Synopsis

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

Omega-9 fatty acids, particularly oleic acid (the main component in olive oil), have been studied for their effects on cholesterol levels. Scientific evidence suggests that replacing saturated fats with monounsaturated fats like omega-9 can help reduce low-density lipoprotein (LDL) cholesterol—often referred to as "bad" cholesterol—while maintaining or sometimes increasing high-density lipoprotein (HDL) cholesterol, the "good" cholesterol. This is primarily supported by epidemiological studies and randomized controlled trials that highlight the cardiovascular benefits of diets rich in monounsaturated fats, such as the Mediterranean diet.

For individuals with low cholesterol, however, there is limited evidence that omega-9 fatty acids are specifically used to raise cholesterol levels. Most research and clinical recommendations focus on omega-9’s ability to optimize cholesterol profiles rather than directly treat low cholesterol (hypocholesterolemia). In fact, low cholesterol is much less commonly targeted by dietary interventions, as it is usually not a major health concern unless extremely low. The majority of omega-9 studies focus on lipid-lowering effects and cardiovascular risk reduction.

In summary, there is moderate scientific evidence that omega-9 fatty acids improve cholesterol profiles, but their use is not specifically aimed at treating low cholesterol. The support for omega-9 supplementation is more about promoting heart health and managing high or imbalanced cholesterol rather than increasing already low cholesterol levels.

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