The Virgin Olive Oil sector, with Designation of Origin, the Spanish Association of Olive Tree Municipalities, the Association of federated Olive Oil Mills of Spain, QvExtra! international, the ‘Cátedra’ of Mediterranean Gastronomy, as well as organisations linked to olive oil and health, and researchers of renowned prestige, backed by numerous scientific studies, and in relation to the forthcoming approval of the algorithm for the classification of foods using the Nutri Score,
DECLARE THAT:
Just as certain singular nutritional products, such as water, have a direct category in the Nutri score rating system, Virgin and Extra Virgin Olive Oils (henceforth referred to collectively as Virgin Olive Oil) deserve a specific treatment and direct assignment of a class A rating on the Nutri Score scale.
The reasons behind this proposal could be argued from a heritage or sustainability point of view, or even as a physiological adaptation of Mediterranean inhabitants to this food. However, there is also a significant nutritional reason for this proposal, which makes the aforementioned motives lose importance and which undoubtedly endorses its uniqueness. Virgin olive oil is the only food that has two approved claims, scientifically proven in human trials, on the antioxidant capacity (specific to olive oils) and on its capacity to maintain normal blood cholesterol levels (related to its high unsaturated fat content), something that no other vegetable oil or food has (polyphenols found in cocoa also have an approved claim, but in the anti-inflammatory capacity). These claims are based on the evaluation of scientific evidence by the European Food Safety Authority (EFSA) and approved and authorised by EU Regulation 432/2012.
Therefore, no nutritional quality ranking system can go against the two EFSA-approved claims, as is currently the case in the Nutri Score algorithm, which classifies Virgin Olive Oil in categories lower than A.
Numerous scientific studies support virgin olive oil as the best fat that humans can consume, due to the positive effects on human health. Therefore, classifications that equate it with other fats are a clearly misleading to the consumer.
Virgin Olive Oil is a very important part of current Spanish dietary guidelines. In addition, it has been present in the diet for more than 3,000 years and the human body is perfectly adapted to its use, making perfect use of omega 9, with elongases and desaturases shifting towards the omega 9 route as opposed to the omega 6 route, even though omega 3 intake is low. Hence, there is a clear effect on enzymes and therefore on the production of a type of thromboxane, prostaglandins and leukotrienes.
Making calculation modifications to the Nutri Score algorithm, as has already happened with some beverages, fats or cheeses, would not be appropriate, as the excellence of Virgin Olive Oil cannot be measured with the parameters currently used in the Nutri Score rating system, unless the antioxidant value (to give an example) is accounted for in the system.
Previously, the Nutri Score algorithm in France was modified to favour food products in their food guides and diets. Therefore, in Spain, this algorithm must be modified and adapted to include the correct classification of Virgin Olive Oil.
An adequate solution is no to exclude it from the Nutri Score system completely as this would leave it unvalued, as is currently the case for drinks with an alcoholic content, which could lead consumers to perceive it as not being beneficial to the body. Applying the exemption to foods that contain just a single ingredient would not be comparatively appropriate either, as it would place Virgin Olive Oils on a par with other vegetable fats from a single source, which do not have the health benefits, once again creating confusion for the consumer.
Therefore, a change in the Nutri Score rating system is necessary, in which Virgin Olive Oil is directly ranked as the dark green A – the best rating.
Olive oil logically also shares some of the nutritional claims that virgin olive oil contains, albeit to a lesser extent, so it should automatically be reassigned to the light green B ranking on the Nutri Score.
Other vegetable oils must be ranked at the yellow C level or lower, depending on their fatty acid composition.
