative (PR−) breast cancer (HR, 0.59; 95% CI, 0.35-1.01). A higher intake of olive oil was also associated with a reduced risk for ER− and PR− breast cancer (HR, 0.32; 95% CI, 0.13-0.77) and HER2− breast cancer (HR, 0.54; 95% CI, 0.31-0.96). Eight of 11 case-control studies and the sole randomised controlled trial suggested protective effects of olive oil against breast cancer, whereas prospective studies reported no association. IN PRACTICE: "If confirmed by high-quality prospective studies and RCTs [randomised controlled trials], these findings could help in shaping evidence-based public health policies to promote olive oil as a component of the traditional MD [Mediterranean diet] in both Mediterranean and non-Mediterranean countries," the authors wrote. SOURCE: This study was led by Emilia Ruggiero, Research Unit of Epidemiology and Prevention, IRCCS Neuromed in Pozzilli, Italy. It was published online on May 24, 2025, in European Journal of Cancer. LIMITATIONS: The observational nature of the Moli-sani study could not lead to the establishment of causality. Dietary data were self-reported, which introduced potential measurement errors and recall and selection bias. Additionally, limited cases of different hormone receptor subtypes existed, which may have affected the statistical power of subgroup analyses. DISCLOSURES: This study received funding support from the Italian Ministry of Health and Fondo Crescita Sostenibile. The authors reported no relevant conflicts of interest.
Times
3 days ago
- Health
- Times
Three quick spaghetti recipes
When you're looking to make supper in a hurry, there's nothing quite like a good plate of spaghetti. The sauce needn't be anything more complicated than a drizzle of olive oil with some fresh parsley, finely sliced garlic and a little chilli. Plus, of course, heaps of grated parmesan. To get more creative, you can make a decent pasta sauce out of pretty much anything: toss in a tin of tuna and add some olive oil, black olives and chunks of fresh, juicy tomato; or black olives, olive oil and salty capers. For something richer, melt a hunk of gorgonzola (or whatever other cheese you like) with a generous splash of cream over a gentle heat and drizzle it over the pasta so it's swimming in thick, creamy cheesy sauce. The trick to good spaghetti — as with any pasta — is to cook it in very salty water and until al dente: typically that means cooking for less time than it says on the packet, so taste as you go. When you drain the spaghetti, save half a cup or so of the salted cooking water to mix in with the pasta and the sauce: the starch in the water will thicken the sauce to help give it that delectably creamy texture. Spaghetti with leeks, broad beans and courgettes I love all the greens here — the mix of sautéed almost-sweet leeks, the buttery beans and the delicate courgettes. You could swap the veggies: add some frozen petits pois (just toss them in with the broad beans) or thinly sliced fennel, which you can fry in the pan with the leeks and courgettes. For even more flavour, think about tossing in some fresh mint, basil, parsley or finely chopped dill. Serves 4 Ingredients • 130g frozen broad beans • 400g spaghetti • 4 tbsp olive oil • 2 leeks, trimmed and thinly sliced (roughly 220g) • 150g courgettes, diced Method 1. Bring a large pan of well- salted water to the boil. When the water begins to gallop, add the broad beans and simmer for 2-3 min until they float to the surface. Then use a slotted spoon to lift them out of the water and set aside. 2. Add the spaghetti to the boiling water and cook al dente as per the packet instructions. 3. Meanwhile, heat 2 tablespoons of oil in a large pan. Add the leeks and courgettes, then sauté over a high heat for 2-3 min, until the leeks almost look translucent and the courgettes are nicely coloured. 4. Add the blanched broad beans to the pan together with the remaining 2 tablespoons of olive oil and cook for 1-2 min to bring all the flavours together. 