The growth and functional changes that occur during childhood require a corresponding intake of energy and nutrients. The child needs energy and nutrients in order to maintain the body's normal functions, to grow, to respond to daily physical activities, to replace the "damages", with the production of new cells and to create reserves in the body for various nutrients.
Fat needs during the second infancy and early childhood are increased due to the body's growth processes, but also to meet the body's increased energy requirements. For infants and younger children (aged 7 months-3 years) fat intake is recommended to be up to 40% of daily energy intake (most organizations recommend intake of 35 to 40% of energy intake). For older children the recommended fat intake is lower and ranges from 20-35% of energy intake.
The recommendations of international organizations converge on consuming as little saturated and trans fatty acids as possible. The largest percentage of fat intake should come from sources rich in polyunsaturated and monounsaturated fatty acids. It is generally recommended to avoid the consumption of animal fat and replace it with vegetable oils. More specifically, according to the principles of the Mediterranean diet, fatty fish, unsalted nuts and seeds and extra virgin olive oil are the main foods from which children and adolescents, like adults, should take in the "good" fats.
Extra virgin olive oil is a key component of the traditional Mediterranean Diet
By consuming age-appropriate amounts of olive oil, children get:
- Energy (1 g of fat yields 9 Kcal)
- monounsaturated fatty acids (mainly oleic acid)
- fat-soluble vitamins, mainly E & K and provitamin A
- plenty of antioxidant substances (polyphenols etc.). The main phenolic components to which the beneficial effects of extra virgin olive oil are attributed are hydroxytyrosol, tyrosol, and elauroepin.
- oleocanthal (natural anti-inflammatory)
Regarding the biological role of olive oil, it is the main fatty substance of the Mediterranean Diet, it is easily digestible, contributes to the health of cell membranes and tissues, protects cardiovascular health from the first years of human life, while its components, specifically the oleic acid, vitamin E, provitamin A, polyphenols, etc. they have a beneficial effect on the absorption of calcium and vitamin D and the improvement of the functioning of the gastrointestinal system in children.
The health benefits of consuming olive oil in the context of the Mediterranean Diet include improving the lipid profile, reducing the risk of hypertension, preventing and treating type 2 diabetes, improving blood circulation, preventing oxidative stress, the prevention of osteoporosis, the improvement of the functioning of the gastrointestinal system (prevention and treatment of constipation and colic in infants), the reduction of the risk of neurodegenerative diseases, while it has anti-inflammatory, antimicrobial and anti-cancer properties.
Olive oil in infant and adolescent nutrition
It has been found that women who followed a Mediterranean diet during pregnancy (which included fruits, vegetables, nuts, seeds, fish and seafood, extra virgin olive oil and dairy) had a lower chance of developing postpartum depression.
There is evidence that extra virgin olive oil has an epigenetic effect, meaning children of mothers who consumed adequate amounts of extra virgin olive oil in pregnancy were less likely to develop respiratory problems, such as wheezing, in their first year of life.
Olive oil plays an important role in the health and normal development of infants and children and contributes to the proper development of bones and the brain. Consumption of extra virgin olive oil has been found to reduce oxidative brain damage in mice and increase brain neurotrophic factor gene expression associated with neuron protection, plasticity, growth and brain damage repair. Extra virgin olive oil, due to its oleocanthal content, acts protectively against inflammatory diseases, even in early childhood.
In addition to the beneficial properties of olive oil in relation to health, the use of olive oil improves the organoleptic properties of food, contributes to increasing the consumption of raw vegetables, greens and other healthy foods such as pulses, and cooked vegetables (e.g. oils) , can be used instead of other lipids in food preparation, such as traditional pies, cakes, etc. which can be a healthy snack for children and in the above ways contributes to a balanced diet and greater compliance with the Mediterranean Diet.
Recommendations for the consumption of olive oil
During pregnancy and breastfeeding, it is recommended that the nursing woman consume sufficient amounts of fat, mainly as extra virgin olive oil.
During the transition of the infant from mother's milk to solid foods, after the first 6 months of life, it is recommended to use extra virgin olive oil in soups and porridges. In addition to the daily use of extra virgin olive oil in children's salads and cooked meals, it is recommended to choose foods rich in unsaturated fats for their diet and to avoid saturated fats, such as animal butter and other animal fats.
Since olive oil is an energy-rich food, it is recommended that it be consumed in moderation, according to the recommendations, to avoid weight gain in children and adolescents. However, no correlation has been found between the Mediterranean Diet and the risk of weight gain. The traditional Mediterranean Diet is characterized by moderation and austerity.
Research data indicate that the diet of children and adolescents in recent years has moved away from the principles of the Mediterranean Diet. In this context it is recommended to avoid the consumption of over-processed, standardized foods, which usually contain saturated and trans fatty acids, and to promote the consumption of healthy, natural foods. It is recommended to replace hyper-processed foods with natural and home-made foods in the preparation of which extra virgin olive oil will be used. In the diets approved by the Ministry of Health for public and private daycares and nurseries (Government Gazette 3758/2017) and in the provisions on foods allowed to be sold in school canteens (Government Gazette 2135/2013 and 2800/2013) the above has been taken into account and olive oil occupies an important place in them.
In conclusion, extra virgin olive oil is a dominant component of the traditional Mediterranean Diet, which provides many health benefits, and should be used as recommended by people of all ages, including children and adolescents. Coordinated actions are needed to increase the adoption of the Mediterranean Diet by children, adolescents and young people.
Tonia Vasilakou , Professor, Department of Public Health Policy, University of Western Attica