Olive oil has long been touted as a “healthy fat,” but a new study published in the journal Cell Reports points to the potential risks of consuming too much of it. Scientists from the University of Oklahoma College of Medicine found that high levels 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 is even linked to the prevention of dementia. But, as one of the study authors, Michael Rudolph, points out, too much of a good thing can be harmful.
In an experiment on healthy mice, scientists found that consuming large amounts of oleic acid activates the protein AKT2 and suppresses the regulator LXR, which in turn stimulates the growth of new fat cells. Such cells store excess energy, and their increase is associated with higher risks of obesity, cardiovascular disease and diabetes.
This type of fatty acid is also found in avocados, nuts, mayonnaise, lard, peanut, almond, hazelnut and sunflower oils, as well as duck and pork fat.
It is not worth giving up these products, nutritionists emphasize. Oleic acid remains important for the body, but moderation is key.
Experts advise varying the sources of fat in your diet: for example, dressing some salads with low-fat yogurt or sour cream, and combining fatty dishes with vegetables or cereals. This will allow you to benefit from healthy fats without the risk of accumulating excess fat cells.
