Fermented pork back fat that is used to make salami has very high saturated fatty acid and cholesterol content, which are popularly believed to increase the risk of heart disease and pancreatitis. However, it has been shown that it is possible to replace the pork back fat in salami with extra virgin olive oil, thereby changing the fatty acid profile of the salami. Olive oil contains far more monounsaturated and polyunsaturated fatty acids, so this substitution purportedly creates a healthier product. Salami is considered slightly acidic due to lactic acid that is present. Salami where extra virgin olive oil was substituted for the pork back fat has been shown to have a lower pH of around 5.00 compared to its original levels of around 6.35 to 6.55, making the salami more acidic. These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms.