`Mediterranean Meal with Olive Oil Keeps Blood Sugar Levels Lower than with Corn Oil

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Mediterranean Meal with Olive Oil Keeps Blood Sugar Levels Lower than with Corn Oil

Jul. 21, 2015
Elena Paravantes

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While the Mediter­ranean diet in gen­eral is known for its heart healthy qual­i­ties, more and more stud­ies have shown that it may also be an ideal diet for pre­ven­tion of dia­betes.

In a new study, Ital­ian researchers have found that a meal that included extra vir­gin olive oil resulted in lower lev­els of glu­cose lev­els after a meal, com­pared to a meal with­out olive oil. In addi­tion, there were also lower increases of LDL cho­les­terol as well as oxi­dized LDL cho­les­terol.

For this study, pub­lished in the jour­nal Nutri­tion and Dia­betes, the researchers chose 25 indi­vid­u­als to par­tic­i­pate. The first part of the study com­pared a meal with or with­out extra vir­gin olive oil, while the sec­ond part com­pared a meal with extra vir­gin olive oil or with corn oil.
See more: Olive Oil Health Ben­e­fits
The sub­jects were ran­domly assigned a Mediter­ranean-type meal with or with­out extra vir­gin olive oil and had blood sam­ples taken before the meal and two hours after the meal.

After 30 days the sec­ond part was admin­is­tered where olive oil and corn oil were com­pared.

The results showed that the addi­tion of extra vir­gin olive oil did have a pos­i­tive effect on blood glu­cose lev­els as well as LDL cho­les­terol lev­els.

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When the olive oil meal was com­pared with the corn oil meal, the indi­vid­u­als that con­sumed the meal with the olive oil showed a sig­nif­i­cantly less increase of blood glu­cose, LDL cho­les­terol and oxi­dized LDL com­pared to the meal that included corn oil.

The researchers said it was the first study demon­strat­ing that a Mediter­ranean-type meal sup­ple­mented with EVOO had a ben­e­fi­cial effect on post-pran­dial glycemic and lipid pro­file by decreas­ing blood glu­cose, LDL and oxi­dized LDL.

It is also impor­tant to note that not all veg­etable or seed oils would have the same effect noted in the com­par­i­son.

The authors said fur­ther study was nec­es­sary to see whether extra vir­gin olive oil has such a ben­e­fi­cial effect in patients with dia­betes or dys­lipi­demia.



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