It is rich in monounsaturated fatty acids and rich in vitamin A, vitamin B, vitamin K and antioxidants. In addition to supplying heat to the body, olive oil also helps to soften blood vessels, laxative, prevent aging and Alzheimer’s disease. However, long-term consumption is not recommended, otherwise it may lead to malnutrition, gastrointestinal digestive function decline, allergic reactions, etc.: 1. Malnutrition: olive oil contains a large amount of monounsaturated fatty acids that help regulate the ratio of HDL cholesterol and LDL cholesterol in the body, preventing excessive cholesterol intake. The long-term consumption of olive oil will lead to a single nutritional intake, resulting in malnutrition, which can be manifested as body wasting, edema, general weakness, etc. In serious cases, anemia may appear, and timely medical treatment is needed; 2, gastrointestinal digestive function decline: the oxidation of oil in olive oil opened for a long time will lead to nutrient loss. High temperature cooking of olive oil will produce trans fatty acid, which is not digestible and absorbable by human body and may cause gastrointestinal digestive function to decrease and symptoms such as nausea, diarrhea and abdominal pain will appear. If gastrointestinal disorder or gastroenteritis patients consume it may aggravate the disease; 3, allergic reaction: olive oil contains linoleic acid, and the long-term large intake of linoleic acid will cause irritation to people with over-sensitive skin, making the skin appear flushed and itchy. Therefore, in daily life, it is recommended to match the diet reasonably and not to consume olive oil singularly, but to alternate with peanut oil, soybean oil, canola oil and other kinds of oil to help the nutrition balance.