Workshop on monounsaturated fatty acids

Monounsaturated fatty acids appear to have many advantages for a cholesterol-lowering diet. They will reduce the plasma LDL level when substituted for saturated fatty acids, and at the same time they will not raise the triglyceride level nor lower the HDL-cholesterol level. Their presence in the diet can enhance palatability for many people. Their value further is supported by their widespread use in the Mediterranean region, where large quantities of olive oil are consumed; in this region, rates of CHD are relatively low, and morbidity and mortality from other causes apparently are not increased. In laboratory animals, monounsaturates seemingly do not suppress the immune system or promote oncogenesis. Still, from the discussion of this colloquium, it was apparent that many questions remain unanswered about the metabolic actions of monounsaturated fatty acids, particularly as they compare with other cholesterol-lowering nutrients, and the exchange of ideas among the investigators should stimulate further research on thje metabolic effects of monounsaturated fatty acids.