Read the following text and test your understanding on the questions below.<\/p>\n

The two peptides that are the subject of the claim are isoleucyl-prolyl-proline (IPP) and valyl-prolyl-proline (VPP) and are formed by fermentation of milk and can be measured using established methods.<\/p>\n

Polyphenols from olive have an antioxidant activity that may help maintain healthy LDL cholesterol level and lipid oxidation \/ antioxidants<\/p>\n

Specific polyphenols within olive oil (hydroxyltyrosol) and their derivatives were identified as having the beneficial effect<\/p>\n

A number of different studies were included that did not include olive polyphenols and\/or did not refer to protection of LDL particles from oxidative damage.<\/p>\n

2 randomized controlled trials (RCTs) in humans were provided that did not include valid measures of the effect (oxidation of LDL particles)<\/p>\n

1 large RCT in 6 different countries was provided, which showed a dose-response relationship between the olive oil polyphenols and the health effect.<\/p>\n

2 smaller scale RCTs\u00a0 and 2 short-term studies were provided that also showed this effect<\/p>\n

A mechanism was proposed by which olive oil polyphenols could have this effect (the incorporation of phenolic compounds from olive oil in LDL particles).<\/p>\n

Show Answer<\/span><\/a><\/div>
\u00a0Yes<\/strong><\/div><\/p>\n
<\/p>\n
Question 2<\/strong><\/p>\n
Why?<\/p>\n
Correct answer:<\/em>
Show Answer<\/span><\/a><\/div>
This health claim may appeal to those at risk of increased LDL oxidation<\/strong><\/div><\/p>\n
<\/p>\n
Question 3<\/strong><\/p>\n
Do you think consumers would understand the wording of the claim?<\/p>\n
Correct answer:<\/em>
Show Answer<\/span><\/a><\/div>
No<\/strong><\/div><\/p>\n
\u00a0<\/strong><\/p>\n
Question 4<\/strong><\/p>\n
Why?<\/p>\n
Correct answer:<\/em>
Show Answer<\/span><\/a><\/div>
This health claim proposes multiple health benefits and scientific wording, which may cause confusion to the average consumer.\u00a0 Further clarification of health effect may be required.<\/strong><\/div><\/p>\n
<\/p>\n
Question 5<\/strong><\/p>\n
What do you understand by \u2018characterisation\u2019 in this case? (i.e. What is it in the component of the product that has been identified as having the health effect and has this been sufficiently characterised?)<\/p>\n
Correct answer:<\/em>
Show Answer<\/span><\/a><\/div>
The food constituent, polyphenols in olive products standardised by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex), which is the subject of the health claims, is sufficiently characterised.<\/strong><\/div><\/p>\n
<\/p>\n
Question 6<\/strong><\/p>\n
Do you agree that the effect in question is likely to be beneficial for the general population?<\/p>\n
Correct answer:<\/em>
Show Answer<\/span><\/a><\/div>
Yes, protection of LDL particles from oxidative damage may be a beneficial physiological effect.<\/strong><\/div><\/p>\n
<\/p>\n
Question 7<\/strong><\/p>\n
What do you think about the level of evidence provided for the scientific substantiation?<\/p>\n
You could consider:<\/p>\n
\n
Were randomized controlled trials (RCTs) in humans included<\/li>\n
Were the studies performed with the product\/compound of interest?<\/li>\n
Were the measures of the health effect valid?<\/li>\n
Was there a dose-response relationship?<\/li>\n
Was there evidence provided for a mechanism by which the product\/component has the effect?<\/li>\n<\/ol>\n
Correct answer:<\/em><\/p>\n
Show Answer<\/span><\/a><\/div>
<\/p>\n
\n
Randomised controlled trials were included, some of which showed a significant effect of olive oil polyphenol consumption on appropriate markers of LDL peroxidation.<\/strong><\/li>\n
Some of the included studies compared interventions containing the olive oil polyphenols with suitable placebos.<\/strong><\/li>\n
Markers of LDL peroxidation were measured in some of the included studies.<\/strong><\/li>\n
A dose-response relationship was found.<\/strong><\/li>\n
A mechanism of action was proposed.<\/strong><\/li>\n<\/ol>\n
<\/div>\n
Question 8<\/strong><\/p>\n
Do you think the claim was given a positive opinion?<\/p>\n
Correct answer:<\/em><\/p>\n
Show Answer<\/span><\/a><\/div>
<\/p>\n
Yes, the EFSA panel concluded that a cause and effect relationship has been established between the consumption of olive oil polyphenols (standardised by the content of hydroxytyrosol and its derivatives) and protection of LDL particles from oxidative damage.<\/strong><\/p>\n
<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Olive oil polyphenols and oxidative stress Read the following text and test your understanding on the questions below. The application Proposed wording Peptides IPP and VPP help to maintain normal blood pressure Characterisation The two peptides that are the subject of the claim are isoleucyl-prolyl-proline (IPP) and valyl-prolyl-proline (VPP) and are formed by fermentation of […]<\/p>\n","protected":false},"author":4708,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/pages\/2195"}],"collection":[{"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/users\/4708"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/comments?post=2195"}],"version-history":[{"count":3,"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/pages\/2195\/revisions"}],"predecessor-version":[{"id":2200,"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/pages\/2195\/revisions\/2200"}],"wp:attachment":[{"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/media?parent=2195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}