Olive Oil and Diabetes

WHAT IS DIABETES?

Diabetes mellitus is one of the leading health problems in developed countries and the sixth leading cause of death. It is one of the most important metabolic diseases and potentially very serious as it can cause many complications that seriously damage health, such as cardiovascular disease, kidney failure, blindness, peripheral circulatory disorders, etc.

There are two types of diabetes mellitus: type I, or insulin-dependent diabetes, which occurs in children and adolescents, and type II, or non-insulin-dependent diabetes, which occurs in adulthood, usually after the age of 40. Insulin is required to control the first type, while the second, more common type is generally associated with obesity and does not require insulin treatment. Today, a person is considered diabetic if he or she has a fasting blood glucose level of more than 126 mg/dl or more than 200 mg/dl in non-fasting states two hours after an oral glucose overdose.

Glucose intolerance is a situation in which a person has high blood sugar levels (between 110 and 125 mg/dl) without clear signs of illness, but with a great risk of developing diabetes in the future.

OLIVE OIL AND DIABETES

A diet rich in olive oil is not only a good alternative in the management of diabetes; It can also help prevent or delay the onset of the disease. It does this by preventing insulin resistance and its potentially harmful effects by raising HDL cholesterol, lowering triglycerides, and ensuring better blood sugar control and lower blood pressure. A diet high in olive oil, low in saturated fat, and moderately high in carbohydrates and soluble fiber from fruits, vegetables, legumes, and grains is the most effective approach for diabetics. In addition to lowering “bad” low-density lipoproteins, this type of diet improves blood sugar control and increases insulin sensitivity.

These benefits have been documented in both childhood and adult diabetes.