Synopsis

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

Omega-9 fatty acids, particularly oleic acid found in olive oil and other sources, have been investigated as part of dietary interventions for non-alcoholic fatty liver disease (NAFLD). Current scientific evidence suggests moderate potential benefits, though the evidence is not robust or conclusive. Omega-9s are monounsaturated fats, and diets rich in monounsaturated fats (such as the Mediterranean diet) have been associated with improved liver enzyme levels, reduced liver fat, and better insulin sensitivity in people with NAFLD. Several small clinical trials and animal studies indicate that omega-9 fatty acids may help reduce hepatic fat accumulation and inflammation, possibly by improving lipid metabolism and reducing oxidative stress.

However, it is important to note that these benefits are often ascribed to the overall dietary pattern (e.g., Mediterranean diet) rather than omega-9s in isolation. There are no large-scale, high-quality randomized controlled trials focusing exclusively on omega-9 supplementation for fatty liver disease. Still, replacing saturated fats with monounsaturated fats (including omega-9s) is consistently recommended in guidelines for liver health. Thus, while there is some scientific basis for omega-9 fatty acids supporting liver health, the strength of evidence specifically for fatty liver disease is moderate and mostly indirect, warranting a rating of 2 out of 5.

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