Evaluation of the Effects of Extra Virgin Olive Oil Consumption on Liver Fat and Metabolism in Adults with MASLD

What this Trial Is About

Metabolic dysfunction-associated steatotic liver disease (MASLD) is a common chronic condition linked to metabolic problems like obesity and diabetes, and it is a leading cause of liver-related illness and death. This research evaluates how consuming extra virgin olive oil (EVOO), a key part of the Mediterranean diet known for its anti-inflammatory and antioxidant properties, affects liver fat, inflammation, and metabolism in adults with MASLD who are overweight or have obesity. The study aims to clarify the optimal amount of EVOO intake for these individuals. Participants will follow a Mediterranean-style diet tailored to their age, sex, and lifestyle, with two different daily amounts of raw EVOO added: either 3 tablespoons (about 30 g) or 9 tablespoons (about 90 g). The study lasts about 74 days, beginning with a 14-day period where all participants consume 3 tablespoons of EVOO to reduce selection bias before being randomly assigned to one of the two dosage groups. EVOO is included as part of their total calorie intake and used raw throughout the day. During the study, participants will attend several visits for assessments including Fibroscan scans to measure liver fat, body measurements, blood tests to check liver enzymes and inflammation markers, and stool and urine samples to study gut microbiota and metabolism. Body weight will be tracked weekly to avoid significant changes that could affect results. The main outcomes measured are changes in liver fat levels, inflammatory cytokines, and liver enzymes after two months of treatment. Secondary outcomes include changes in blood lipid profiles and gut microbiota composition.

EVOO and Metabolic Liver Health in MASLD