Olive oil supplementation ups brown adipose tissue activity in lean individuals

Short-term dietary intervention with olive oil leads to increased brown adipose tissue (BAT) activity in lean but not overweight/obese individuals, results of a study have shown.

“This study provides clinical evidence for the impact of monounsaturated fatty acids on BAT activity and an advance in the understanding of the beneficial health effects of olive oil,” the investigators said.

This 4-week open clinical trial sought to determine whether a dietary intervention with olive oil could modify BAT activity in lean and overweight/obese volunteers. Participants underwent a dietary intervention with extra-virgin olive supplementation. All participants were controls of themselves as the initial intake of olive oil was controlled.

Supplementation with olive oil significantly increased blood monounsaturated fatty acid levels, accompanied by increased BAT activity in lean but not in overweight/obese volunteers.

An increase in leptin was also observed in the lean group after the intervention; low leptin values at the beginning of the study predicted greater BAT activity after intervention. Of note, an increase in leptin concentration correlated with heightened BAT activity.

The intervention also led to an increase in three known endogenous mediators of BAT activity, namely secretin, fibroblast growth factor 21 (FGF21), and 12,13-dihydroxy-9Z-octadecenoic acid in lean participants. On the other hand, only secretin and FGF21 were elevated in volunteers with excessive weight.

“The BAT is a potential target for the treatment of obesity and metabolic disorders. Its activation by cold exposure or adrenergic drugs can increase systemic insulin sensitivity and improve lipid metabolism,” the investigators said.