A groundbreaking new study has put olive oil—the so-called “liquid gold” prized in cuisines from Mediterranean to modern Thai kitchens—under the spotlight for its potential effects on body fat. The research, published in the prestigious journal Cell Reports and widely covered by the media (NY Post), suggests that high levels of oleic acid, the primary monounsaturated fat in olive oil, can trigger a rapid rise in the number of “fat cell soldiers” in the body. While olive oil has long been lauded for its heart-healthy and antioxidant-rich profile, this new evidence suggests its impact on obesity and metabolic health may be more complex than previously thought.
The significance of this discovery resonates far beyond global headlines because it directly addresses a critical public health issue: the rapidly increasing rates of overweight and obesity in Thailand. With nearly half of Thai adults now overweight or obese (Thailand Business News), understanding how everyday dietary fats influence fat storage is vitally important for medical professionals, policymakers, and ordinary citizens alike.
Over the past decade, Thailand has seen a sharp rise in olive oil consumption—spurred by popular messaging about the Mediterranean diet’s benefits and the growing use of olive oil in restaurant kitchens and home cooking. Recent industry reports predict continued 3–11% annual growth in olive oil imports and consumption through 2030 (ReportLinker; Statista). At the same time, Thailand faces an obesity epidemic: the latest estimates show that 47.8% of adults are now overweight or obese, a dramatic increase from just a decade ago, and Bangkok leads the nation with over 56% of adults above healthy weight (Thailand Business News). The potential connection—however nuanced—between dietary fats and Thailand’s health crisis makes the new olive oil science especially timely.
The Cell Reports study was spearheaded by researchers at the University of Oklahoma College of Medicine and Yale University, who sought to unravel whether fat composition—not just quantity—could explain rising obesity rates. Using controlled experiments in mice, the scientists compared a variety of fats found in global diets: coconut oil, peanut oil, milk fat, lard, soybean oil, and olive oil (specifically its main component, oleic acid). Astonishingly, only diets rich in oleic acid led to a marked spike in the proliferation of precursor fat cells. The underlying mechanism involved stimulation of a cellular growth protein called AKT2 and suppression of a regulatory protein known as LXR, opening the gates for more fat cells to form and, consequently, more fat to be stored (Cell Reports 2025).
As described by a University of Oklahoma biochemistry assistant professor to media, “When you give oleic acid, it initially increases the number of ‘fat cell soldiers’ in the army, which creates a larger capacity to store excess dietary nutrients. If the excess nutrients overtake the number of fat cells, obesity can occur, which can then lead to cardiovascular disease or diabetes if not controlled.” In other words, olive oil may be mobilizing the body’s fat-storing troops in response to dietary abundance—a biological adaptation that was useful when food was scarce, but potentially problematic in today’s calorie-rich world.
The research team further underscored that in real-life human diets, fats are rarely consumed in isolation—lattes, stir-fries, curries, and snacks all feature mixtures of fats from diverse sources. Still, the study’s lead scientists warned that diets dominated by oleic acid, particularly those heavy with ultra-processed foods, could pose a risk if consumed in excess over time. The practical takeaway echoed by the researchers is “moderation and to consume fats from a variety of different sources. Relatively balanced levels of oleic acid seem to be beneficial, but higher and prolonged levels may be detrimental.”
To place these findings in global context, it’s crucial to acknowledge that not all research agrees on the net effect of high-oleic diets. A systematic review in Advances in Nutrition (PMC7360458) of 28 clinical trials found that diets enriched in oleic acid can actually help reduce abdominal obesity and improve body composition—especially when part of traditional Mediterranean-style eating. Mechanistically, oleic acid seems to stimulate energy expenditure, increase feelings of fullness, and even promote fat burning through specific biochemical pathways.
Yet, the new Cell Reports research provides a key nuance: while oleic acid may help with metabolic health in moderate doses, at higher concentrations, especially in engineered or highly processed foods, it is uniquely capable of triggering fat cell hyperplasia—a persistent expansion of fat tissue that makes long-term weight loss far more difficult, according to experiments in both mice and human cell cultures. The study found that plasma monounsaturated fatty acid levels, primarily from oleic acid, were highly associated with obesity risk in a large UK Biobank study of over 100,000 individuals. This suggests the impact is not merely theoretical and may be visible in population-level health trends.
