Olive oil and postprandial energy metabolism: implications for weight control

Abstract This chapter addresses postprandial energy and macronutrient metabolism and discusses how olive oil (OO) impinges on postmeal fat metabolism and hence energy balance. Studies on individual fatty acids indicate that chain length and degree of saturation are important to their oxidation. Acute meal-based trials support an increased fat oxidation rate with extra-virgin OO (EVOO) and some indicate an increased thermogenesis as well. We present a collation of short- and long-term interventions that employed an OO-based Mediterranean-style diet (MSD) plan for fat loss and changes in body fat distribution. We conclude that ingesting higher than usual amounts of OO within an MSD has a role in obesity management. Such dietary plans do not result in passive overconsumption of energy, despite having a greater percentage of energy as fat. Moreover, many long-term studies result in better weight/fat loss, while some report a lesser abdominal adiposity as well. Overall, EVOO-based diets would be very useful for obesity per se and have downstream beneficial effects on other risk markers of chronic disease.