Evidence supporting the use of: Olive
For the health condition: Cholesterol (low)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Olive, particularly in the form of extra virgin olive oil, is scientifically validated for its beneficial effects on cholesterol levels. Multiple clinical studies have demonstrated that olive oil consumption can lower low-density lipoprotein (LDL, "bad") cholesterol and may increase high-density lipoprotein (HDL, "good") cholesterol. The primary mechanism is attributed to olive oil's high content of monounsaturated fatty acids (mainly oleic acid) and polyphenols, which have antioxidant and anti-inflammatory properties. The PREDIMED trial, a large-scale, randomized controlled trial, showed that a Mediterranean diet supplemented with extra virgin olive oil significantly reduced cardiovascular risk, in part by improving lipid profiles. A 2015 meta-analysis published in Nutrition & Metabolism concluded that olive oil intake is associated with significant reductions in total cholesterol and LDL cholesterol levels.

Historically, olive oil has been a cornerstone of the Mediterranean diet for centuries, with epidemiological studies consistently linking this diet to lower rates of cardiovascular disease. The cholesterol-lowering effects of olive oil are supported by both tradition and modern science, but the scientific evidence is robust enough to warrant a high evidence rating for its role in managing cholesterol. However, it is important to note that olive leaf extracts are less studied for this indication compared to olive oil. Thus, for cholesterol management, the scientific consensus strongly supports the use of olive oil, not necessarily other olive-derived products.

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