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A clinÂiÂcal trial conÂducted by the Diabetes Foundation (India) and the National Diabetes, Obesity & Cholesterol Foundation found that switchÂing cookÂing oil to olive pomace oil or canola oil led to health benÂeÂfits, includÂing weight loss and improved lipid proÂfiles. The study comÂpared three groups using difÂferÂent oils, with the olive pomace oil and canola oil groups showÂing sigÂnifÂiÂcant improveÂments in varÂiÂous health markÂers comÂpared to the conÂtrol group using other oils.
A clinÂiÂcal trial conÂducted by the Diabetes Foundation (India) (DFI) and the National Diabetes, Obesity & Cholesterol Foundation (N‑DOC) showed that the simÂple dietary change of switchÂing the cookÂing oil to olive pomace oil or canola oil can lead to mulÂtiÂple health benÂeÂfits.
The study comÂpared 3 groups of parÂticÂiÂpants with metaÂbolic abnorÂmalÂiÂties with the use of 3 difÂferÂent oils. The first group used olive pomace oil, the secÂond group canola oil and the third was the conÂtrol group using other oils that did not have a high conÂtent of monounÂsatÂuÂrated fats.
The results of the study showed that the parÂticÂiÂpants of both the olive pomace oil group and the canola group had a decrease in body weight, waist cirÂcumÂferÂence, lipids in the blood, and liver fat comÂpared to the non-monounÂsatÂuÂrated oil group which had no changes.
In addiÂtion, there was sigÂnifÂiÂcant improveÂment in action of insulin on blood gluÂcose. The researchers noted that these health benÂeÂfits might decrease inciÂdence and prevaÂlence of metaÂbolic synÂdrome, type 2 diaÂbetes and carÂdioÂvasÂcuÂlar disÂease in Asian Indians who are markedly prone to develop these probÂlems.
The study was funded by Dalmia Continental Pvt. Ltd., whose olive pomace and canola oils were excluÂsively used for testÂing purÂposes.