Effect of Extra Virgin Olive Oil on Postprandial Blood Glucose in Type 2 Diabetes Mellitus Patients

During their first visit, the participants were oriented on the conduct of the study. They were advised to be compliant with their medications throughout the duration of the trial.

On their second visit, participants were asked to do a six to eight-hour overnight fast, and their fasting blood sugar was drawn. Serum samples were analyzed through the hexokinase method. The participants were then randomly allocated (first allocation) by the dietician through a coin toss to receive a standard breakfast without EVOO or a meal admixed with one tablespoon of EVOO. The standard meals were labeled with serial numbers, and both the participants and the investigator were blinded to the intervention. The meals were consumed steadily in 15 to 20 minutes, after which, the food containers were collected to ensure its full consumption. Breakfast was chosen in order to avoid a second meal bias. The participants were asked to sit in the waiting area of the laboratory until the 2-hour postprandial blood sugar was due to be drawn.

After a one-week washout period, the participants were asked to come back for a cross over to the other treatment arm (second allocation). The participants were given the same test meal to ensure that that the glycemic index of the food remained constant.

Inclusion criteria

• patients aged 30-65 years old
• diagnosed with Type 2 Diabetes Mellitus
• body mass index under the overweight or obese class I category (by Asia Pacific guidelines)

Exclusion criteria

• pregnant patients
• patients with history of frequent hypoglycemic episodes
• those at high risk of developing ketoacidosis and hyperglycemic hyperosmolar syndrome
• those with identified acute stress during the study (illness, fever, trauma leading to hospitalization)
• current intake of steroids
• olive oil allergy or intolerance
• digestive disorders