11-04-2004 NAOOA Press Release Regarding Olive Oil Health Claim FOR IMMEDIATE RELEASE CONTACT: Bernice Neumann, 952.852.7515 [email protected] Andrea West, 952.852.7075 [email protected] Olive Oil Receives Qualified Health Claim from FDA North American Olive Oil Association�s Successful Petition Highlights Heart-Healthy Benefits of one of America�s Most Popular Cooking Oils Neptune, N.J. (Nov. 4, 2004) � At a time when the American diet is under siege by unhealthy eating habits, countless dieting schemes and a growing obesity epidemic, there is finally some good news to report: Olive oil can play a leading role in a heart-healthy lifestyle. The Food and Drug Administration announced that it has approved the petition for a health claim for olive oil submitted by the North American Olive Oil Association (NAOOA). The industry leader submitted the petition so that the government could verify, and consumers could become more aware of, the heart-healthy benefits of one of America�s most popular pourable cooking oils. �Olive oil�s taste and versatility has led to its record use in America in recent years, but even so, its health benefits have been undervalued,� said Bob Bauer, president of the NAOOA. �The FDA�s qualified health claim serves an important public purpose by allowing us to educate people about these benefits.� FDA was careful and thorough in its evaluation of the NAOOA petition, according to Bauer, and only granted the qualified health claim for olive oil and not other cooking oils. Specifically, FDA�s claim states that, �Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.� News of FDA�s action is being well received by the nutrition community. �While the news around the American diet so often seems negative, the FDA�s claim for olive oil reflects at least one positive trend. And it acknowledges scientific evidence that has been mounting for years. As part of a healthful eating pattern, olive oil is good for you and good for your heart,� said Roberta L. Duyff, a nationally recognized food and nutrition consultant, registered dietitian, author of the highly-regarded American Dietetic Association Complete Food and Nutrition Guide and spokesperson for the NAOOA. �We know Americans are eating more olive oil than ever. Now with the news from FDA, we can better educate people about olive oil, noting when part of an eating pattern that�s moderate in fat and low in saturated fat and cholesterol, olive oil may provide cardiovascular benefits in addition to being a delicious part of everyday meals.� Of the cooking oils commonly available in the grocery store, olive oil is one of the richest sources of monounsaturated fats � and it�s naturally cholesterol-free. Consuming monounsaturated fats is shown to help reduce the level of low-density lipoproteins (LDL), the �bad� cholesterol that can cause deposits to form on the walls of arteries and other blood vessels. Olive oil also has antioxidants such as vitamin E, which promote good health, making olive oil an even more nutritious choice. Olive oil�s versatility makes it simple to incorporate the two tablespoons per day needed to achieve the heart-healthy benefits it brings. Olive oil can be used for saut�ing and stir frying. It can be basted on meats, fish, poultry and vegetables for grilling. It can be used as a salad dressing, and it can be used to replace vegetable oils, or butter and margarine, in many baked foods. According to Duyff, the many uses and varieties of olive oil make it simple to incorporate into most any eating plan. �Olive oil is the only cooking oil that has a variety of natural flavors, from robust and delicate to peppery, fruity and even buttery. So, there�s a flavor for different consumer tastes,� Duyff said. �When cooking, using olive oil adds flavor along with a dash of good nutrition.� NAOOA�s Bauer says he expects olive oil consumption to increase as a result of the qualified health claim. �It was just a few years ago that olive oil surpassed vegetable oil as the most popular cooking oil in America,� Bauer said. �In the past six years alone, supermarket sales have grown 31 percent to more than $450 million. And 40 million American households are preparing meals with olive oil, a testament to its taste and versatility. Now, with the qualified health claim, consumers have even more reason to make olive oil part of their everyday meals.� The NAOOA�s petition for the qualified health claim included more than 70 clinical intervention studies conducted by scientists in the United States and other countries. , nutritionists and government groups Such petitions were made possible by the FDA�s 2003 Consumer Health Information for Better Nutrition Initiative, which allows labels on both conventional foods and dietary supplements to tell consumers about scientific evidence that suggests an ingredient might be helpful in preventing certain diseases and medical conditions. To date, there have been only three other approved qualified health claims. Established in 1989, the North American Olive Oil Association is a trade association of marketers, packagers and importers of olive oil in the United States, Canada and their respective suppliers abroad. The association strives to foster a better understanding of olive oil and its taste, versatility and health benefits. For more information about olive oil and the NAOOA, visit www.aboutoliveoil.org. >> back to Health Benefits