Extra virgin olive oil improves post-prandial glycemic and lipid profile in patients with impaired fasting glucose.
Clin Nutr. 2017 Jun;36(3):782-787. doi: 10.1016/j.clnu.2016.05.016. Epub 2016 May 28.
This was a small Randomized Controlled Trial with interesting results
Note: Vitamin D both prevents and treats diabetes
Hedge your bets: Add Vitamin D to your EV oiive oil
Perhaps add ~4,000 IU of Vitamin D /tablespoon of EVOO
Vitamin D form: premixed with olive oil (hundreds of suppliers on Amazon)
or, lower cost, added as a powder from Bio-Tech capsules: (2 capsules of 50,000 IU per pint)
- Role of vitamin D in insulin resistance – Sept 2012
- Diabetes treated if given enough vitamin D (example: 50,000 IU weekly) – review of RCT - Jan 2017
- 4 percent less type 2 diabetes for every 4 ng more vitamin D – meta-analysis May 2013
- CDC confirms association between more vitamin D and less insulin – Jan 2011
- Overview of Vitamin D and Insulin – 2010 not authored by VitaminDWiki
Overview Diabetes and vitamin D contains:
- Diabetes is 5X more frequent far from the equator
- Children getting 2,000 IU of vitamin D are 8X less likely to get Type 1 diabetes
- Obese people get less sun / Vitamin D - and also vitamin D gets lost in fat
- Sedentary people get less sun / Vitamin D
- Worldwide Diabetes increase has been concurrent with vitamin D decrease and air conditioning
- Elderly get 4X less vitamin D from the same amount of sun
Elderly also spend less time outdoors and have more clothes on
- All items in category Diabetes and Vitamin D
434 items: both Type 1 and Type 2
Vitamin D appears to both prevent and treat diabetes
- Appears that >2,000 IU will Prevent
- Appears that >4,000 IU will Treat , but not cure
- Appears that Calcium and Magnesium are needed for both Prevention and Treatment
which are just some of the vitamin D cofactors
Diabetes category starts with:
434 items In Diabetes category Autoimmune category listing has 152 items along with related searches
Carnevale R1, Loffredo L2, Del Ben M2, Angelico F3, Nocella C1, Petruccioli A4, Bartimoccia S2, Monticolo R2, Cava E2, Violi F5.
- 1 Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Latina, Italy.
- 2 Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy.
- 3 Department of Public Health and Infectious Diseases, Sapienza University of Rome, Italy.
- 4 AFC Patrimonio Servizi e forniture UO ristorazioni, Policlinico Umberto I, Rome, Italy.
- 5 Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy. Electronic address: francesco.violi at uniroma1.it.
BACKGROUND & AIMS:
Extra virgin olive oil (EVOO) improves post-prandial glycaemia in healthy subjects but it has never been investigated if this can be detected in pre-diabetic patients. We investigated if EVOO affects post-prandial glucose and lipid profile in patients with impaired fasting glucose (IFG).
Thirty IFG patients were randomly allocated to a meal containing or not 10 g of EVOO in a cross-over design. Before, 60 min and 120 min after lunch a blood sample was taken to measure glucose, insulin, Glucagon-like peptide-1 (GLP1), dipeptidyl-peptidase-4 (DPP4) activity, triglycerides (TG), total cholesterol, HDL-cholesterol and Apo B-48.
The meal containing EVOO was associated with a reduction of glucose (p = 0.009) and DPP4 activity (p < 0.001) and a significant increase of insulin (p < 0.001) and GLP-1 (p < 0.001) compared with the meal without EVOO.
Furthermore, the meal containing EVOO showed a significant decrease of triglycerides (p = 0.002) and Apo B-48 (p = 0.002) compared with the meal without EVOO. Total cholesterol and HDL cholesterol levels did not significantly change between the two groups.
This is the first study to show that in IFG patients EVOO improves post-prandial glucose and lipid profile with a mechanism probably related to incretin up-regulation.
Extra virgin olive oil (EVOO); Glucose; Lipid; Mediterranean diet
PMID: 27289163 DOI: 10.1016/j.clnu.2016.05.016 Publisher wants $36 for the PDF
- “Though virgin olive oil (without the "extra") is produced through the same process and is not blended with other oils, it's made from slightly riper olives. It has a lighter flavor and is around 2% acidity. Use virgin olive oil for cold dishes or low-temperature cooking.”
- “Extra virgin olive oil is mechanically pressed (you may see the term cold pressed) rather than being produced by chemical means. I has an acidity level of less than 0.8%. It is also tasted for flavour before being certified. Fine or Virgin Olive Oil has an acidity of less than 2%. It often uses slighter riper olives.”
- “Virgin means the oil was made by simply pressing olives. It didn't undergo any of the industrial processes used to make 'refined' oils such as canola, sunflower, soybean and the lower grades of olive oil labeled 'Pure,' 'Light,' and simply 'Olive Oil.'”
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