Evidence supporting the use of: Linoleic acid (LA)
For the health condition: Triglycerides (high)

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Synopsis

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

Linoleic acid (LA), an essential omega-6 polyunsaturated fatty acid, has been investigated for its effects on lipid profiles, including triglyceride levels. Several epidemiological and clinical studies suggest that dietary intake of LA, typically through vegetable oils (such as safflower, sunflower, and corn oil), may help reduce serum triglycerides when replacing saturated fats in the diet. The primary mechanism is thought to involve enhanced activity of lipoprotein lipase and improved clearance of triglyceride-rich lipoproteins. Meta-analyses have shown that diets higher in polyunsaturated fats, including LA, can modestly lower triglyceride levels compared to diets high in saturated fats.

However, the effect size is generally moderate, and LA is more renowned for its LDL cholesterol-lowering effect than for targeting triglycerides specifically. The American Heart Association recommends replacing saturated fats with polyunsaturated fats (like LA) as part of an overall strategy for cardiovascular risk reduction, which includes lowering triglyceride levels. It is important to note that excessive intake of LA without a balanced omega-3 intake may have pro-inflammatory effects, so recommendations typically focus on overall dietary patterns rather than LA supplementation alone.

In summary, there is moderate scientific evidence supporting the use of linoleic acid to help reduce high triglycerides, primarily when used as a replacement for saturated fats in the context of a heart-healthy diet. Its triglyceride-lowering effect is supported by clinical data, but is less pronounced than its effect on LDL cholesterol.

More about linoleic acid (LA)
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Other ingredients used for Triglycerides (high)

akkermansia muciniphila
algal oil
alpha-linolenic acid (ALA)
anchovies
anthocyanins
apple
arjun tree
artichoke
ashwagandha
astaxanthin
banaba
beet
berberine
bergamot
Beta-Glucan
black currant
black garlic
sesame
black tea
blueberry
broccoli
calamari oil
canola oil
catechins
chia seed
chokeberry
choline
coleus forskohlii
conjugated linoleic acid (CLA)
cordyceps
daidzin
DHA (docosahexaeonic acid)
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
DPA (docosapentaenoic acid)
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
fish protein
flaxseed
fruit and vegetable blend (proprietary)
genistein
genistin
glucomannan
grape
grapefruit
green tea
guar gum
guggul
hawthorn
hesperetin
hibiscus
inulin
knotweed
kale
krill oil
kudzu
l-carnitine
l-taurine
lecithin
lignans
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lycopene
mackerel
magnesium
maqui berry
matcha
naringin
niacin (vitamin B3)
oat
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-7 fatty acids
omega-9 fatty acids
oyster mushroom
palmitoleic acid
pantethine
perilla
phospholipids
pine bark
plant sterols
pomegranate
pomelo
quercetin
quinoa
red yeast rice
resveratrol
safflower oil
sardines
silymarin
black ginger
soybean
spirulina
sterols
stevia
strawberry
tocotrienols
tomato
trans-pterostilbene
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ubiquinol
vegetable and fruit blend (proprietary)
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zinc
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corosolic acid
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walnut