Olive Oil_Fact Sheet 01

Scientific Evidence for Olive oil and its effects on lipid metabolism
Coronary heart disease (CHD) is associated with a number of risk factors eg.
smoking, high blood pressure and hyperlipidaemia. Of these risk factors,
cholesterol is particularly important.
Evidence from many sources (genetic, experimental, epidemiological and clinical
trial data) consistently shows a strong, independent, relationship between plasma
cholesterol and CHD.
Lowering cholesterol levels produces a statistically significant reduction in the
incidence of heart attacks. Typically, a 1% reduction in cholesterol produces a 2-3%
reduction in CHD risk.
It is now understood that there are two types of cholesterol - low density lipoprotein
(LDL) and high density lipoprotein (HDL) - the so-called bad and good
cholesterol respectively. High levels of HDL cholesterol reduces CHD risk whereas
increased levels of LDL cholesterol increase CHD risk. In addition, high levels of
another sort of fat - triglycerides, particularly in the presence of low levels of HDL,
and elevated LDL, also confer high risk.
Because of the major contribution of dietary factors to serum lipids and lipoproteins,
diet is a cornerstone in the prevention and treatment of CHD. In the Western diet the
three saturated fatty acids (SFA), lauric (e.g. palm kernel oil, coconut) myristic (e.g.
butter, coconut oil) and palmitic (e.g. animal fat) acids comprise 60-70% of all SFA
and are responsible for the cholesterol-raising effect of saturated fat. Stearic acid,
found in cocoa butter, is essentially neutral. A common strategy is to reduce SFA in
the diet and replace it with polyunsaturated fatty acids (PUFAs), monounsaturated
fatty acids (MUFAs) or complex carbohydrates in order to retain a suitable energy
balance.
The major dietary PUFA is linoleic acid which is predominant in vegetable oils (e.g.
sunflower oil); when substituted for SFA, this markedly reduces total cholesterol.
Other PUFAs include, alpha-linolenic acid (e.g. soybean and rapeseed oils) and
eicosapentaenoic and docosahexaenoic acid - contained in marine fats and oils (e.g.
herring and mackerel) which effectively lower triglycerides, having only minor
effects on HDL and LDL cholesterol.
The major MUFA in the diet is oleic acid, which is the predominant fat in olive oil.
Olive oil is a major component in the Mediterranean diet, to which it contributes
more than 15% of energy. Studies have shown that blood cholesterol levels and the
incidence of CHD is much lower in Mediterranean than other countries.
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Both MUFAs and PUFAs significantly reduce LDL when substituted for SFA. A high
MUFA intake will not alter HDL cholesterol levels significantly. LDL cholesterol
examined in subjects fed high-MUFA diets is more resistant to oxidation. (Oxidation
causes free radical production which is detrimental to cells). Because of the high
consumption of MUFAs among the Mediterranean population over the centuries,
MUFAs are generally regarded as being safe.
In accordance with recent European and American dietary guidelines, both fat
reduction and the modification of what type of fat you eat are important.
Consumption of olive oil increases MUFA intake without significant elevation of
SFA and ensures an appropriate intake of the essential PUFA. Therefore it can make
a valuable contribution to a healthy diet, reducing the risk of CHD.