Abstract
The purpose of this study was to observe the impacts of extra virgin olive oil on glycemic control in patients with metabolic syndrome (MetS). A total number of 70 patients of both genders with MetS were selected with the age varying from 35 to 55 years. Among them, 35 patients who had consumed 25 ml of extra virgin olive oil daily for 12 weeks were included in the study group (Group B). Another 35 patients who did not consume extra virgin olive oil, were enrolled as the control group (Group A) for comparison. Levels of fasting blood glucose (FBG) and glycosylated hemoglobin (HbA1c) were measured in both the control and study groups at baseline and after 12 weeks. EVOO consumption group showed a statistically significant decrease in fasting blood glucose (p =.003) and glycosylated hemoglobin (p <0.001) in comparison to a control group who did not consume extra virgin olive oil. Regular consumption of extra virgin olive oil improves glycemic status in patients with metabolic syndrome.
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