The fatty acids contained in olive oil reduce the risk of premature death. This was shown by the latest study carried out by scientists from the T.H. Chan School of Public Health at Harvard University in Boston (USA).
Polyunsaturated fatty acids Omega-6 (linoleic) and Omega-3 (alpha-linolenic) make up 10% of the composition of olive oil. They are irreplaceable, while they are not synthesized in the human body, so they must come with food. Omega-9 monounsaturated fatty acid (oleic acid) is 77%.
The diet of modern man is rich in products containing only hydrogenated fats (trans fats), that is, those where vegetable fat has been treated with hydrogen at high pressure and turned into saturated. They are cheaper and stored longer. Trans fats are always found in cookies and donuts, French fries and other fast food, cornflakes, chips, sweets, margarine, unnatural cream, etc. Hydrogenated fats must be replaced with polyunsaturated and monounsaturated fats, which are so rich in olive oil of the highest quality.
A diet high in unsaturated fats, especially Omega-3 and Omega-6, reduces the percentage of early mortality by 11-19%. The results of a study in the USA showed that trans fats are the most harmful to health. Compared to consuming carbohydrates with a similar number of calories, each 2% increase in trans fat intake led to a 16% increase in the risk of early death. At the same time, a high intake of unsaturated fats (polyunsaturated and monounsaturated) with the same number of calories in carbohydrates proved a reduction in the risk of mortality by 11-19%.