#OliveOil

A growing number of cardiologists say both avocado oil and olive oil are heart-healthy choices, but olive oil still carries the stronger evidence base; avocado oil is a promising alternative, especially for high‑heat Thai cooking, though larger human trials and better quality standards are needed. Recent reporting and reviews summarising cardiologists’ views note that both oils are rich in monounsaturated fats and antioxidants, but long-term cardiovascular outcome data favour olive oil—largely through evidence from Mediterranean‑diet trials—while avocado oil scores points for its neutral flavour and very high smoke point (EatingWell feature; systematic review of avocado oil; PREDIMED trial, NEJM).

A growing chorus of cardiologists is urging Thai families to rethink cooking oils to protect heart health while honoring beloved Thai flavors. Extra-virgin olive oil and avocado oil both offer heart-healthy benefits, but they suit different cooking methods in Thai cuisine. Olive oil is renowned for its role in Mediterranean dietary patterns and polyphenol-rich composition, while avocado oil is valued for its thermal stability in high-heat cooking such as wok stir-fries and deep-frying.

Thai kitchens face a critical decision that could determine family health outcomes for generations: selecting cooking oils that protect against cardiovascular disease while honoring traditional culinary methods that define authentic Thai cuisine. Leading cardiologists now advocate for strategic oil selection, recognizing both extra-virgin olive oil and avocado oil as scientifically proven heart-protective options, though each serves distinct purposes in Thai cooking applications. Extra-virgin olive oil brings decades of clinical research demonstrating remarkable cardiovascular benefits through landmark Mediterranean diet studies, while avocado oil offers exceptional thermal stability crucial for high-heat cooking methods including intense wok stir-frying and traditional deep-frying techniques that require oils capable of withstanding extreme temperatures without creating harmful compounds that accelerate heart disease.

A recent study in Cell Reports investigates how fats in olive oil, particularly oleic acid, may influence how the body stores fat. The researchers found that high levels of oleic acid could promote the growth of fat cells in mice through a specific cellular pathway. While olive oil is widely praised for heart health and antioxidant benefits, this study highlights a nuanced relationship between fat type, amount, and long-term weight management.

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 sizzling question of whether cooking with olive oil destroys its precious nutrients has long lingered in Thai kitchens, especially as more families embrace olive oil for both flavor and health. A recent interview with food scientist Jessica Gavin, featured in an article published April 14, 2025, by EatingWell, unpacks the science and sets the record straight: while cooking does cause some nutrient loss—mainly antioxidants—olive oil remains one of the healthiest and most versatile fats for everyday use, so long as it’s used within recommended temperature limits (EatingWell).

A growing question in Thai homes is whether cooking with olive oil drains its nutrients. A recent interview with food scientist Jessica Gavin, referenced in an EatingWell article from April 14, 2025, clarifies the science: heating can cause some nutrient loss—especially antioxidants—but olive oil remains among the healthiest fats for daily use when kept within recommended temperatures.

Olives oil’s popularity isn’t limited to the West. In Bangkok, Chiang Mai, and other cities, households are swapping pork lard or palm oil for olive oil in cooking and dressings. The appeal lies in heart health support, reduced inflammation, and alignment with the Mediterranean diet—often cited for longevity. Yet many Thai cooks wonder if high-heat methods like stir-frying or deep-frying strip olive oil of its benefits.