Contrary to what many people believe, fats or lipids are very important in a balanced diet. They give us energy, form the structure of our cell membranes and transport liposoluble vitamins (A, D, E and K), facilitating their absorption.

Fats are formed by different types of fatty acids. It is the proportion between these that is responsible for their behaviour in our organism. The WHO recommends that the different types of fatty acids in the diet be distributed as follows (which is what is known as a lipid profile): less than 33 % of saturated fatty acids, more than 50 % of monounsaturates and less than 17 % of polyunsaturates.

 

 

Olive oil fulfils and even exceeds WHO recommendations. Its nutritional value lies in:

• A balanced lipid profile, rich in oleic (monounsaturate) fatty acids and low in saturated fatty acids.
• A wealth of natural anti-oxidants.
• Its content in liposoluble vitamins such as Vitamin E and Vitamin A.

For all the reasons cited above, among others, olive oil provides the following beneficial effects:

• It retards aging, preventing cell oxidation with its monounsaturate fatty acids and anti-oxidants.
• It decreases total LDL (or bad) cholesterol while it increases good cholesterol and maintains good levels of triglycerids in the body.
• It reduces gastric acidity, a risk factor that may result in gastric and duodenal ulcers.
• It increases the hepatic excretion of cholesterol, thus reducing its levels in the bloodstream.
• It improves the absorption of nutrients in the small intestine, partially impeding the absorption of cholesterol.

Olive oil is the principal source of fats in the Mediterranean diet. This is the reason for its very balanced and healthy lipid profile, which is an important factor directly related to the prevention of cardiovascular diseases.