We spoke with researcher and professor at the Autonomous University of Barcelona, Eduard Estrich, a leading expert in the study of the lipids we consume and their relationship with cancer.
The conversation begins with a strong statement: “we have demonstrated that when olive oil is included in the diet, tumors are less aggressive”. Estrich speaks with the confidence and scientific evidence of 30 years of research and trials on the effect of the fats we consume on the development of tumor cells. That is why he does not hesitate to state that “olive oil protects our DNA from damage” and that “it slows the proliferation of tumor cells”. He even goes further, assuring us that it helps fight cancer: “olive oil promotes the mechanism of tumor cell death”, he asserts.
Fats, Estrich comments, are the foods most closely related to cancer. But not all fats are the same. Some fats have been shown to be healthy, including olive oil and polyunsaturated omega-3 fats. Other fats, however, when consumed in excess, can be harmful, such as saturated fats from animal sources, and omega-6 polyunsaturated fats found in seed oils. This last type of omega-6 fat, Estrich explains, contributes to tumor malignancy by “dedifferentiating cells” and generating more cellular mutations.
It is true that the health benefits of consuming olive oil have been discussed before, but it is truly worthwhile to listen to Dr. Eduard Estrich explain the findings of his research team with such clarity and passion. Beyond being enlightening, it is very gratifying for those of us who love extra virgin olive oil to know that we are helping our bodies while enjoying this gastronomic treasure offered by nature.
We leave you with the full interview and hope you enjoy it as much as we did. Finally, we thank Dr. Estrich for his kindness in meeting with us and for the valuable time he dedicated to us.
