Oleic Acid
Oleic acid is a monounsaturated fatty acid (MUFA), the dominant fatty acid in olive oil. MUFAs are associated with favorable cardiovascular outcomes when replacing saturated fat.
What it is
A monounsaturated omega-9 fatty acid (C18:1) abundant in olive, canola, and many other oils.
Naturally present in many fats; sometimes added as a fatty acid component or processing aid.
What regulators actually say
"Supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20 grams) of oils containing high levels of oleic acid... may reduce the risk of coronary heart disease."
"Replacement of saturated fats with unsaturated fats in the diet has been shown to lower/reduce blood cholesterol."
Regulatory status
United States — FDA
Permitted as a direct food substance and processing aid; subject of FDA qualified health claim (2018).
European Union — EFSA
Authorized; positive health claim for replacement of saturated fats with unsaturated fats.
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