NZ EVOO a key ingredient in national High Value Nutrition Project

The nutritional benefits of New Zealand’s quality extra virgin olive oil have been recognised by a ground-breaking new health research project, with NZ EVOO a key ingredient of the project’s dietary intervention strategy.

Olives New Zealand was selected to provide locally-produced EVOO for the High Value Nutrition Project - He Rourou Whai Painga, a national project funded by the New Zealand Government’s Ministry of Business, Innovation and Employment (MBIE). Launched in July, the $4 million project is part of the High-Value Nutrition Science Challenge and is being led by a consortium of partners including Auckland, Canterbury and Otago Universities, Ag Research and Plant and Food Research.

The project

He Rourou Whai Painga is an ambitious, multi-centre dietary intervention study which will explore the effects of eating a whole diet that includes high-quality New Zealand food and beverage products.

In particular, the study will investigate whether this diet improves metabolic, cardiovascular and well-being profiles in people at risk of cardiometabolic disease and their families. A group of 200 people and their families will be involved, and will undertake measuring and monitoring of key health factors including weight, body fat, blood pressure and cholesterol, 12 months after they enrol.

The goal of the study is improved health, rather than weight loss, although researchers believe that could be an additional benefit.

Nutrition support

A central element of the project is targeted nutrition support, with a full diet – including high quality NZ EVOO – provided to participants. Around 75% of the family’s food is provided for a period of 12 weeks.

They will also receive guidance on food preparation, recipe ideas and social media groups to connect with other study participants in their community.

The diet being promoted is similar to the Mediterranean diet, with a pattern of: • increased intake of plant-based foods (vegetables, legumes, fruits, whole grain and cereals, nuts and seeds etc.); • high quality oil; • moderate intake of seafood; • smaller amounts of high quality meat and dairy products. Uniquely New Zealand well-being diet

The study researchers say they are taking a new approach to the issue of increasing cardiometabolic disease risk, by developing a uniquely New Zealand well-being diet which they hope will tackle diabetes, heart and other noncommunicable diseases. The goal is to develop a 'New Zealand' dietary pattern, consisting chiefly of locally produced foods that reflect the country’s unique environment and can improve the health of communities.

The focus on families via provision of the household’s food requirements is also an important element, as it enables the whole family to move to a healthier dietary pattern.

Ongoing industry benefits

Olives NZ Executive Officer Gayle Sheridan said the project was formally launched in July and gained excellent publicity, including TV3 coverage.

“The status and high profile of this project mean there will be huge ongoing benefits to the New Zealand olive industry from our involvement,” she said.

“The final requirement of NZ EVOO for the project is 1,000 litres, a substantial increase on the volume originally indicated given the duration of the trial. This will be the only oil used, which means that a lot of people will be exposed on an ongoing basis to the flavours and cooking versatility of fresh NZ EVOO.

“Those involved in supplying the EVOO will be paid for their oil, and will also have their brand featured in top class promotional media coverage of the project.

“Contributing growers were also be invited to attend the formal launch of the project in Wellington, and Olives NZ President Craig Leaf-Wright spoke at the event, putting NZ EVOO firmly in the picture as a major, and important, component of the study.”

The aims of the over-riding High-Value Nutrition Science Challenge provide additional benefits for producers across the industry, with goals including increasing NZ’s reputation as a producer of high value foods, increasing export revenue of highvalue foods with validated health benefits, and supporting businesses with the evidence required for health claim applications.

Contributing producers

A total of 18 Olives NZ members have supported the project via the provision of EVOO: Leafyridge, Dali, Noble Estate, Kapiti Olives, Loopline, Rata Olives, Blue Earth, Lot Eight, Olea Estate, Bracu, The Village Press, Telegraph Hill, Kakariki, Olivo, Old French Road, Mystery Valley, Koru Olives and Fantail Grove.

It’s great to note also that one of Olives New Zealand’s major sponsors, Arthur Holmes, jumped on board to sponsor the project, providing bottles for the EVOO free of charge.

Quality assured

The list is proof of the extremely high quality of the EVOO which will be consumed by the study participants. It features a number of the homes of major award-winning brands from the 2021 NZ EVOO awards, including Best of Show (Kapiti), Reserve Best of Show (Blue Earth) and three Best in Class winners (Mystery Valley, Dali and Loopline).

That’s impressive quality credentials, and there’s no doubt that Olives NZ and its members have ensured the ‘high-value’ element of the project will be met by the EVOO provided.

EVOO provided for the project includes major award-winning brands of the 2021 NZ EVOO awards, including both Best of Show - Kapiti and Reserve Best of Show - Blue Earth – ensuring the ‘high value nutrition’ factor will be met.