Olive oil and diabetes


L’huile d’olive & le diabète

A regular consumption of extra virgin olive oil establishes not only a good alternative in the diabetes treatment but can also allow to warn or to delay the disease appearance by avoiding the resistance to insulin and its possible consequences, by increasing the cholesterol of high density lipoprotein (HDL), by decreasing triglycerides and by allowing a better control of glycemia as well as a blood pressure decrease.

It has been demonstrated that a diet rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fibers such those found in fruits, green vegetables, dried vegetables and cereals, is the most effective food selection for persons with diabetes.

Extra virgin olive oil regulates the glucose rate after a meal. The Mediterranean diet helps diabetes prevention. This could be due to the antioxidant properties of olive oil: among the components of extra virgin olive oil, oleuropein helps to reduce oxidative stress.

Finally, olive oil consumption allows not only reducing low density lipoprotein concentration (LDL) but also to improve blood glucose control and increase the sensitivity to insulin.

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