5. Drain the pasta in a colander, reserving a little of the cooking water, and toss the spaghetti into the pan together with the vegetables and water. Give everything a good stir to combine the ingredients, season to taste with salt and black pepper, and serve immediately. Spaghetti with fennel, anchovies and black olives SKYE MCALPINE This has a mix of subtle, sweet flavours from the fennel and mint, with punchy, moreish saltiness from the melted anchovies and pungent olives. You could add some torn fresh basil leaves or a little parsley for a more minerally flavour. Serves 4 Ingredients • 400g spaghetti • 2 medium fennel bulbs (roughly 500g) • 4 tbsp olive oil • 10-12 anchovy fillets • 100g black olives, pitted and roughly torn • A small bunch of fresh mint Method 1. Bring a large pan of well-salted water to the boil. When it begins to gallop, add the spaghetti and cook al dente, as per the packet instructions. 2. Trim the fennel bulbs, reserving the fronds for garnish, and slice thinly. 3. Meanwhile, heat the oil in a large pan, add the anchovies and fry over a medium-high heat for 1-2 min, until the little fillets have broken down and largely melted into the oil. 4. Add the fennel and fry gently over a medium heat for 4-5 min, until softened and almost translucent. 5. Drain the pasta in a colander, reserving a ladleful of the cooking water. Toss the pasta together with the cooking water and the torn black olives into the pan with the fennel. Give it all a good stir to combine the ingredients. 6. Top with a few torn fresh mint leaves and the raw fennel fronds, then serve immediately. Spaghetti alla poverella SKYE MCALPINE You can and should make this sauce in advance so the flavours have time to intermingle and intensify. Once you have your sauce, toss it through the pasta and serve either warm or at room temperature. And if you have any sauce left over, spoon it onto toasted crusty bread for the most delicious bruschetta. Serves 4 Ingredients • 600g baby tomatoes, quartered • 150g flame-roasted peppers from a jar, sliced into thin strips • 1 large celery stick (roughly 80g), thinly sliced • 1 tbsp capers, rinsed • A small bunch of fresh basil, coarsely chopped • 4 tbsp olive oil • 400g spaghetti Method 1. Combine the tomatoes, peppers, celery, capers and basil in a bowl. Add the olive oil and a generous grinding of black pepper, then rest (not in the fridge) overnight or for a couple of hours. 2. Bring a large pan of well- salted water to the boil. When the water begins to gallop, add the spaghetti and cook al dente as per the packet instructions. Drain the pasta in a colander, toss with the sauce, season with salt and pepper and serve immediately.
LBCI
3 days ago
- Business
- LBCI
Can Lebanon turn olives into economic gold? Sector needs urgent reform
Report by Theresia Rahme, English Adaptation by Karine Keuchkerian Out of 169,000 farmers in Lebanon, 110,000 grow olives. According to the Ministry of Agriculture, the sector supports over 500 olive presses and 160 olive oil facilities. These numbers could increase—and benefit Lebanon more—if producers focus on improving quality. That is precisely what the Agriculture Ministry is working on through training workshops aimed at upgrading farmers' skills and boosting production standards, helping Lebanese olive oil compete globally. The main focus is the U.S. market, Lebanon's top olive oil importer, with exports valued at $7.3 million, followed by Canada and Qatar. That figure could rise further if Lebanon fully complies with U.S. quality standards. But can Lebanon scale up exports? The sector faces challenges. Production varies year to year; about 50% of olive trees are aging, farms are small, and agricultural methods remain largely traditional. The Agriculture Ministry has a plan to strengthen the sector, but it needs to act quickly to implement it, improve quality, increase output, and meet the expectations of international buyers.
