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Olive oil and the Mediterranean diet

Research output: Contribution to journalConference paper

Original languageEnglish
Pages (from-to)179 - 184
Number of pages6
JournalInternational Journal For Vitamin and Nutrition Research
Volume71
Issue number3
Publication statusPublished - 2001
Event13th International ISFE Symposium - TURIN, Italy
Duration: 1 Jan 2001 → …

King's Authors

Abstract

The high intake of olive oil in the Mediterranean diet contributes to the low intake of saturated fatty acids among populations in Southern Europe and is associated with a low incidence of coronary heart disease. Replacement of saturated fatty acids with oleic acid leads to a reduction in low-density lipoprotein (LDL) cholesterol without decreasing the concentration of high density lipoprotein (HDL) cholesterol. Oleic acid, however, may not be neutral with regards to its effects on risk of thrombosis which may have adverse consequences in populations with established atherosclerosis.

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