For Thai readers, a deeper look at fat and obesity science reveals several culturally relevant implications. Thailand’s traditional cuisine, with its emphasis on fresh herbs, spices, lean proteins, and a diversity of plant oils (e.g., rice bran, soybean, and coconut oils), has only recently seen a surge in olive oil use owing to globalization and marketing. As urbanization accelerates and Thai dietary patterns shift toward higher intake of processed foods—many containing refined oils with boosted oleic acid—there is potential for unintended effects on obesity trends if consumption is not kept in moderation.
The interplay between food culture, economics, and health can be clearly observed in Thailand’s ongoing battle with obesity. The Ministry of Public Health has implemented multiple policies, such as sugar-sweetened beverage taxes, food reformulation initiatives, school lunch improvements, and promotions for healthy eating. Yet, the rising prevalence of overweight and obesity, especially among children and urban adults, signals that dietary quality—not just calorie count—remains a crucial factor (Thailand Business News). The latest science on oleic acid reinforces the need for diverse, balanced fat sources rather than single-nutrient health fads.
Expert opinions highlight the complexity. For example, the Cell Reports team clarified, “Before you chuck your olive oil into the trash, bear in mind that it remains one of the healthiest fats around—when consumed in reasonable amounts.” Epidemiological and interventional studies continue to show that moderate olive oil intake is associated with better heart health, lower blood pressure, and a reduced risk of dementia and certain cancers, compared to diets high in animal fats or trans fats. In several randomized controlled trials, daily olive oil use—when replacing butter or ghee—improved metabolic markers and promoted weight stability (PMC7360458).
On the biochemical level, scientists now understand that the body’s response to oleic acid is finely tuned. At moderate intake, it can boost feelings of satiety and favor the oxidation (“burning”) of fat, especially when combined with healthy dietary patterns. Paradoxically, when oleic acid is consumed at very high levels—particularly in the context of surplus calories—the body’s natural mechanisms to store fat are accelerated. The key is balance: using olive oil to enhance flavor and nutrition, not to drown foods or to tip the scale through unchecked use.
For Thailand’s health practitioners and policy advisors, this research underlines the importance of integrated nutrition education—emphasizing the virtues of the traditional Thai diet’s diversity over imported one-size-fits-all messages. Thai chefs and home cooks might use olive oil in moderation to add new dimensions to dishes, but should rely on a range of oils and continue favoring fresh ingredients and whole foods.
On the global stage, these findings may spark debates over the formulation of processed foods and the advisability of fortifying oils and packaged snacks with extra oleic acid. Regulators and nutrition agencies may look anew at labeling standards and food industry practices, especially in countries with rapid dietary turnover such as Thailand.
Looking forward, future research will be required to determine the thresholds at which oleic acid shifts from being a metabolic “ally” to a “foe,” particularly in genetically diverse populations and real-world eating contexts. It will also be essential to consider the role of physical activity, fiber-rich foods, and lifestyle interventions as buffers against the potential fat-storing effects of dietary oleic acid.
What can Thai readers do with this information? First, don’t be alarmed—olive oil still deserves its reputation as a healthy fat, but as with all good things, moderation is essential. Practical advice includes:
- Continue to use olive oil, but avoid excessive consumption—especially in conjunction with other high-calorie or processed foods.
- Favor a mix of different oils in the kitchen, just as Thai cuisine traditionally does, rather than following imported “superfood” trends without local adaptation.
- Focus on whole, minimally processed foods, fresh fruits and vegetables, and diverse fat sources to naturally balance nutrient intake.
- Combine dietary improvements with physical activity and other obesity prevention strategies promoted by the Ministry of Public Health.
- Stay updated with reputable sources and medical guidance, as nutrition science continues to evolve.
In summary, scientific evidence surrounding olive oil and oleic acid highlights the delicate balance necessary for good health—a principle embedded in Thai culinary wisdom for generations. By embracing a varied, mindful diet and resisting the temptations of dietary excess and single-nutrient trends, Thailand can celebrate its food culture while protecting the health of its people.
Sources:
- “Olive oil can increase the ‘fat cell soldiers’ in your body — what that means for your waistline” (NY Post)
- “Dietary oleic acid drives obesogenic adipogenesis via modulation of LXRα signaling” (Cell Reports, 2025)
- “The Effects of Diets Enriched in Monounsaturated Oleic Acid on the Management and Prevention of Obesity” (Advances in Nutrition, 2020)
- “Thailand’s Growing Obesity Epidemic”
- “Thailand Olive Oil Industry Outlook”
- “Edible Oils - Thailand | Statista Market Forecast”