The term fat refers to these substances when they are solid and are usually saturated. While oil are those fats that are liquid at room temperature and are normally unsaturated, both mono and polyunsaturated.
In the case of fats of animal origin, for example, they contain mainly saturated fatty acids.
In contrast, the main dietary source of monounsaturated fatty acids is olive oil and, in polyunsaturated oils, the main source is seed oils, nuts, and fish.
Importance of olive oil in the Mediterranean diet
The nutritional properties of olive oils, especially extra virgin olive oil, make this oil a key part of the Mediterranean diet.
Its consumption is recommended due to its extraordinary composition of healthy fats, specifically, monounsaturated fatty acids and also antioxidants such as vitamin E or polyphenols.
Oleic acid is a healthy fat that, together with vitamin E and other types of antioxidants, give olive oil a protective role against cardiovascular problems.
In fact, the Predimed study is the first clinical study that has proven that a Mediterranean diet supplemented with extra virgin olive oil and nuts is capable of reducing the risk of serious cardiovascular disease by up to 30% in people who are at high risk. cardiovascular.
Are all olive oils the same?
No. The olive oil is obtained by the pressure of the olives, but the extraction method used is the one that will determine all the characteristics of this oil: acidity, presence of nutritional substances, taste, smell, color, etc.