Regular olive oil consumption can reduce the risk for developing type 2 diabetes mellitus (T2DM), and improve glucose metabolism in individuals who already have T2DM. The findings were published in Nutrition and Diabetes.
Researchers conducted a systematic review and meta-analysis of 29 trials and 4 cohort studies identified after searches on PubMed, Cochrane Library, and Google scholar.
There was a 16% lower risk for T2DM in patients with the highest intake of olive oil compared with the lowest intake (RR, 0.84; P<.01). The relationship between olive oil intake and risk of T2DM was nonlinear (P<.01). Consumption of oil significantly reduced HbA1c (MD, -0.27%; P<.01) and fasting plasma glucose values (MD, -0.44mmol-1; P<.01) in patients with T2DM compared with control groups, i.e. low-fat diet, polyunsaturated fatty acid-rich oils and fish oil.
The authors believe polyphenols in olive oil can possibly inhibit carbohydrate digestion and absorption, reduce glucose release from liver or s...