Consumers Consider Olive Oil Healthiest, But Not Sure Why
A nutriÂtion surÂvey found that olive oil is conÂsidÂered the healthÂiÂest cookÂing oil, but only 33 perÂcent viewed monounÂsatÂuÂrated fats as healthy, while polyunÂsatÂuÂrated fats were rated as healthy by 79 perÂcent. The surÂvey results are simÂiÂlar to a 2011 surÂvey, with one in five Americans not conÂsidÂerÂing any fats to be healthÂful and only 11 perÂcent viewÂing monounÂsatÂuÂrated fats as healthy, despite the benÂeÂfits they proÂvide in reducÂing LDL choÂlesÂterol levÂels and proÂtectÂing against cerÂtain disÂeases.
A recent nutriÂtion surÂvey conÂducted by the United Soybean Board, revealed that olive oil is seen as the healthÂiÂest cookÂing oil folÂlowed by flaxseed, canola and soy. However only 33 perÂcent conÂsidÂered monounÂsatÂuÂrated fats, which are the main type of fats in olive oil, very healthy or someÂwhat healthy, while polyunÂsatÂuÂrated fats were rated as healthy by a much larger numÂber (79 perÂcent).
These results are simÂiÂlar to the results of the 2011 Food & Health Survey conÂducted by the International Food Information Council (IFIC).
According to the surÂvey, nearly one in five Americans say they do not conÂsider any fats to be healthÂful, and only 11 perÂcent conÂsidÂered monounÂsatÂuÂrated fats healthy. Olive oil is the richÂest source of monounÂsatÂuÂrated fats comÂpared to other vegÂetable oils. Monounsaturated fats can help reduce LDL (bad) choÂlesÂterol levÂels, may proÂtect from cerÂtain types of canÂcer and proÂvide betÂter blood sugar conÂtrol.
In addiÂtion monounÂsatÂuÂrated fatty acids are more staÂble than polyunÂsatÂuÂrated fatty acids which are found in higher amounts in other plant oils, and thereÂfore less likely to genÂerÂate damÂagÂing free radÂiÂcals.
Of course the benÂeÂfits of olive oil are not limÂited to its monounÂsatÂuÂrated fat conÂtent, its numerÂous antioxÂiÂdants are also responÂsiÂble for its proÂtecÂtive propÂerÂties.
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