Chapter 14 - Oleic Acid in the Diet and What It Does: Implications for Diabetes and Its Complications

Abstract

Oleic acid (OA) is the main monounsaturated fatty acid (MUFA) present in olive oil and nuts, two key bioactive foods in the Mediterranean Diet (MedDiet). The MedDiet has been shown to help prevent type 2 diabetes mellitus (T2DM) and cardiovascular diseases. Several clinical trials and prospective studies have shown that a high intake of OA can improve cardiovascular risk factors associated with T2DM and the metabolic syndrome, that is, high blood pressure, overweight and obesity, hyperglycemia, an atherogenic lipid profile, insulin resistance, inflammation, and prothrombotic alterations. Limited evidence exists regarding a protective role of OA against the development of diabetic retinopathy, nephropathy (DN), or macrovascular complications. Furthermore, there are some limitations of the scientific literature, as OA is not the only healthy bioactive compound present in olive oil and nuts. Additionally, studies have not taken into account the food source of OA, and there are very few studies performed on patients with diabetes. Therefore, further research is necessary to establish the total dietary amount of MUFAs that is beneficial in preventing the progression and development of diabetes mellitus and its complications.