Olive oil… yay or nay?

There is good reason for all the confusion about olive oil. Olive oil is considered a “healthy fat” and the experts say we should get between 20-35% of our calories from fat (for someone requiring 1,500 calories per day, 20% works out to 300 calories or about 33 grams of fat). Certain types of olive oil, specifically early harvested cold-pressed extra virgin olive oil has been shown to be high in polyphenols, beneficial bioactive compounds referred to as phytochemicals (“plant” chemicals). However, the riper the olives, the more of these beneficial phytochemicals are lost through oxidation. Furthermore, one study suggested olive oil may adversely affect arterial blood flow. Given that more than 2/3 of adults in the United States have excessive weight or obesity, what may be most relevant is the fact that oil is calorically dense, about 120 calories for one tablespoon. Excessive consumption of calorically dense foods can promote weight gain. Excessive body fat is associated with various chronic diseases such as type 2 diabetes, heart disease and certain cancers. So if you are struggling with weight loss and already consuming some healthy fats, finding ways to reduce consumption of oil may be worthwhile.