Suitable for the elderly. Compared with ordinary peanut oil, high oleic peanut oil has more or less some benefits. In fact, oils high in monounsaturated fatty acids are not the only ones with high oleic peanut oil; canola oil (i.e., double-low rapeseed oil), olive oil, and camellia oil, are all naturally high in oleic vegetable oils, and there are also high oleic varieties of soybean oil and sunflower oil.

There is also some data in the literature showing that some trace components are higher in high oleic peanut oil than in regular peanut oil. The levels of these constituents fluctuate widely, and it is difficult to say whether the results tested are representative of the general situation. It is also difficult to say how much of a health benefit these trace components actually provide.

There are two main factors to consider when thinking about the health effects of cooking oils

Fatty acid composition and micronutrients (such as sterols and vitamins) in the oil. Conventional peanut oil contains about half oleic acid and 1/3 linoleic acid. Oleic acid is a monounsaturated fatty acid and linoleic acid is a polyunsaturated fatty acid. It is common to see propaganda that monounsaturated fatty acids are good for cardiovascular health, provided that the same amount of saturated fatty acids are substituted and the total amount of fat in a recipe is controlled.

It is not true that eating monounsaturated fatty acids is good for cardiovascular health. In fact polyunsaturated fatty acids have the same effect. However, linoleic acid is an omega-6 polyunsaturated fatty acid, and there is another group of polyunsaturated fatty acids that are omega-3s, such as linolenic acid and DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid).

Refer to People's Daily Online for more information on the above - the role of high oleic peanut oil is exaggerated