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Metabolic Dysfunction Cardio-Vascular Functional Foods

Olive Oil Improves Metabolic & Cardiovascular Parameters

7 years, 10 months ago

13134  0
Posted on Jul 01, 2016, 6 a.m.

Extra virgin olive oil may beneficially impact post-meal blood sugar and cholesterol levels.

Unrefined and mechanically-extracted from olives, extra virgin olive oil is abundant in monounsaturated fat.   Francesco Violi, from Sapienza University (Italy),, and colleagues enrolled 25 healthy men and women, who consumed meals consisting of a typical Mediterranean diet– abundant in fruits, vegetables and grains, with fish as the protein source.  For one meal, they also consumed an additional 10 grams (about 2 teaspoons) of extra virgin olive oil; for the second meal, the subjects consumed an additional 10 grams of corn oil.  Blood tests conducted before and two hours after the meals revealed that blood sugar rose after eating in all the participants (a normal reaction); but blood sugar rose much less post-meal among those who consumed olive oil (as compared corn oil).  Further, the team observed that after meals with corn oil, participants had significantly higher levels of LDL cholesterol (as compared to the extra virgin olive oil meals). The study authors conclude that: “[extra virgin olive oil] improves post-prandial glucose and LDL-C, an effect that may account for the antiatherosclerotic effect of the Mediterranean diet.”

F Violi, L Loffredo, P Pignatelli, F Angelico, S Bartimoccia, C Nocella, R Cangemi, A Petruccioli, R Monticolo, D Pastori, R Carnevale. “Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects.”  Nutrition & Diabetes (2015) 5, e172; 20 July 2015.

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