5 September 1998

Good News For Foodies

Although the beneficial effects of Mediterranean-type diets, which are rich in olive oil, a good source of monounsaturated fatty acids (MUFAs), are generally accepted, little is known about the effects of long-term dietary MUFA intake on postprandial (after lunch) lipoprotein metabolism and hemostasis.

In a study conducted by researchers based in Europe the relative effects of a long-term use of olive was matched agaisnt a control saturated fatty acid (SFA)

In the study it was found that long-term dietary MUFA intervention (i.e olive oil) significantly reduced plasma and LDL-cholesterol concentrations. Postprandial triacylglycerol concentrations were significantly greater in the early postprandial period after the MUFA diet. Postprandial factor VII activation and the concentration of the factor VII antigen were significantly lower after the MUFA diet.

This study showed that isoenergetic substitution of MUFAs for SFAs reduces plasma cholesterol and reduces the degree of postprandial factor VII activation. The alterations in the postprandial triacylglycerol response suggest a greater rate of dietary fat absorption and postprandial triacylglycerol metabolism after a diet rich in MUFAs. This study presents new insights into the biochemical basis of the beneficial effects associated with long-term dietary MUFA consumption, which may explain the lower rates of coronary mortality in Mediterranean regions.

Science à GoGo staff have known this all this for a long time and have been investigating it themselves by undertaking lengthy Mediterranean holidays where large amounts of pasta laden with salad and olive oil have been tested. We continue to live healthy lives.