Health aspects of high-oleic oils

High-oleic (HO) oils are defined as edible oils that contain at least 70% oleic acid per serving. Oils that meet this definition include both trait-enhanced (i.e., high-oleic sunflower or soybean) and naturally occurring high-oleic acid variants (i.e., olive oil). This chapter reviews the health aspects of HO oils with an emphasis on cardiovascular risk factors because this has been the predominant focus of clinical research. Evidence from clinical trials shows that replacing saturated fat with HO oils lowers total cholesterol and low-density lipoprotein cholesterol in a dose-dependent manner. On the basis of the cholesterol-lowering effect, the US Food and Drug Administration approved a qualified health claim for HO oils related to coronary heart disease risk. Current research is examining oleic acid metabolites and their association with energy expenditure and fat metabolism. Overall, the evidence supports incorporating HO oils, as a replacement for saturated fat, into healthy dietary patterns for general health and cardiovascular disease risk reduction.