Olive oil has long consolidated the status of "healthy fat", but a new study published in Cell Reports , indicates the possible risks of its excessive use. Scientists at the Oklahoma University Medical College have found that a large amount of oleic acid, the main component of olive oil, can stimulate the formation of fat cells.
Olive oil has a positive effect on the cardiovascular system, reduces the risk of heart attack and even related to the prevention of dementia. But, according to one of the authors of the study, Michael Rudolf, excess useful can be harmful.
During the experiment in healthy mice, scientists found out that the use of a large amount of oleic acid activates AKT2 protein and suppresses the LXR regulator, which in turn stimulates the growth of new fat cells. Such cells accumulate excess energy, and their increase is associated with higher risks of obesity, cardiovascular disease and diabetes.
This type of fatty acid is also contained in avocados, nuts, mayonnaise, fat, peanut, almond, hazelnut and sunflower oil, as well as in duck and pig fat.
It is not necessary to give up these products, nutritionists say. Oleic acid remains important to the body, but moderation is key.
Experts advise to vary the sources of fats in nutrition: for example, some salads should be filled with low -fat yogurt or sour cream, and combined with greasy dishes with vegetables or cereals. This will benefit from healthy fats without the risk of accumulating excess fat cells.
