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


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.


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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