The rapid increase in the variety of edible oils over the last decade can lead to confusion in the supermarket aisle. Some of these oils claim to be both healthy and good for cooking. The truth is the best pantries are stocked with several types of oil, as some are deemed healthy but are unsuitable for high heat cooking, whilst others are very stable under heat, but may not have all the attributes of the healthiest oils.
Will the new Australian standard help consumers understand?
The answer to the above question is an emphatic no.
The Mediterranean diet has assumed its place in history due to the epidemiological data surrounding populations consuming a typical agrarian diet. For example, in one recent prospective study involving 5,611 adults 60 years or older, adherence to a Mediterranean style dietary pattern – characterised by high consumption of olive oil, raw vegetables, soups, and poultry – was associated with a significantly lower risk of death from all causes.