Re: Olive Oil May Help Patients with Non-Alcoholic Fatty Liver Disease
Assy N, Nassar F, Nasser G, Grosovski M. Olive oil consumption and non-alcoholic fatty liver disease. World J Gastroenterol. 2009;15(15): 1809-1815.
Non-alcoholic fatty liver disease (NAFLD) and non-alcoholic
steatohepatitis (NASH), which occur in 10% to 24% of the general population,
can lead to fibrosis, cirrhosis, and hepatocellular carcinoma. Animal and human
studies suggest that dietary factors can affect fatty infiltration and lipid
peroxidation in various types of liver disease including NAFLD. A Mediterranean
diet, with a high supply of energy coming from monounsaturated fatty acids
(MUFAs) mainly from olive (Olea europaea)
oil, may help prevent metabolic syndrome, hypertension, and cardiovascular
disease. In this review, the authors describe dietary habits and their
relationship to insulin resistance and postprandial glucose and triglyceride
(TG) levels in NASH, the mechanism by which olive oil ameliorates fatty liver,
experimental and clinical studies of olive oil and NAFLD, and future
perspectives.
Each 100 g of olive oil contains the following fatty acids:
MUFA, 73.7 g (n-9 oleic acid 18:1); saturated fatty acids (SFAs), 13.5 g
(palmitic acid 16:0); and polyunsaturated fatty acids (PUFAs), 7.9 g (n-6
linoleic acid 18:2, and n-3 alpha-linoleic acid 18:3).1
Explaining the pathophysiology of NAFLD, dietary fat, and
hepatic lipids, the authors note that excessive inappropriate dietary fat
intake, combined with peripheral insulin resistance, continued TG hydrolysis
via lipoprotein lipase, and other genetic alterations in key lipid metabolic
pathways, results in increased blood free fatty acid concentration. This leads
to excessive muscle fat accumulation and increased liver concentration of TG
and cholesterol esters. Peripheral insulin resistance affects carbohydrate and
fat metabolism, diverting glucose to the liver and stimulating lipogenesis,
causing further TG accumulation in the liver.
The authors further explain that excess fat metabolites
induce insulin resistance in fatty liver, and that the relationship among
dietary habits, insulin resistance, postprandial lipemia, and fatty liver
involves nuclear factor-kappaB (NF-κB) activation.
In human studies cited by the authors, dietary MUFA (oleic
acid) decreased oxidized low-density lipoprotein (LDL), LDL cholesterol, and TG
concentration levels without the concomitant decrease in high-density
lipoprotein (HDL). In other studies, replacing carbohydrates and saturated fat
with MUFAs led to reduced glucose and blood pressure levels and to increased
HDL in patients with diabetes.
A meta-analysis of studies in individuals with diabetes
showed that a high-fat diet with 22% to 33% of the energy from MUFAs resulted
in lower plasma total cholesterol, very-LDL, and TG levels compared to a
low-fat, high-carbohydrate diet. Therefore, say the authors, an increased
intake of MUFAs, particularly as a replacement for SFAs and as a higher
proportion in the diet, instead of carbohydrates, may be beneficial for NAFLD
patients. Other clinical studies have documented the beneficial effect of MUFAs
in lowering blood pressure. In one study, shifting from a diet rich in SFAs to
one rich in MUFAs improved insulin sensitivity in healthy people.
In a previous study conducted by the authors, olive oil
decreased the accumulation of TGs in the liver of rats. An animal study from Spain showed
that treatment with a balanced diet rich in olive oil contributed to the
recovery of the liver from hepatic steatosis.
According to the authors, the exact mechanism through which
MUFAs and olive oil could modify hepatic TG content is not clear. Additional
effects of olive oil relate to its polyphenols, which have antioxidant and
anti-inflammatory effects. A diet rich in olive oil improves endothelial
function compared with a high-carbohydrate diet or a high-linoleic acid diet,
say the authors. The principle mechanisms of action of olive oil appear to be a
decrease in NF-κB activation, a decrease in LDL oxidation, and an improvement
in insulin resistance. Further studies are needed, say the authors, to
ascertain whether the consumption of olive oil may be helpful in NAFLD
patients.