Monounsaturated fats, such as oleic acid, are considered healthier than saturated fats. They can help reduce LDL cholesterol (often referred to as “bad” cholesterol) levels, which is beneficial for cardiovascular health. High levels of LDL cholesterol are associated with an increased risk of heart disease.

When compared to oils with higher oleic acid content, oils with lower oleic acid content may have a higher proportion of other monounsaturated fats or polyunsaturated fats, such as linoleic acid. These fats have been linked to various health benefits, including reduced inflammation and improved blood lipid profiles.

It’s important to remember that olive oil, in general, is a healthy source of dietary fat. It contains antioxidants and other bioactive compounds that have been linked to numerous health benefits. These include anti-inflammatory effects, improved blood sugar control, and reduced risk of chronic diseases such as heart disease and certain types of cancer.

However, it’s worth mentioning that the overall health benefits of olive oil are not solely determined by its oleic acid content. Factors such as the quality of the olives, the production process, and storage conditions also play a significant role. Additionally, individual health conditions and dietary needs may influence the ideal type and amount of fat to consume.

If you have specific health concerns or dietary requirements, it’s always a good idea to consult with a healthcare professional or a registered dietitian for personalised advice.