Lifestyle and effects of the consumption of olive products on the inflammatory profile of university students: a pilot study

This work aimed to relate alcohol consumption with adherence to Mediterranean diet (MD) and food neophobia (FN) in Italian and Spanish university students, and evaluate the effect of the consumption of olive products on their inflammatory and antioxidant profile. To collect information, volunteers filled in standardized questionnaires. Ten overweight subjects have been selected for a nutritional intervention study. In particular, they consumed an olife leaf aqueous extract drink with extra virgin olive oil (EVOO) or hazelnut oil (HO) pearls on different days. Triglycerides and ketones have been measured before and 3 hours after each treatment, and parameters of immunological and antioxidant status, and urinary phenols have been evaluated. Italian females had higher adherence to MD and FN, and a lower alcohol consumption than Spaniards (p < 0.01). Students who stayed with their family were more adherent to MD than those who moved away from home. An increase in ketones (p<0.05) and salivary phenols (p<0.05) after intake of extract with EVOO pearls has been observed. In the group treated with extract and HO a decrease in urinary ferric reducing antioxidant power (FRAP, p<0.01) has been detected. Among the different groups, significant differences have been observed only for salivary FRAP (p<0.05). In conclusion, this pilot study suggests that non-typical MD foods and Saturday night consumptions, related to being far from home, have a great impact on alcohol consumption. The emerged beneficial effect of EVOO can improve health promotion programs, that should propose guidelines that encourage not avoiding the consumption of healthy fats.