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Emerging studies are challenging the broad health claims surrounding olive oil, indicating that its benefits may be questioned. Recent research indicates that too much olive oil, specifically its high oleic acid content, could promote weight gain.
Widely regarded as a healthier alternative to saturated fat, oleic acid may still pose risks when consumed in excessive amounts. Oleic acid, the monounsaturated fat that makes up much of olive oil, was shown to encourage the formation of new fat cells, expanding the body’s capacity to store excess nutrients. Over time, if calorie intake continues to exceed what those fat cells can manage, obesity may develop and can raise the risk of conditions such as cardiovascular disease and diabetes.
To compare how different fats affect the body, researchers fed mice diets rich in fats from soybean oil, coconut oil, milk, peanut oil, lard, and soybean oil. Of all the fats studied, only oleic acid increased the number of precursor cells that eventually become fat cells.
With fast food and ultra-processed foods on the rise, diets rich in oleic acid are becoming increasingly widespread. While healthy fats play an important role in nutrition, consuming them in balance is essential. Nutrition experts often emphasize variety over excess, noting that even beneficial fats like those found in olive oil should not dominate the diet. Moderate intake of oleic acid is unlikely to be harmful, but consistently high levels may be a concern, especially for people at risk of cardiovascular disease.
To view the original scientific study click below:
Dietary oleic acid drives obesogenic adipogenesis via modulation of LXRα signaling
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