Although inflammation serves an important purpose, protecting you from viruses and bacteria and healing after injury, it can also be harmful if it continues for too long. Research shows that dietary factors, including the quantity and quality of fats you eat, can influence the level of inflammation in your body. Oleic acid is one type of fat that researchers are studying to determine its effects on inflammation.
Inflammation and Immunity
Inflammation is the immune system's response to trauma or invasion by pathogens, and it can be acute or chronic. Victoria J. Drake, Ph.D., of the Linus Pauling Institute at Oregon State University, describes acute inflammation as "a normal process that protects and heals the body after physical injury or infection." In an acute inflammatory response, white blood cells attack and kill not only foreign microbes, but also nearby healthy cells.
Inflammation and Disease
Unlike acute inflammation, chronic inflammation is not a normal response. However, it can occur under a number of circumstances, including when the cause of the immune response is not eliminated or when the body launches attacks on its own cells, as in autoimmune reactions. Chronic inflammation is a problem because it can damage healthy tissues over time. Some inflammatory diseases are asthma, rheumatoid arthritis, gingivitis, celiac disease and Crohn's disease. Inflammation is also associated with obesity, diabetes, cancer and heart disease.
Oleic Acid
Oleic acid is the main type of monounsaturated fatty acids, or MUFA, found in foods. In particular, olives, olive oil, avocados, and most nuts and seeds are rich in oleic acid. Monounsaturated fats, like oleic acid, have no apparent effect on total cholesterol levels because they increase levels of HDL, the healthy cholesterol, and decrease levels of unhealthy LDL cholesterol. Although the 2010 Dietary Guidelines for Americans do not include a specific target intake level for MUFA, they do recommend that individuals replace some of the solid fats in their diet with oils that are high in MUFA and polyunsaturated fats, or PUFA. The guidelines also acknowledge that the Mediterranean diet, high in MUFA, is associated with lower risk of heart disease and death.
Effects on Inflammation
Omega-3 fatty acids, a class of polyunsaturated fats, are best known for having anti-inflammatory properties. On the other hand, omega-6 PUFA, such as arachidonic acid, may be pro-inflammatory. The effects of oleic acid on inflammation are less clear. A number of studies have found that the high-MUFA Mediterranean diet and/or consumption of olive oil can reduce inflammation. However, both the Mediterranean diet and olive oil contain compounds other than oleic acid that may be responsible. A review of the effects of fatty acids on inflammation, published in the "Annals of Nutrition & Metabolism" in 2009, concluded that there is insufficient evidence to determine whether MUFA affect inflammation. In summary, although there is not yet definitive evidence that oleic acid reduces inflammation, it does appear to have other health benefits.
References
- Linus Pauling Institute, Oregon State University; Two Faces of Inflammation; Victoria J. Drake, Ph.D.; 2007
- "Nutrition Reviews"; Fatty Acids and Cardiovascular Disease; L.M. Lecerf; 2009
- U.S. Department of Agriculture and U.S. Department of Health and Human Services; Dietary Guidelines for Americans, 2010; December 2010
- "Annals of Nutrition & Metabolism"; Effects of Fat and Fatty Acid Intake on Inflammatory and Immune Responses: A Critical Review; Claudio Galli and Philip C. Calder; 2009
- "Nutrition in Clinical Practice"; Diet and Inflammation; Leo Galland; 2010
Member Comments