It may sound like an oxymoron, but olive oil is one of the best-known ingredients in the world, according to an Oxford University study published in the prestigious scientific journal Science in 2013.
And now, a new study has shown that this may be the case for people with celiac disease (CD), a condition which affects approximately 1 in every 4 people.
A team led by Professor Paul Jansen from the University of Copenhagen found that people who had the condition, or those who were diagnosed with it, tended to use olive oil less frequently.
The findings may be especially important for those with the condition who are more likely to take vitamin supplements, according the Oxford team.
‘Celiac’ people tend to use less olive oil Source Oxford University (AU) article Researchers have discovered that people with the celiac-related condition are more often than other people to use fewer than half the amount of olive oil commonly used in Britain.
However, a study in the journal Food Quality and Preference showed that this was not the case with those with CD.
Professor Jansen and his colleagues from the Centre for Applied Ecology at the University at Oxford analysed data on the consumption of olive and soy products across the UK from January 2014 to March 2017.
They found that, on average, those who had celiac had consumed a little more than half of the olive oil typically used in the UK.
This, the researchers said, was consistent with other research showing that celiac sufferers tend to consume less olive in general.
“This suggests that the ‘celiac disease diet’ may be an effective tool for preventing consumption of an unhealthy amount of fat,” Professor Jansen told the BBC.
“If people are able to use more olive oil and more of the oils in their diet than the average, they are more efficient at getting the nutrients that they need.”‘
Novelty factor’ The researchers also found that these differences were less pronounced when people were not taking vitamin supplements.
“The novelty factor is the olive oils are a bit more difficult to find in supermarkets and there is a bit of a learning curve,” Professor Hennig said.
“We found that this could be because they are a little less popular.”
Professor Jensons findings are important because they may be a marker of the health of people with CD and may help to understand the mechanism of the condition.
“It is a very unusual condition that affects a very small proportion of people and it could help us understand how this occurs,” Professor Joergs said.
The study was funded by the National Institutes of Health, the National Science Foundation, the University College London and the Oxford Institute for Food Science and Technology.