Content deleted Content added
Artoria2e5 (talk | contribs) m →Occurrence: see... |
Artoria2e5 (talk | contribs) →Health effects: + source |
||
Line 122:
Oleic acid is the most common [[monounsaturated fat]] in the human diet (~90% of all monounsaturated fats).<ref>{{cite journal|vauthors=Schwingshackl L, Hoffmann G|year=2014|title=Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies|journal=Lipids in Health and Disease|volume=13|issue=|pages=154|pmid=25274026|doi=10.1186/1476-511X-13-154|pmc=4198773 |doi-access=free }}</ref> Monounsaturated fat consumption has been associated with decreased [[low-density lipoprotein]] (LDL) cholesterol, and possibly with increased [[high-density lipoprotein]] (HDL) cholesterol.<ref>{{Cite web |url=http://www.mercksource.com/pp/us/cns/cns_krames_template.jspzQzpgzEzzSzppdocszSzuszSzcnszSzcontentzSzkrameszSz1292_01zPzhtm |title=You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living |publisher=[[Merck & Co.]] Inc. |url-status=dead |archive-url=https://web.archive.org/web/20090303124418/http://www.mercksource.com/pp/us/cns/cns_krames_template.jspzQzpgzEzzSzppdocszSzuszSzcnszSzcontentzSzkrameszSz1292_12zPzhtm |archive-date=2009-03-03 |access-date=2009-03-14}}</ref> Oleic acid may be responsible for the [[antihypertensive drug|hypotensive]] ([[blood pressure]] reducing) effects of [[olive oil]] that is considered a health benefit.<ref>{{Cite journal |last1=Teres |first1=S. |last2=Barcelo-Coblijn |first2=G. |last3=Benet |first3=M. |last4=Alvarez |first4=R. |last5=Bressani |first5=R. |last6=Halver |first6=J. E. |last7=Escriba |first7=P. V. |year=2008 |title=Oleic acid content is responsible for the reduction in blood pressure induced by olive oil |journal=Proceedings of the National Academy of Sciences |volume=105 |issue=37 |pages=13811–6 |bibcode=2008PNAS..10513811T |doi=10.1073/pnas.0807500105 |jstor=25464133 |pmc=2544536 |pmid=18772370|doi-access=free }}</ref> A 2017 review found that diets enriched in oleic acid are beneficial for regulating body weight.<ref>{{cite journal|last1=Tutunchi|first1=Helda|last2=Ostadrahimi|first2=Alireza|last3=Saghafi-Asl|first3=Maryam|year=2020|title=The Effects of Diets Enriched in Monounsaturated Oleic Acid on the Management and Prevention of Obesity: a Systematic Review of Human Intervention Studies|journal=Advances in Nutrition|url=https://academic.oup.com/advances/article/11/4/864/5782385|volume=11|issue=4|pages=864–877|pmid=32135008|doi=10.1093/advances/nmaa013|pmc=7360458}}</ref>
The United States [[FDA]] has approved a health claim on reduced risk of coronary heart disease for high oleic (> 70% oleic acid) oils.<ref>{{cite web |last1=Nutrition |first1=Center for Food Safety and Applied |title=FDA Completes Review of Qualified Health Claim Petition for Oleic Acid and the Risk of Coronary Heart Disease |url=https://www.fda.gov/food/cfsan-constituent-updates/fda-completes-review-qualified-health-claim-petition-oleic-acid-and-risk-coronary-heart-disease |website=FDA |language=en |date=20 December 2019}}</ref> Some oil plants have cultivars bred to increase the amount of oleic acid in the oils. In addition to providing a health claim, the heat stability and shelf life may also be improved, but only if the increase in monounsaturated oleic acid levels correspond to a substantial reduction in polyunsaturated fatty acid (especially [[α-Linolenic acid|α-linolenic acid]]) content.<ref>{{cite journal |last1=Aladedunye |first1=Felix |last2=Przybylski |first2=Roman |title=Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content |journal=Food Chemistry |date=December 2013 |volume=141 |issue=3 |pages=2373–2378 |doi=10.1016/j.foodchem.2013.05.061|pmid=23870970 }}</ref> When the saturated fat or trans fat in a [[frying|fried food]] is replaced with a stable high oleic oil, consumers may be able to avoid certain [[Saturated fat#Association with diseases|health risks associated with consuming saturated fat]] and [[trans fat]].<ref>{{cite web |title=High-oleic canola oils and their food applications |url=https://www.aocs.org/stay-informed/inform-magazine/featured-articles/high-oleic-canola-oils-and-their-food-applications-september-2012 |website=The American Oil Chemists' Society}}</ref><ref name=Canada>{{cite book|isbn=0-662-43689-X|author=Trans Fat Task Force|title=TRANSforming the Food Supply|date=June 2006|publisher=Trans Fat Task Force |url=http://www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tf-ge/tf-gt_rep-rap_e.html|access-date=7 January 2007}}</ref>
== See also ==
| |||