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 language||American English|
|Title of host publication||Olives and Olive Oil in Health and Disease Prevention|
|Number of pages||9|
|State||Published - 1 Jan 2020|
Bibliographical notePublisher Copyright:
© 2021 Elsevier Inc.
- Animal models
- Breast cancer
- Colorectal cancer
- Olive oil