Olive oil in the prevention of breast and colon carcinogenesis

Aliza Hannah Stark, Zecharia Madar

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Scopus citations


Cancer prevention is a high priority in the developed world and is important for decreasing morbidity and mortality. Following a Mediterranean diet has repeatedly been associated with health benefits, including reduction of cancer incidence. Regrettably, due to the nature of epidemiological studies and the complexity of the human diet, it is not possible to attribute this benefit to olive oil specifically, or to its constituent compounds. The majority of studies on olive oil and prevention of breast and colorectal cancer have been carried out in cell culture or animal models. Results from these models consistently show the inhibition of initiation, promotion, and/or progression of cancer cell growth following exposure to olive oil. However, these models have little resemblance to cancer etiology in humans and bioavailability of biologically active compounds is limited. Currently, there is insufficient rigorous scientific evidence for health claims promoting olive oil as a chemopreventive agent.

Original languageAmerican English
Title of host publicationOlives and Olive Oil in Health and Disease Prevention
Number of pages9
ISBN (Electronic)9780128195284
StatePublished - 1 Jan 2020

Bibliographical note

Publisher Copyright:
© 2021 Elsevier Inc.


  • Animal models
  • Breast cancer
  • Carcinogenesis
  • Chemoprevention
  • Colorectal cancer
  • Hydroxytyrosol
  • Olive oil


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