Avocado oil is rich in monounsaturated fats, especially oleic acid. It also contains plenty of vitamin E: 1 g more per tablespoon compared to olive oil. Avocado oil contains slightly more calories and fat but less saturated fat.
Olive oil is high in monounsaturated fat. It contains the same amount of oleic acid as avocado oil. It is also an excellent source of antioxidants: vitamin E, polyphenols.
Avocado oil and olive oil have similar beneficial properties. A study of more than 93,000 people found that those who consumed monounsaturated fats from plant foods such as olive oil and avocados had lower rates of death from cancer and heart disease.
In an experiment involving 13 people, those who ate foods containing avocado oil had significantly lower levels of triglycerides (a fat found in the blood), total and bad cholesterol, inflammatory molecules, and blood sugar compared to those who ate foods containing butter.
Due to its high vitamin E content, avocado oil may also benefit skin health. One study found that a cream containing avocado oil and vitamin B12 was effective in long-term treatment of psoriasis.
Olive oil is rich in anti-inflammatory polyphenols. They may reduce the risk of cancer, heart disease, and protect against neurodegenerative diseases and osteoporosis. Consuming olive oil also improves brain functions.
Avocado oil has a higher smoke point, which means it is suitable for high-heat cooking. It is suitable for sauces and as the final ingredient of a dish.
On the other hand, olive oil, especially extra virgin olive oil, is a staple of the Mediterranean diet. It is associated with a reduced risk of heart disease, type 2 diabetes, and cognitive decline. It is best to use this oil for cold dishes or cooking over low to medium heat.
News materials cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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