Monounsaturated oils have traditionally been widely used in Mediterranean cuisine now being appreciated for their healthy properties.

These include olive oil, almonds, peanuts, pistachios, avocado and nuts, and are in good balance between saturated and polyunsaturated oils. This means that do not involve the kind of health risk posed by saturated fats, and on the other hand, are more resistant to the oils become rancid polyunsaturated.

Monounsaturated oils have other qualities: first, reduce LDL lipoproteins that have a negative effect on the arteries and on the other hand, do not exhaust the levels of HDL, which, as we have seen, eliminate fat cells and transported to the liver to be broken by bile acids and eliminated from the body.

The degree to which an oil is monounsaturated is determined by the amount of oleic acid present. Of monounsaturated oils, referred to above, the highest in acid is olive oil.
It is not surprising that in Mediterranean countries, where most consumed this type of oil, the incidence of heart attacks is lower than in other European countries, despite eating a diet rich in fat.

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