New study by researchers of Universita’ degli Studi di Napoli Federico II (Italy) shows that seasoning the food with extra virgin olive oil also reduces the glycaemic peak after a meal in people with type 1 diabetes.
Extra virgin olive oil is a key feature of the Mediterranean diet and has already shown having beneficial effects on other cardiovascular risk factors, such as plasma lipids, insulin resistance, blood pressure and fatty liver. Now, a new study by researchers of Universita’ degli Studi di Napoli Federico II (Italy) shows that seasoning the food with extra virgin olive oil also reduces the glycaemic peak after a meal in people with type 1 diabetes, an effect that was not observed when butter was used as a condiment instead.
New study: benefits of EVOO in patients with type 1 diabetes,Post Views
2,979
