Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Kiwi (Actinidia deliciosa) has been investigated in several scientific studies for its potential effects on blood lipid profiles, including triglyceride levels. A handful of small-scale clinical trials and observational studies suggest that regular kiwi consumption may have a modest beneficial effect on lowering triglycerides. For example, a randomized controlled trial published in 2009 in the journal Lipidology found that eating two to three kiwifruits per day for 28 days reduced triglyceride levels in hyperlipidemic (high cholesterol) subjects compared to controls. The proposed mechanisms include the fruit’s high content of dietary fiber, vitamin C, polyphenols, and actinidin (a proteolytic enzyme), which may improve lipid metabolism and reduce oxidative stress.

However, the evidence is limited by small sample sizes, short durations, and the lack of large, long-term studies. Meta-analyses and systematic reviews of fruit consumption and lipid profiles sometimes mention kiwi, but usually group it with other fruits, making it hard to isolate its specific effects. While the initial data are promising and support the idea that kiwi may help lower triglycerides as part of a healthy diet, the scientific consensus remains cautious, and more robust research is needed to confirm these effects and establish recommendations.

In summary, there is low to moderate scientific evidence suggesting kiwi may help reduce high triglycerides, but it is not considered a first-line therapy and should be viewed as a supportive dietary option rather than a substitute for established treatments.

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