Aceite de oliva: Un medicamento para la salud cardiovascular

José Antonio González Correa

doi:10.24310/mumaedmumaed.77

Aceite de oliva: Un medicamento para la salud cardiovascular

Auteurs-es

José Antonio González Correa

Universidad de Málaga

https://orcid.org/0000-0001-8862-3760

DOI: https://doi.org/10.24310/mumaedmumaed.77

Mots-clés :

aceite de oliva, salud, salud cardiovascular

Synopsis

La dieta mediterránea (DiM) es un patrimonio cultural, histórico, social, territorial y medioambiental transmitido de generación en generación durante siglos, y ha formado parte, como sistema alimentario y de estilos de vida de los Pueblos del Mediterráneo a lo largo de su historia. En el año 2010, es reconocida como Patrimonio Cultural Inmaterial de la Humanidad por las Naciones Unidas para la Educación, la Ciencia y la Cultura. Fue el resultado de un proceso internacional, coordinado desde España, por la Fundación Dieta Mediterránea. Este reconocimiento ha favorecido un mejor entendimiento de la DiM en todo el mundo (UNESCO, 2010). La principal fuente de grasa en la DiM es el aceite de oliva. En las poblaciones mediterráneas se estima que el consumo por persona/día rondaría los 25 - 50 ml. Recientes estudios han desvelado que el consumo recomendado de aceite de oliva virgen extra (AOVE) estaría en aproximadamente 40 mL. Pocos fármacos son capaces de reducir un 30% la incidencia de complicaciones cardiovasculares mayores como lo ha conseguido una intervención con DiM.
El aceite de oliva virgen extra es responsable de gran parte de los efectos cardiosaludables atribuidos a la DiM. No podemos renunciar a estos efectos, por lo que su concurso en nuestra alimentación debe ser atendido a diario.
La agencia americana Food and Drugs Administration (FDA) autorizó la difusión de un mensaje en salud en relación con lo recomendable de una ingesta de 23 g de aceite de oliva al día, reemplazando la misma cantidad de grasa saturada, para prevenir el riesgo coronario (FDA, 2004). Y en 2013, la Autoridad Europea de Seguridad Alimentaria (EFSA), aprueba una declaración sobre la capacidad que confiere la ingesta de 5 mg/día de HT en la prevención de la oxidación de lipoproteínas de baja densidad. Resulta complicado, en ocasiones, atribuir los efectos cardiosaludables exclusivamente a un alimento. Por lo tanto, la recomendación debería estar basada en una dieta mediterránea, en la que la cantidad de aceite de oliva virgen extra no baje de 40-50 mL al día, sin olvidar la actividad física diaria (adecuada al perfil de cada individuo) y socializar la alimentación, lejos del estrés diario que obliga a deglutir más que a alimentarse.

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