Benefits of Olive Oil Consumption in Type 2 Diabetes Treatment
Worldwide, type 2 diabetes is at epidemic proportions, with over 300 million already having the condition with an estimated rise to 600 million diagnosed cases by the year 2030.
Information regarding reduced risk of type 2 diabetes is fairly common. However, finding information regarding treatment and management for an individual who already has type 2 diabetes can be somewhat more difficult.
Therefore, this article is designed as a mini literature review of sorts, pointing to some of the recent research around olive oil and its potential benefits for use as a dietary intervention in type 2 diabetes treatment.
Endoplasmic reticulum stress (ER) is a central mediator for pancreatic beta-cell dysfunction in type 2 diabetes. An in vitro study published in Biochemical and Biophysical Research Communications, 2016, investigated if tyrosol, an antioxidant polyphenolic compound found in olive oil, could protect against beta-cell dysfunction. Researchers found that tyrosol did in fact protect against beta-cell ER stress-induced cell death, suggesting that it should be explored as a therapeutic agent for improving insulin resistance and diabetes.
Insulin resistance (IR) is one of the major contributors to difficulties in maintaining blood glucose control. A study published in Diabetologia, 2015, randomized 642 patients to either an olive oil enriched Mediterranean diet (MedDiet) (35 percent fat; 22 percent from monounsaturated fat) or a low-fat diet (less than 28 percent fat) to determine whether dietary intervention effects tissue-specific IR and beta-cell function. The study found Continue reading