Telegraph
5 days ago
- Health
- Telegraph
How much olive oil should we really eat? Everything you need to know about the superfood
Whether used as a drizzle over salad, a dip for bread or to roast vegetables, olive oil has been hailed for its health-boosting effects for centuries. It was praised an elixir of youth and health in ancient Greece and swathes of studies in recent decades seem to have upheld the claim, concluding that it dramatically lowers the risk of disease and an early grave. While its illness-evading effects were originally thought to be largely thanks to it being a cornerstone of the Mediterranean diet, more recent research suggests that olive oil itself has beneficial effects. The latest wellness craze has seen it infused into coffee, poured over ice cream and even taken as a shot to supposedly boost skincare and weight loss, if you've bought into that TikTok trend. Here, dietitians explain the best ways to harness olive oil's health-boosting effects. What does the research show? Decades of research have shown that following the Mediterranean diet, which involves consuming up to four tablespoons of olive oil per day, slashes the risk of chronic diseases. However, more recent studies have shown that just half a tablespoon of olive oil (7g) a day, regardless of what else makes up a diet, protects both the heart and the brain. This seven-gram serving was linked to a 14 per cent lower risk of developing cardiovascular disease and an 18 per cent reduced chance of suffering coronary heart disease, compared to those who never or rarely consume it, in a 2020 study from researchers at Harvard University, who tracked the diets of 93,000 people in the US for more than two decades. A follow-up paper by the same team in 2022 revealed that half a tablespoon daily also slashed the risk of dying from Parkinson's or Alzheimer's by 29 per cent, dementia by 28 per cent and cancer by 17 per cent. The effects of olive oil are thought to be down to its high proportion of monounsaturated fats, which are vital for lowering levels of low-density lipoprotein (LDL) cholesterol. This 'bad' type of cholesterol raises the risk of suffering a heart attack or stroke when concentrations in the blood are too high. Scientists have speculated that a healthy heart has a knock-on effect of protecting the brain. Additionally, olive oil has anti-inflammatory properties, due to the antioxidant oleocanthal, which scientists have compared to ibuprofen, and the fatty acid oleic acid, which reduces inflammatory markers throughout the body and are also beneficial for brain health. What's the best way to add olive oil to your diet? In dressings Roasting vegetables and meat Cooking on the hob Selecting olive oil for a dressing is one of the best ways to access its health benefits, according to experts. As with all varieties of oil, exposing it to a high heat by frying or roasting triggers changes to its chemical structure, as well as its flavour and nutritional content. 'Olive oil tends to have a lower smoking point, strong flavour and high content of antioxidant components that are beneficial to health,' says Dr Liangzi Zhang, from food and health research centre the Quadram Institute. 'These components can be destroyed to some extent by heat.' Olive oil starts to burn, lose nutrients and produce harmful compounds at a lower temperature than most other oils because it is minimally processed. Virgin and extra virgin olive oils reach smoke point between 160 and 190C, while standard olive oil is thought to withstand 200 to 240C. For comparison, rapeseed oil can withstand temperatures of up to 250C, while sunflower oil can tolerate 230C. However, Sam Rice, a nutrition expert and author of the Sunday Times -listed bestselling cookbook The Midlife Kitchen, says virgin olive oil is 'very stable' up to 210C, meaning it is fine to use when roasting meat and vegetables up to this temperature or for cooking in a pan, which typically peak at 200 to 220C. 'It is suitable for most uses,' she says. 'The only reason to use another oil is if you require a neutral flavour, in which case a cold-pressed rapeseed oil is a good choice.' How much olive oil is healthy? Dr Carmen Piernas, a nutrition scientist at the University of Oxford, recommends limiting your intake to no more than four tablespoons per day, used as a dressing or for roasting. 'Frying requires a lot more added fat, so, in general, is best avoided, even when using olive oil,' she says. Others seeking to harness the benefits of olive oil have taken to adding it to their morning coffee. Starbucks even hopped on the trend last year, offering three coffee-based drinks mixed with extra virgin olive oil after its chief executive became inspired while holidaying in Italy. It came on the heels of the Bulletproof coffee trend, part of the Bulletproof diet created by New York Times -bestselling science author Dave Asprey, which advocates adding butter to coffee to increase energy levels and keep hunger pangs at bay. 'The truth is it doesn't matter how [you] take your olive oil, just make sure it's extra virgin and make it your daily, go-to oil,' says Rice. The types of olive oil and which one to go for Olive oil Virgin olive oil Extra virgin olive oil Olive oil is made by crushing olives that are usually picked in Italy, Spain or Greece. Extra-virgin oils, the finest variety which has the best taste and highest price tag, are simply pressed to extra the liquid from the olives, which is used for the oil. They are processed at a low heat, which, in theory, better preserves their health-boosting compounds, and are also free from chemical solvents, such as hexane, which are used to extract oil from olives for standard olive oil, which can be bought for less than £3. This method for standard olive oil means that more oil is squeezed from each olive but this extra liquid is of lower quality than that comes from simply pressing the olives. Virgin olive oil is made in the same way as the extra virgin version but is more acidic. Scientists note that no studies have pulled apart whether these pricier options, which can cost up to £24 per 500ml bottle, translate into better protection against diseases or an early grave, compared to standard olive oil. However, some recommend forking out the extra cash. 'It is worth investing in a good quality extra virgin olive oil, but this does not mean it needs to be very expensive,' Dr Piernas says. 'There are versions that are cheaper with equally good benefits.' Sam Rice notes that some vital compounds and vitamins are lost during processing, meaning that extra virgin olive oil is needed to gain the health benefits. Benefits of olive oil 1. Lower risk of heart disease Improved heart health is one of the most supported health claims for olive oil. A major trial, called the Perimed study, recruited 7,500 people in Spain, aged 55 to 80, who were at high risk of cardiovascular disease. They were told to either follow Mediterranean diet and have at least four tablespoons of olive oil per day; follow a Mediterranean diet and eat 30g of mixed nuts per day; or cut back on fatty foods. After five years, those who were on the high extra virgin olive oil diet were 31 per cent less likely to have suffered a heart attack, stroke or death from heart problems compared to those who were simply told to watch their fat intake. Those who were eating lots of nuts were at a 28 per cent lower risk. Experts believe that the benefits to the heart may, in part, be down to the oleic acid found in the oil, which is a type of omega-3 fatty acid. Scientists have also noted that using olive oil is often used to substitute other sources of fat, such as butter, which is much higher in saturated fat. This may help lower cholesterol levels. 2. Reduces inflammation Olive oil is known to be a rich source of oleocanthal, a type of polyphenol which act as antioxidants in the body. Oleocanthal has been shown to work in the same way as the anti-inflammatory drug ibuprofen. Additionally, the oleic acid in the oil, which is thought to be behind its heart-boosting benefits, has also been linked to a reduction in inflammation. 3. May help you to live longer One Harvard study monitored 92,000 people in the US over 28 years and found that those who consumed the most olive oil (more than half a tablespoon, or 7g, per day) had a 19 per cent lower risk of dying early compared to people who rarely or never used it. They were also around a fifth less likely to die from heart disease, cancer or respiratory disease and 29 per cent less likely to die from Alzheimer's or Parkinson's. Are rapeseed, sunflower and coconut oils just as good for health? Cheaper oils such as rapeseed and sunflower are, like olive oil, types of unsaturated fats and can therefore reduce cholesterol. 'Rapeseed oil has a similar fatty acid composition (interestingly with less saturated fat) than olive oil,' says Dr Duane Mellor, a registered dietitian at Aston Medical School in Birmingham. 'If pressed it can also contain antioxidants which help to preserve the oil and may have health benefits.' Made from rape plants grown in fields across the UK, it is generally cheaper than olive oil, but is lacking in flavour so is 'not great to add to salads'. It can, however, withstand high temperatures without losing its antioxidants, he notes. 'Extra virgin olive oil would be better as a dressing, whereas oils like rapeseed oil [are better] if cooking at higher temperature. It is about using the right cooking fat in a modest amount for the dish you are cooking,' adds Dr Mellor. Sunflower oil, another cheaper option, which is made from pressing seeds of the sunflower, is high in vitamin E and rich in omega-3. However, it 'needs a bit more processing and would possibly have less benefits', says Dr Piernas. While there has been an explosion in demand for coconut oil in recent years, it is extremely high in saturated fat – containing a higher proportion than butter which can increase levels of 'bad' cholesterol and the risk of heart disease. As a result, some dietitians say it should only be used in moderation, if at all. And for those of us who are watching our weight, moderation is always the best policy no matter which oil we're using. Dr Piernas notes that, despite its health benefits, olive oil is still an added fat.
