The Spanish toxic oil syndrome: Some explanations for the pathology and an appraisal of the similarities with other episodes of food adulteration

In 1981 in Madrid, a new disease was identified, and attributed to the fraudulent sale of adulterated, industrial-quality oil as olive oil. The competing hypotheses for the clinical symptoms and tissue changes are reviewed but it is also important to note the general similarities between this epidemic and those other incidents where food adulteration has presented an acute hazard.