Background and aim: The amount and type of dietary fat can affect fatty infiltration and lipid peroxidation in MAFLD. ‎The beneficial effects of the olive oil, which is  rich in monounsaturated fatty acids(MUFAs), on ‎the hepatic fat content can be explained by the more rapid oxidization of the MUFAs than the ‎saturated fatty acids in the postprandial phase‎‎‎‎‎. The aim of our study was to evaluate the effect of a hypocaloric diet containing olive oil on ‎hepatic steatosis grading using tissue elastography controlled attenuation parameter (CAP).‎
Patients and Methods: ‎‎‎ This study was conducted on 58 patients with hepatic steatosis who were divided into Group 1: ‎‎30 patients on a hypocaloric diet that includes olive oil and group 2: 28 patients on a hypocaloric ‎diet that does not include olive oil.‎
Results: Six months after the patients started a hypocaloric diet containing olive oil, there was a ‎significant decrease in hepatic steatosis grading by CAP, as well as a significant decrease in ‎serum triglyceride and cholesterol levels‎‎‎.
Conclusion: A hypocaloric diet containing olive oil has an important role in treatment of hepatic steatosis as ‎shown by decrease of the grading by tissue elastography  (CAP)‎‎‎‎‎‎‎‎.