Synopsis

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

Kale (Brassica oleracea var. sabellica) is often promoted as a healthful food due to its high content of fiber, antioxidants, vitamins, and minerals. There is some scientific evidence suggesting that kale and other cruciferous vegetables may have a beneficial effect on blood lipid profiles, including triglyceride levels, though the evidence is limited and not robust.

A small number of human studies have investigated the effects of kale consumption on lipid parameters. For example, a 2008 study published in Biomedical and Environmental Sciences found that daily consumption of kale juice for 12 weeks led to a significant reduction in serum triglyceride levels in hypercholesterolemic men. The proposed mechanisms include kale’s high content of dietary fiber, which can reduce the absorption of dietary fat, and its rich supply of antioxidants and polyphenols, which may improve lipid metabolism and reduce oxidative stress.

Despite these promising findings, the overall body of evidence remains limited. Most studies are small, short-term, and often combine kale with other dietary interventions, making it difficult to attribute effects solely to kale. There is a lack of large randomized controlled trials specifically assessing kale’s impact on triglycerides. Therefore, while there is some scientific rationale and preliminary evidence for the use of kale in managing high triglycerides, the current scientific support is modest (rated 2 out of 5).

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