Olive Oil Triglycerides
The caloric content in our diet affects the amount of lipids in the blood. Learn more about Olive Oil Triglycerides.
It has been proved that high-calorie diets stimulate the production of triglycerides and LDL cholesterol (bad cholesterol) in the liver and also that low-calorie diets decrease cholesterol and triglycerides, and increase HDL cholesterol (good cholesterol).
Dietary fats consist almost exclusively of triglycerides, and in some cases may contribute up to 35-40% of the total caloric intake. Read also Olive Oil Calories.
In order to lower triglycerides, it is important to reduce the total fat intake, preferably 25-30%.
The fatty acids have an important influence on lipid metabolism. The type of fatty acids that must be ingested in order to achieve benefits must be carefully indicated.
These natural fatty acids with great nutritional value are classified into three types:
- saturated fat (the most damaging to the body)
- monounsaturated fat
- polyunsaturated fat (the latter is unsaturated and beneficial to the body). Read also Oil Benefits
- Oleic acid is the main type of monounsaturated fat, and olive oil is the food with its highest content (65-80%). Some studies have shown that diets rich in oleic acid raise HDL-cholesterol and reduce LDL cholesterol; this is why its use as a substitute for saturated fats is increasing.
- they are found in most of the vegetable oils used in food (corn, canola, sunflower), and in fish.
- dietary recommendations for cardiovascular disease prevention and hyperlipidaemia treatment, advise that polyunsaturated fatty acids should provide 10% of the total calorie intake.