International experts gather in Jaén to discuss the health benefits of olive oil

More than 200 researchers, healthcare professionals and representatives of the olive oil sector from around twenty countries took part in the 6th International Conference on Olive Oils and Health, held in Jaén, Spain, which brought together some of the world’s leading experts in nutrition, epidemiology and public health.

The event was organised by the University Institute for Research in Olive Groves and Olive Oils (INUO) of the University of Jaén, together with the University of Navarra and the Harvard T.H. Chan School of Public Health, with the support of the Provincial Council of Jaén.

During the opening session, Francisco Javier Lozano, Deputy for Promotion and Tourism of the Provincial Council of Jaén, highlighted the importance of a congress that positioned Jaén as an international benchmark in olive oil and health research. He also emphasised the scientific work being carried out to further understand the role of extra virgin olive oil in disease prevention and in improving quality of life.

Throughout the conference, participants discussed the influence of olive oil and the Mediterranean diet on the prevention of cardiovascular diseases, certain types of cancer and neurodegenerative disorders, as well as the latest advances in biomarkers, personalised nutrition and healthy lifestyle research.

Among the speakers were some of the most influential figures in nutritional science worldwide, including Frank B. Hu, Professor of Epidemiology and Nutrition at Harvard University; Miguel Ángel Martínez-González, coordinator of the PREDIMED study and an internationally recognised expert on the Mediterranean diet; Heather Eliassen, a Harvard researcher specialising in cancer-related biomarkers; and Pietro Ferrari, Head of Nutrition at the International Agency for Research on Cancer.

The conference was also held alongside the PREDIMED Omics Symposium, a scientific forum focused on the interaction between genetics, nutrition and health, promoted by Professors Frank B. Hu and Miguel Ángel Martínez-González.

In addition to the scientific programme, participants took part in a range of activities related to extra virgin olive oil and olive oil tourism, including visits to olive mills, guided tastings and gastronomic experiences that showcased the uniqueness of the Jaén region and the quality of its olive oils.