As it is said in the new Alimentary guides for Spanish Population, elaborated by the Sociedad Española de Nutrición Comunitaria (SENC) with the collaboration of more than 100 experts in food and public health, olive oil is the best fat reference for the accompaniment in a lot of food, either in culinary processes or in its raw consumption.

Although it exists a big variety in olive oils, the most recommended is the extra virgin olive oil extracted in cold from a multiple variety of olives. Preferably, the oil from the next year to its recollection.

These new public guides in Madrid, on 29 March of 2017, are an actualization of the edition published before in 2001. In them, there are recollected the new alimentary recommendations, and we can say that they constitute a tool for nutritional education and promotion of health, which is very useful for the population and professionals of this field. To perform this update, the experts have focused in revising both, most frequent health problems in Spanish society and the practice of physical activity and sedentary lifestyle. Also, they point out that the variety, balance and moderation of the quantity of food that we take are the fundamental principles that stimulate a healthy nutrition, and so, it helps us to keep an adequate corporal weight.

For the first time, we can see how nutritional supplements (at the top of the pyramid with a flag) are included. However, it is important to consult a specialist before taking nutritional supplements.

In the declarations to Mercacei, José Juan Gaforio, the researcher, professor of Immunology of the Universidad de Jaén (UJA) and the director of Centro de Estudios Avanzados en Olivar y Aceite de Oliva has pointed out that by the mere fact of having an alimentary guide adapted to the idiosyncrasy in our country, “it seems laudable to me”. “There are other published guides in different countries and all of them have their own characteristics that distinguish them from others. In Spain we have a very active scientific community in the investigation about the impact of nutrition in health, and if we add to this our excellent gastronomic culture, it is easy to understand that we have a lot to say about this topic on an international level”, Jose Juan Gaforio states.

Gaforio thinks that a special importance is given to extra virgin olive oil as the most recommended because it is scientifically approved. Nevertheless, it is not accepted by him when it is said “the oil has to be consumed preferably on the year after its recollection”, not as it is said to use the products on the same year elaborated.

The researcher concludes his declaration in the following way: “It seems to me a very interesting guide, supported by the available scientific evidences and it can be useful for many people, because they will find understandable information for everyone easier”.