Summary:
In adults with type 2 diabetes, high-phenolic extra virgin olive oil (EVOO) from native Galician olives
significantly improved glycemic control and secondary outcomes (lipid profiles, anthropometric measures, and blood pressure) compared to a control group consuming standard olive oil,
though it was associated with minor gastrointestinal side effects.
| PICO | Description |
|---|---|
| Population | Adults with type 2 diabetes undergoing long-term dietary intervention. |
| Intervention | Consumption of high-phenolic extra virgin olive oil (EVOO) derived from native Galician olives. |
| Comparison | Consumption of standard olive oil with lower phenolic content. |
| Outcome | The high-phenolic EVOO group demonstrated improvements in glycemic control (HbA1c levels), enhanced lipid profile, reductions in body weight and blood pressure, with minimal gastrointestinal adverse events observed. |
Source: Figueiredo-González, María, et al. “Exploring Galician phenolic-rich olive oil as a glycemic control strategy: the OILDIABET randomized trial.” Read article here.
