Written by Mita Majumdar, M.Sc. | 

Article Reviewed by The Medindia Medical Review Team on Jul 09, 2018

Weight Loss with Olive oil

If you substitute cooking oil or saturated fat in your diet with Olive oil, you may find that there is significant loss of body weight and fat mass over time which means - lose fat with fat! Sounds strange? Maybe. But a number of research studies have validated the theory of weight loss with Olive oil.

Prevalence of obesity is associated with the type of fatty acids in the diet. So, it all comes down to the type of oil and fats you are using in your diet. Olive oil is a very good source of MUFA or the mono-unsaturated fatty acids.

According to a randomized crossover study published in the British Journal of Nutrition, substituting dietary saturated fat with unsaturated fat, predominantly MUFA (e.g. Olive oil) ‘can induce a small but significant loss of body weight and fat mass without significant change in total energy or fat intake’.

Another population based cohort study from Spain shows that incidence of obesity is lower in people who consume Olive oil. This study on 613 people found that obesity incidence in those who were not obese at baseline was greater in those who consumed sunflower oil than those who were on Olive oil diet.

Obesity is, again, associated with an increase in the magnitude of postprandial lipemia, that is, the excess amount of lipids in the blood after 2 to 12 hours of your meal consumption. This varies from person to person. Higher the weight of a person, the more they benefit from the consumption of Olive oil.

A randomized study on 21 healthy young adult men has shown that higher-weight men present a greater postprandial response than lower-weight men, and consumption of Olive oil helps lower their levels of small triglycerides rich lipoproteins (TRL) after the meals.

References:

  1. Synthesis and Assignment of Absolute Configuration of Oleocanthal - (http://pubs.acs.org/doi/abs/10.1021/ol052106a)
  2. Giacomo D et al. Influence of the olive variety and the zone of provenience on selenium content determined by cathodic stripping potentiometry (CSP) in virgin Olive oils. Food Chemistry Volume 88, Issue 1, November 2004, Pages 135-140
  3. Kim HS, Noh SU, Han YW, Kim KM, Kang H, Kim HO, Park YM. Therapeutic effects of topical application of ozone on acute cutaneous wound healing. J Korean Med Sci. 2009 Jun;24(3):368-74. Epub 2009 Jun 12.
  4. Owen RW, Giacosa A, Hull WE, Haubner R, Würtele G, Spiegelhalder B, Bartsch H. Olive-oil consumption and health: the possible role of antioxidants. Lancet Oncol. 2000 Oct;1:107-12.
  5. EUORLIVE study - (http://annals.org/aim/article-abstract/727945/effect-polyphenols-olive-oil-heart-disease-risk-factors-randomized-trial?volume=145&issue=5&page=333)
  6. Owen RW, Haubner R, Würtele G, Hull E, Spiegelhalder B, Bartsch H. Olives and Olive oil in cancer prevention. Eur J Cancer Prev. 2004 Aug;13(4):319-26.
  7. Stoneham M, Goldacre M, Seagroatt V, Gill L. Olive oil, diet and colorectal cancer: an ecological study and a hypothesis. J Epidemiol Community Health. 2000 Oct;54(10):756-60.
  8. Martin-Moreno JM, et al. Dietary fat, Olive oil intake and breast cancer risk. Int J Cancer. 1994 Sep 15;58(6):774-80.
  9. Romero C, Medina E, Vargas J, Brenes M, De Castro A. In vitro activity of Olive oil polyphenols against Helicobacter pylori. J Agric Food Chem. 2007 Feb 7;55(3):680-6.
  10. Piers LS, Walker KZ, Stoney RM, Soares MJ, O''Dea K. Substitution of saturated with monounsaturated fat in a 4-week diet affects body weight and composition of overweight and obese men. Br J Nutr. 2003 Sep;90(3):717-27.
  11. Soriguer F, et al. Incidence of obesity is lower in persons who consume Olive oil. Eur J Clin Nutr. 2009 Nov;63(11):1371-4. Epub 2009 Jul 22.
  12. Lozano A, et al. Body mass interacts with fat quality to determine the postprandial lipoprotein response in healthy young adults. Nutr Metab Cardiovasc Dis. 2010 Nov 17.
  13. Puel C, Mardon J, Agalias A, Davicco MJ, Lebecque P, Mazur A, Horcajada MN, Skaltsounis AL, Coxam V. Major phenolic compounds in Olive oil modulate bone loss in an ovariectomy/inflammation experimental model. J Agric Food Chem. 2008 Oct 22;56(20):9417-22. Epub 2008 Sep 19.
  14. Santiago-Mora R, Casado-Díaz A, De Castro MD, Quesada-Gómez JM. Oleuropein enhances osteoblastogenesis and inhibits adipogenesis: the effect on differentiation in stem cells derived from bone marrow. Osteoporos Int. 2010 May 21.


Comments

susan33 Monday, April 23, 2012

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