Evidence supporting the use of: Grapefruit
For the health condition: Triglycerides (high)

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Synopsis

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

Grapefruit has been investigated for its potential effects on lipid profiles, including triglyceride levels. Some scientific evidence suggests that compounds in grapefruit, particularly flavonoids like naringin and hesperidin, may have lipid-lowering properties. Small clinical studies and animal research have indicated that consumption of grapefruit or its juice can reduce total cholesterol and low-density lipoprotein (LDL) cholesterol, and in some cases, modestly lower triglyceride levels. For example, a 2006 study published in the Journal of Agricultural and Food Chemistry found that red grapefruit consumption significantly reduced triglyceride levels in patients with coronary atherosclerosis compared to a control group.

However, the overall quality and quantity of evidence is limited. Effects on triglycerides specifically are less consistent than effects on cholesterol. Most studies are small, short-term, and often include dietary or lifestyle changes alongside grapefruit intake, making it difficult to attribute the triglyceride-lowering effect solely to grapefruit. Major health organizations do not currently recommend grapefruit as a primary intervention for hypertriglyceridemia.

It is also important to note that grapefruit can interact with various medications by inhibiting the cytochrome P450 3A4 enzyme, potentially leading to dangerous drug levels. Individuals considering grapefruit for triglyceride management should consult their healthcare provider, especially if they are taking prescription medications.

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