Effect of olive, almond and walnut oil on cardiovascular risk factors in type 2 diabetic patients

Abstract

Several studies have demonstrated the benefits of vegetable oil on cardiovascular risk factors in diabetes. The goal of the present study was to compare the effects of olive, almond and walnut oil on serum glucose, lipids and blood pressure in type 2 diabetic patients. In this cross over clinical study 24 hypercholesterolemic type 2 diabetic patients were recruited. Subjects consecutively assigned to consume 40 cc olive, almond and walnut oil daily over a 4-week period with a two-week washout period, accompanied by the Step I diet. Anthropometric measurements, HbA1c, lipid profile and serum glucose and blood pressure were measured initially and at the end of the study. Serum levels of total cholesterol (TC) and LDL-cholesterol at baseline and at the end of trial differed significantly after olive oil (P = 0.007, P = 0.02) and triglyceride (TG) after almond oil (P = 0.02). When the differences of these laboratory levels between olive, almond and walnut were tested, no significant differences were found. Our findings showed olive oil could reduce significantly serum levels of TC and LDL. Almond consumption could decrease TG significantly. Our research could not show significant reduction in blood pressure.