Evidence supporting the use of: Olive
For the health condition: Metabolic Syndrome

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Synopsis

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

Olive, particularly in the form of extra virgin olive oil (EVOO), is scientifically validated as supportive in the management of Metabolic Syndrome. Metabolic Syndrome is characterized by a cluster of conditions including central obesity, elevated blood pressure, dyslipidemia, and impaired glucose regulation. Numerous clinical and epidemiological studies have demonstrated that regular consumption of olive oil, as part of a Mediterranean-style diet, is associated with improvements in several components of Metabolic Syndrome.

The PREDIMED trial, a large randomized controlled study, showed that a Mediterranean diet supplemented with extra virgin olive oil significantly reduced the incidence of major cardiovascular events and improved glycemic control, blood pressure, and lipid profiles in at-risk populations. Mechanistically, the benefits are attributed to olive oil’s high content of monounsaturated fatty acids (mainly oleic acid), antioxidant polyphenols, and anti-inflammatory properties. These constituents help reduce oxidative stress, improve endothelial function, and modulate inflammatory markers.

Systematic reviews and meta-analyses further corroborate that olive oil consumption leads to significant reductions in waist circumference, blood pressure, triglycerides, and fasting plasma glucose among individuals with Metabolic Syndrome. While olive leaf extracts have also been studied for their antihypertensive and hypoglycemic effects, most evidence focuses on olive oil as a dietary fat replacement. Overall, the scientific evidence justifies olive oil’s use as a supportive strategy for Metabolic Syndrome, particularly as part of a comprehensive dietary and lifestyle approach.

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