Olive oil contributes a quarter of the fats that we ingest

INNOLIVA recommends betting on the Extra Virgin category 

Madrid, July 15, 2016. 

The 24% of fats that a Spanish takes comes from olive oil, according to a study by the Spanish Foundation of Nutrition (FEN). Since it is a fundamental part of the diet, INNOLIVA emphasizes the importance of making a good choice of the product and given their experience in the olive oil world, considers that, in this case, the winning bet is to opt for an extra virgin.

The amount of energy a person requires to “function” depends on their age, sex, physiological state, and the physical activity they perform. The energy sources of the organism are the nutrients, where we can distinguish between fats or lipids, carbohydrates and proteins, with the first two groups being the main ones.

The United Nations Food and Agriculture Organization (FAO) considers it advisable to consume a small amount of fats, preferably of vegetable origin, such as oils and nuts, on a daily basis, since these foods contain unsaturated fatty acids, which They help lower cholesterol and prevent cardiovascular diseases. However, depending on the degree of activity and eating habits, it is recommended that adults consume between 15 and 35% of their calories as fat.

According to the Anibes study, coordinated by FEN and published in the journal Nutrients, the main source of lipids corresponds to the group composed of oils and fats (32.19%). In addition, for food, 24% comes from olive oil, although there is some difference between the adult population and children, being lower in the range of 9 to 12 years (18%).

The president of the FEN, Gregorio Varela, explains that “this behavior shows once again that there is a better adherence to a Mediterranean diet pattern among adults and the elderly”.

INNOLIVA, the leading producer of Extra Virgin Olive Oil (AOVE), highlights the importance of including olive oil in our diet and, above all, of instilling these habits to the little ones.

Also, advises to devote some time to the selection of the product, always betting on quality. In this regard, it is also important to know how to distinguish the type of oil we are looking for.

Although both virgin olive oil and EVOO are natural products and authentic olive juice, they have different degrees of acidity and score in the sensory analysis, although this is practically imperceptible for the consumer. For this reason, a good labeling that makes clear before what type of product we find is essential so that we can make the best choice.

About Innoliva 

The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.

With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.

They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.

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