We spoke with Eduard Estrich, a researcher and professor at the Autonomous University of Barcelona, a leading expert in research on the lipids we consume and their relationship with cancer.
The conversation begins with a forceful statement: “We have shown that when olive oil is included in the diet, tumors are less malignant.” Estrich speaks with the certainty and scientific evidence of 30 years of research and trials on the effect of the fats we consume on the development of tumor cells. Therefore, he does not hesitate to affirm that “olive oil protects us from DNA damage” and that “it slows the proliferation of tumor cells.” He even goes even further and assures us that it helps to combat it: “olive oil favors the death mechanism of tumor cells,” he says.
Fats, says Estrich, are the foods most closely linked to cancer. But not all fats are the same. There are fats that have been shown to be healthy, including olive oil and omega-3 polyunsaturated fats. Other fats, however, if 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, explains Estrich, contributes to the malignancy of tumors, “dedifferentiating cells” and generating more cellular mutations.
It is true that this is not the first time that the healthy effects of consuming olive oil have been discussed, but it is really worth listening to Dr. Eduard Estrich explain with such clarity and passion the findings of his research team. As well as being revealing, it is very gratifying, for those of us who love extra virgin olive oil, to know that we are helping our body at the same time as we enjoy this gastronomic jewel that nature offers us.
We leave you with the full interview and hope you enjoy it as much as we did. Finally, we would like to thank Dr. Estrich for his kindness in meeting us and for the valuable time he has dedicated to us.
