A groundbreaking study supported by the Umberto Veronesi Foundation at San Paolo Hospital in Milan is investigating the positive link between polyphenol intake and disease prevention—highlighting how certain types of artisanal gelato can contribute to a healthier lifestyle.
Cardiovascular Diseases: A Leading Cause of Death in Italy
According to the 2013 Italian Statistical Yearbook, cardiovascular diseases account for around 40% of deaths in Italy, making them the leading cause of mortality. In response, the Umberto Veronesi Foundation has launched a four-year research project in collaboration with key players in the artisanal gelato industry.
The study focuses on anthocyanins—powerful polyphenolic compounds found in red fruits, berries, and other natural ingredients commonly used in gelato. These molecules are being analyzed for their potential to prevent cardiovascular diseases, cancer, and obesity.
The ATHENA Project: Studying 500 Healthy Volunteers
Under the European ATHENA Project, a clinical study is underway at the Nephrology Unit of San Paolo Hospital in Milan. It involves 500 healthy volunteers and aims to clarify the role of anthocyanins in preventing cardiovascular risk in humans.
Dr. Elena Dogliotti, a nutrition researcher supported by the Umberto Veronesi Foundation, is leading the nutritional component of the study. The research is exploring how anthocyanin consumption interacts with individual genetic structures, particularly in relation to HDL cholesterol levels—the “good cholesterol.” Low HDL is widely recognized as a risk factor for cardiovascular diseases, and both genetic and environmental influences affect its levels.
Red Berries in Gelato: A Natural Source of Anthocyanins
Artisanal gelato made with red berries—including blueberries, strawberries, raspberries, and blackberries—typically contains 30% to 50% real fruit. These berries are rich in:
- Vitamin C
- Anthocyanins, natural pigments responsible for red to blue coloring
- Antioxidants, which help neutralize free radicals and reduce oxidative stress
Scientific studies have shown that anthocyanins:
- Increase HDL (good cholesterol)
- Reduce LDL (bad cholesterol)
- Help prevent the oxidation of LDL, a key process in the development of atherosclerosis (plaque buildup in arteries)
A consistent intake of polyphenol-rich foods like berry-based gelato has been associated with:
- Lower cardiovascular risk
- Reduced cancer incidence
- Decreased likelihood of diabetes, neurodegenerative diseases, and even COPD (chronic obstructive pulmonary disease)
The Power of Nuts: Delicious and Nutrient-Dense
Nuts are not only among the most popular gelato flavors (think hazelnut, walnut, almond, pine nut, cashew), but also among the healthiest ingredients. A daily serving of 30 grams of mixed nuts can significantly reduce the risk of cardiovascular disease and certain cancers.
Nutritional highlights of nuts:
- Healthy unsaturated fats
- High-quality plant protein
- Fiber and essential vitamins (Vitamin E, folate, niacin)
- Key minerals (magnesium, calcium, potassium)
- Phytonutrients (carotenoids, flavonoids, phytosterols)
Thanks to this impressive nutrient profile, nuts provide anti-inflammatory, antioxidant, and cardioprotective effects. Regular nut consumption has been linked to:
- Lower rates of type 2 diabetes
- Colon cancer prevention
- Reduced hypertension
- Protection against metabolic syndrome, a dangerous cluster of cardiovascular risk factors
“Artisanal Gelato Is Good for You and Supports Scientific Research!”
This message is at the heart of a national awareness campaign launched in 2014 to promote the health benefits of gelato and raise support for scientific research. The slogan “Artisanal Gelato Is Good for You and Supports Scientific Research!” will accompany events and publications throughout the year.
The initiative was created by PuntoIT, Italy’s leading trade magazine for gelato professionals, to celebrate its 10th anniversary—coinciding with the 10-year anniversary of the Umberto Veronesi Foundation.
An Industry-Wide Commitment to Health and Innovation
The campaign and research efforts have received strong backing from across the Italian gelato industry, with participation from:
- UIF (Italian Association of Food Product Industries)
- ACOMAG (National Association of Gelato Equipment Manufacturers)
- SIGEP – International Exhibition of Artisan Gelato
A Delicious Way to Support Longevity
With the growing interest in nutrigenomics—the study of how food affects our genes—it's clear that artisanal gelato made with red berries and nuts is more than a treat. It’s a smart, science-backed choice for those who want to indulge in wellness.
For professionals in the gelato sector, this research also opens exciting doors for innovation, marketing, and customer engagement focused on nutrition and well-being.