The Guardian
6 days ago
- Health
- The Guardian
Kitty Coles' recipes for lemon- and oil-poached fish and cucumber and yoghurt salad
There's something quietly luxurious about gently poaching fish in good olive oil and lemon. It's the sort of cooking that feels generous but effortless; everything simmers away in one big pan, and produces a sauce that's rich and thick from the potato starch but lemony and fresh-tasting, too. I also often find myself craving an entire cucumber for lunch, so I love today's salad for its simplicity and for its big flavours. I really enjoy writing recipes that I believe people will come back to again and again, and I think this is definitely one of those. I love serving this with a simple courgette salad to cut through the richness, as well as a dollop of creme fraiche, if you fancy it. This is a perfect lunch or dinner when you want things to feel a bit special without any drama. I haven't added any extra herbs, so the dish has a cleaner flavour, but if you'd like to add some parsley, chives or mint, they'd be a great addition. Prep 10 min Cook 30 minServes 4 150ml extra-virgin olive oil2 bay leaves, or a few thyme sprigs1 lemon, 2-3 slices cut off, the rest juiced, plus extra lemon wedges to serveSea salt and black pepper4–5 medium cyprus potatoes, or 400g new potatoes – I peel them, so they have that clean, waxy texture, but if you prefer them unpeeled, that's fine, too6 small banana shallots, peeled and trimmed4 thick sustainably-sourced cod fillets, or hake, haddock or any firm white fish 2 courgettesCreme fraiche, to serve (optional) Pour the olive oil and 600ml water into a wide, high-sided pan (about 28cm), then add the bay leaves, a few slices of lemon and a good pinch of salt. Slice the potatoes into 1½cm-thick coins, halve the shallots lengthways, then drop them into the pan, too. Bring to a gentle boil and cook for eight to 10 minutes, until the potatoes and shallots are just tender. Make four indents in the mix for the fish fillets, then nestle them in; the liquid needs to come about halfway up the fish, so if need be top up with a splash more water. Cut out a circle of baking paper to fit the pan, then lay it over the fish and vegetables. Turn down the heat to medium and leave to bubble gently for six to eight minutes, depending on the thickness of the fish. The sauce should have reduced slightly, and the starch from the potatoes will have thickened it; if it still looks a bit watery, carefully lift out the fish and potatoes, and simmer the sauce for a few minutes more to reduce. Meanwhile, grate the courgettes into a bowl and season with salt, pepper and the juice of the remaining lemon. Serve everything straight away, topping the fish with a dollop of creme fraiche, if you fancy, and with extra lemon wedges on the side. The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US. When testing this dish, I plopped a few spoonfuls of tinned tuna over the cucumber and celery before spooning on the yoghurt, and I'd highly recommend doing the same, so long as you're not serving this as a side. Prep 5 min Cook 20 min Serves 4 as a side 2 cucumbers 4 celery sticks1 unwaxed lemon 25g salted butter1 generous handful pine nuts 1 heaped tsp harissa Salt and black pepper 2 tbsp extra-virgin olive oil2 of your favourite tins of good-quality tuna in olive oil, drained (optional) 200g natural yoghurt Start by slicing the cucumber and celery however you like: thin rounds, half-moons or even dice. Use a vegetable peeler to pare the lemon zest into nice wide strips. In a small saucepan on a medium heat, melt the butter with the pine nuts. As the butter melts, the pine nuts will begin to toast; keep a close eye on them, though, because you don't want the nuts or butter to burn, although a little browning does add a lovely, nutty depth. Once the pine nuts are golden, stir in the harissa and lemon peel, leave to bubble gently for a minute, then take off the heat. Squeeze in the juice of half the lemon and season with a little salt, if needed. Transfer the cucumber and celery to a bowl and drizzle over the olive oil, the juice from the remaining lemon half, and season with salt and pepper. Toss to coat, then spoon on to a platter; now's the time to add the tuna, if using. Dollop over the yoghurt, then spoon the warm harissa-pine nut butter on top. Eat straight away, while the butter is still warm. Kitty Coles' latest book, Make More with Less: Foolproof Recipes to Make Your Food go Further, is published by Hardie Grant at £22. To order a copy for £19.80, go to
