Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Omega-9 fatty acids, particularly oleic acid (the primary component of olive oil), have scientific support for their role in cardiovascular health. Multiple observational and interventional studies suggest that replacing saturated fats with monounsaturated fats such as omega-9 can reduce low-density lipoprotein (LDL) cholesterol and potentially raise high-density lipoprotein (HDL) cholesterol. The Mediterranean diet, which is rich in omega-9 from olive oil, has been associated with lower rates of cardiovascular disease (CVD) in large population studies and randomized controlled trials, such as the PREDIMED study. The beneficial effects are thought to arise from improvements in lipid profiles, reductions in inflammation, and favorable effects on endothelial function. However, omega-9 is not considered an essential fatty acid, as the human body can synthesize it. Also, the direct clinical trial evidence isolating omega-9 supplementation (apart from overall dietary patterns) in preventing or treating CVD is limited compared to the robust evidence supporting omega-3 fatty acids. Thus, while there is moderate scientific validation for omega-9's cardiovascular benefits, especially as part of healthy dietary patterns, the evidence for using omega-9 supplements specifically as a treatment for CVD is less strong. Most health organizations recommend dietary sources of monounsaturated fats rather than supplements.

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