The high intake of olive oil in the Mediterranean diet contributes to the low intake of saturated fatty acids among populations in Southern Europe and is associated with a low incidence of coronary heart disease. Replacement of saturated fatty acids with oleic acid leads to a reduction in low-density lipoprotein (LDL) cholesterol without decreasing the concentration of high density lipoprotein (HDL) cholesterol. Oleic acid, however, may not be neutral with regards to its effects on risk of thrombosis which may have adverse consequences in populations with established atherosclerosis.
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