According to recent research published in the journal Cell Reports, olive oil may not be as healthy as it seems. A “healthy fat” within it called oleic acid, which is a major component in many high-fat foods, promotes the growth of new fat cells by manipulating specific proteins in the body when in excess.
These unexpected findings reveal that the type of fat we consume, not just quantity, may have a critical role in our health. Excessive oleic acid, unlike other “healthy fats”, boosts the number of fat cells, which sets the stage for obesity and chronic disease.
What is this “healthy fat”?
Oleic acid is a monounsaturated “healthy fat” that is generally considered to be beneficial for health. Whenever substituted for saturated fats, it is thought to help reduce the risk of coronary heart disease, help with weight management, and hinder the progression of certain diseases by lowering cholesterol and reducing inflammation.
However, moderation is key, as this olive oil “healthy fat”, has been linked to obesity in some studies. This current study suggests that it could drive obesity more than other types of “healthy” dietary fats, causing the body to make more fat cells. High levels of oleic acid do this by boosting the AKT2 signaling protein and reducing the activity of the LXR regulating protein, which results in the faster growth of the precursor cells that form new fat cells.
“We know that the types of fat that people eat have changed during the obesity epidemic. We wanted to know whether simply overeating a diet rich in fat causes obesity, or whether the composition of these fatty acids that make up the oils in the diet is important. Do specific fat molecules trigger responses in the cells?” said Michael Rudolph, Ph.D., assistant professor of biochemistry and physiology at the University of Oklahoma College of Medicine and member of OU Health Harold Hamm Diabetes Center.
Methodology
For this study, mice were fed a variety of specialized diets that were enriched with specific individual fatty acids, including those found within lard, milk, soybean oil, peanut oil, and coconut oil. According to the researchers, oleic acid was the only one found to cause the precursor cells to cause more proliferation of fat cells than any of the other fatty acids.
“You can think of the fat cells as an army,” Rudolph said. “When you give oleic acid, it initially increases the number of ‘fat cell soldiers’ in the army, which creates a larger capacity to store excess dietary nutrients. Over time, if the excess nutrients overtake the number of fat cells, obesity can occur, which can then lead to cardiovascular disease or diabetes if not controlled.”
Monitoring oleic acid intake
In real life, it is not as easy to isolate the different fatty acids because people consume a complex mixture of foods in their diets. Take into consideration, for instance, the variations of fatty acids in creamer used in coffee, salad dressings, avocado and egg on toast, tuna salad with almonds, and even pasta with meatballs.
Additionally, Rudolph explains that there are increasing levels of oleic acid being found in the food chain supply, especially when there is limited variety in food, and fast food is the most accessible and affordable option.
Take away
“I think the take-home message is moderation and to consume fats from a variety of different sources,” said Rudolph. “Relatively balanced levels of oleic acid seem to be beneficial, but higher and prolonged levels may be detrimental. If someone is at risk for heart disease, high levels of oleic acid may not be a good idea.”
This may be a good time to point out, again, that anything, even if it is meant to be good for you or a healthier option, when consumed in excess, can have the opposite of the desired effect. Olive oil appears to be no exception to this rule of thumb.
