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.”

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.