According to the International Diabetes Federation, 10.5% of adults ages 20-79 years old have diabetes, and only about half of those who have it are aware of their condition. That number is expected to increase to one in eight adults, about 12.5% by 2045. Of those who have diabetes, about 90% have Type 2 diabetes, which is characterized by post-meal metabolic dysfunction, meaning that abnormal metabolic responses like blood sugar or lipid spikes may occur after eating. This can impact long term health and quality of life.
Everyday lifestyle interventions that can support healthy metabolic function are attractive to researchers. A recent clinical study by Katsa and colleagues, found that adding oleocanthal-rich olive oil to a carbohydrate-centric meal, improved several blood attributes of type 2 diabetic patients. The Study reported these results in two papers published in the January 2024 in the International Journal of Molecular Sciences and in the November 2024 edition of Nutrition and Food Research.
Oleocanthal is one of the most potent polyphenols found in extra virgin olive oil that has been noted for its antioxidant properties, on postprandial oxidative stress in patients with Type 2 Diabetes.
The effect of extra virgin olive oil on post-meal metabolism in diabetics
In this cross-over study of 10 patients with Type 2 diabetes, participants were given one of five isocaloric carbohydrate-rich meals comprised of white bread, and one of these 5 additions:
1. butter
2. butter plus ibuprofen
3. olive oil poor in oleocanthal
4. olive oil containing 250 mg/Kg of oleocanthal
5. Olive oils containing 500 mg/Kg of oleocanthal.
In the first set of published results, markers of metabolic function (such as glucose, insulin, cholesterol, triglycerides, C-reactive protein, and homocysteine, among others) and ex vivo adenosine 5′-diphosphate (ADP) and thrombin receptor-activation peptide (TRAP)-induced platelet aggregation were measured before and at regular intervals for four hours after the meals.
The glycemic and lipidemic responses were found to be similar between the meals. However, the oleocanthal-rich meals were found to improve sensitivity to both ADP (50-100%) and TRAP (20-50%) 90-240 minutes after the meals when compared to the butter meal and the meal with the low phenolic olive oil. The anti-platelet effect of the olive oil 500 mg/Kg of oleocanthal was found to be comparable to the ibuprofen. These results suggested that meals containing oleocanthal-rich olive oil can reduce platelet activity post-meal, uninfluenced by postprandial hyperglycemia or hyperlipidemia.
The importance of antiplatelet effect for people with diabetics
Platelets are cells that circulate within our blood and are involved in the bleeding process. They bind together when they recognize damaged blood vessels to cause a blood clot. When levels are too high or too low, serious health issues can occur. For example, if there are too many, spontaneous clots can form, leading to a heart attack or stroke. If there are too few, easy bruising and frequent bleeding may occur. Platelets are very sensitive to postprandial changes, as inflammation and oxidative stress can activate them. It’s been shown that platelets of those with diabetes seem to be more likely to be activated when hyperglycemic, hyperinsulinemic, and hypertriglyceridemic conditions are present. This can put the individual at risk for chronic platelet activation that leads to the release of pro-inflammatory and pro-atherogenic mediators, contributing to the development of cardiovascular health issues.
Oleocanthal as a potent antioxidative remedy
The second paper focused on markers of oxidative stress, including Thiobarbituric acid-reactive substances (TBARS), glutathione peroxidase activity in serum (GPx3) and in red blood cells (GPx1), and protein carbonyls in serum, were measured after each meal. It was found that the oleocanthal-rich olive oils favorably modulated lipid peroxidation and red blood cell GPx activity when consumed as part of the meal.
This study reflects the benefits of extra virgin olive oil rich in oleocanthal, including for those people with impaired glucose and lipid metabolism.
While further research would help confirm the results of these two studies and offer more specific guidance for dosages and food combinations to yield the best results, these findings add to the body of evidence on the health benefits of oleocanthal-rich olive oil.
Risk reduction and improving wellbeing
Also noteworthy, in the United States, 11.6% of adults have the disease, as per CDC data, and 38% of United States adults had prediabetes, based on fasting glucose and A1c levels, but only about 19% were aware of this. Prediabetes is defined by having fasting plasma glucose levels of 100 to 125 mg/dL or A1C levels of 5.7% to 6.4%. 6.5% and above is classified as diabetes. Incorporating healthy foods like extra virgin olive oil may offer protective benefits.
Extra virgin olive oil can be easily added into everyday cooking and food preparation. Try using it in salad dressings or drizzled over food. You can also use it in cooking, roasting, and baking. Just keep in mind that cooking will reduce some of the antioxidant activity, including oleocanthal, so it’s a good idea to use olive oil in a variety of ways to reap the full benefits.
