Fried EVOO a Superfood for Some Women with Diabetes

By now, Mediterranean diets rich in extra virgin olive oil are well recognized for their preventative health benefits against a host of ailments including heart disease, arthritis, cancer, and osteoporosis. As evidence mounts for the protective measures of this super food, researches are turning to fried extra virgin olive oil.
In a study published by the Journal of Medicinal Food, researchers compared the plasma glucose and insulin responses in both lean and obese insulin-resistant women with diabetes after consuming a meal prepared with either raw or fried EVOO. The results indicated (for obese women only) the fried EVOO significantly lowered both insulin and C-peptide responses. The lean women saw no changes in insulin or c-peptide responses.

Diabetes sufferers rely on foods with a low “glycemic load,” or foods that prevent a spike in blood sugar levels. According to the study, altering food preparation can change the GL levels of certain foods.

The use of fried oils for a healthier diet challenges many pre-conceived notions that lowered weight and increased health are symbiotic. While a healthy weight is recommended, it is not the only path to maintaining health, according to the research.

Dr. Carlo La Vecchia, lead study author of a separate research study by the Mario Negri Institute in Milan told Health Notes Newswire, “the protection of the Mediterranean diet against diabetes is not through weight control but through several dietary characteristics of the Mediterranean diet.”

Fried foods are not generally suggested for diabetes sufferers, however when frying, using extra virgin olive oil is recommended. The International Olive Council states, “when heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF) 210ºC is well above the ideal temperature for frying food (356ºF) 180ºC. The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.”

This study adds to the expanding body of research revealing the protective effects of olive oil on diabetes patients.

Source: Olive Oil Times