The benefits of olive oil

I received several e-mail responses to this past Monday’s e-Alert (“Greasing the Skids” 9/9/02), some of which I’ll answer next week. For now I’ll field this one from an HSI member named Ulysses who asks: “What are the benefits of using extra virgin olive oil for frying fish, potatoes, etc., over the oils used by fast food operations?”

First the easy part: Fast food chains (or Quick Service Restaurants (QSR) as they now prefer to be called) use oils with high levels of trans-fatty acids which, as we now know, are strongly associated with heart disease.

Olive oil is a monounsaturated oil. In other words, it’s not saturated with hydrogen – a process that creates trans-fatty acids. So olive oil would clearly be a healthier choice for the QSRs to use, but it would be far too expensive, and also has a distinctive taste that might not appeal to everyone.

But for those who do enjoy the flavor, olive oil is a good choice for cooking at home.

A study from the University of Barcelona reported last spring that virgin olive oil contains high levels of vitamin E and phenols. Phenols contain flavonoids – biologically active compounds that are remarkably high in antioxidants. The study concluded that virgin olive oil may inhibit the oxidation of LDL cholesterol, and might even do a little cancer fighting as well.

That said, the health concerns arising from deep-frying continue to mount. So, in addition, to switching to olive oil, consider switching your cooking method, as well.

To Your Good Health,

Jenny Thompson
Health Sciences Institute