Effects of olive oil on lipid profiles and blood glucose in type2 diabetic patients

Diabetes is often associated with dyslipidemia. Olive oil is known to improve several cardiovascular risk factors. We studied the changes produced in the lipid profile after consumption of olive oil in type 2 diabetic subjects. We studied 45 individuals of both sexes with type 2 diabetes and 15 healthy subject of age 40 years or older. Only subjects not taking medicine for other health conditions and whose fasting blood glucose levels were in the range of 160- 320mg/dl and with high lipids level were included in the study. The study was conducted for 4 weeks. The subjects were allowed to take their routine diet and usual diabetic medicine. They were told to take 30 ml of olive oil per day. Diabetics showed marked dyslipidemia. Four weeks of consumption of olive oil significantly lowered the levels of fasting blood glucose, triglycerides, total cholesterol, and low density lipoproteins in both groups. Reduction was more profound in diabetics than in healthy controls. Meanwhile, high density lipoproteins increased in both groups. Olive oil improved lipid profiles and blood glucose levels in type 2 diabetics.