Jan. 20, 2012
Elena Paravantes
A clinical trial conducted by the Diabetes Foundation (India) (DFI) and the National Diabetes, Obesity & Cholesterol Foundation (N‑DOC) showed that the simple dietary change of switching the cooking oil to olive pomace oil or canola oil can lead to multiple health benefits.
The study compared 3 groups of participants with metabolic abnormalities with the use of 3 different oils. The first group used olive pomace oil, the second group canola oil and the third was the control group using other oils that did not have a high content of monounsaturated fats.
The results of the study showed that the participants of both the olive pomace oil group and the canola group had a decrease in body weight, waist circumference, lipids in the blood, and liver fat compared to the non-monounsaturated oil group which had no changes.
In addition, there was significant improvement in action of insulin on blood glucose. The researchers noted that these health benefits might decrease incidence and prevalence of metabolic syndrome, type 2 diabetes and cardiovascular disease in Asian Indians who are markedly prone to develop these problems.
The study was funded by Dalmia Continental Pvt. Ltd., whose olive pomace and canola oils were exclusively used for testing purposes.
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