The harm of long-term eating olive oil?

Olive oil is used by westerners and is not suitable for Chinese cooking. One of the reasons is that Chinese cooking usually uses high-temperature oil, while western cooking does not. After olive oil is heated at high temperature, the fat changes and unsaturated fatty acids become saturated fatty acids, which is harmful to health.

In edible olive oil, monounsaturated fat-fatty acid is the main one, and there is an "unsaturated bond" in the chemical formula, which is very unstable after heating, and it is easy to cause trans fat, which is harmful to physical and mental health.

According to the degree of oleic acid saturation, the vegetable oil family can be divided into three categories: saturated fat, monounsaturated fat and polyunsaturated fat. The higher the unsaturated fat content of oleic acid, the more afraid of high temperature and the easier it is to be oxidized by air.

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The outstanding feature of olive oil is that it contains a lot of monounsaturated fatty acids. Monounsaturated fatty acids can not only provide heat energy for human body, but also regulate the ratio of high-density lipoprotein cholesterol to low-density lipoprotein cholesterol in human plasma, improve the level of high-density lipoprotein HDL (good cholesterol) and reduce the level of low-density lipoprotein LDL (bad cholesterol) in human body, thus preventing excessive cholesterol in human body.

Therefore, for people who are used to eating meat food, resulting in excessive intake of saturated fatty acids and cholesterol, choosing olive oil as edible oil can effectively play its function of reducing blood fat, thus preventing hyperlipidemia and fatty liver, protecting the heart and helping to reduce the risk of diseases such as hypertension, coronary heart disease and stroke.

Baidu encyclopedia-olive oil