Diabetes and obesity are pathologies that have a worldwide spread. The fact that food has become very easily accessible, and the physical effort we do every day is less and less, can be an explanation for the increased rate of obesity nowadays. Starting from the traditional Mediterranean diet, which is characterized by a high intake of monounsaturated fats (eg olive oil, nuts), a low intake of saturated fats (eg red meat) and a moderate intake of polyunsaturated fats and long-chain omega-3 fatty acids (from fish and seafood), a solution could be found to ensure the optimal intake of fatty acids. The present study reviews the fatty acid profile of olive oil and walnut oil samples, both major components of the Mediterranean diet, as well as their mixtures in different proportions, proposing to identify the proportion that ensures the optimal ratio of monounsaturated fatty acids/polyunsaturated, respectively omega-6/omega-3 fatty acids. Gas chromatography-mass spectrometry (GC-MS) analysis showed that there is no significant difference between the fatty acid content of extra virgin olive oil (EVOO) and BIO olive oil, and the same is true for BIO walnut oil and walnut. In the case of the oil mixtures used in the experiment, the fatty acid profile is close to optimal for olive oil/walnut oil 1:2. The following conclusions were drawn: the ratio of mono and polyunsaturated fatty acids in the human diet should be 1:2, and that of omega-6 (linoleic acid) and omega-3 (linolenic acid) fatty acids would ideally be 1:1. In the case of saturated fatty acids, their weight should not exceed 15% of a healthy diet.

healthy diet, fatty acids, optimal ratio, biology

biology

Presentation: poster