Olive Oil Reduces the Risk of Type 2 Diabetes, Study Finds

A new study has reinforced the health benefits of olive oil, showing a significant reduction in the risk of developing type 2 diabetes among those who consume it regularly. The long-term study, conducted over approximately 30 years and involving around 140,000 men and women, was recently published in a leading diabetes journal.

The Impact of Different Fats on Health

For years, scientific research has established a strong link between the consumption of saturated fats—found in foods of animal origin such as meat, milk, butter, cheese, and yogurt—and an increased risk of heart disease. This is largely because these fats elevate levels of low-density lipoprotein (LDL) cholesterol, commonly known as "bad" cholesterol.

On the other hand, monounsaturated fats, primarily found in olive oil and, to a lesser extent, in other plant-based oils and certain animal fats, are widely recognised for their cardiovascular benefits. These healthy fats help lower LDL cholesterol while boosting high-density lipoprotein (HDL) cholesterol, often referred to as "good" cholesterol. Additionally, monounsaturated fats possess antioxidant properties and contribute to improved vascular function.

Olive Oil and Diabetes Risk Reduction

While the advantages of monounsaturated fats for heart health are well-documented, their impact on diabetes risk has been less clear—until now. The new study offers compelling evidence that the source of monounsaturated fats plays a crucial role in determining their effect on diabetes risk. Researchers found that while monounsaturated fats from animal sources may increase diabetes risk, plant-based monounsaturated fats—such as those from olive oil, nuts (walnuts, almonds), and avocados—can significantly lower it.

This distinction is particularly important as dietary habits vary across different regions. In Mediterranean countries, olive oil is a primary source of monounsaturated fats, whereas in many Western nations, these fats are predominantly derived from animal products. The study suggests that the negative impact of animal-based monounsaturated fats may stem from additional harmful substances present in these foods, including saturated fats and cholesterol.

Additional Health Benefits of Olive Oil

In contrast, plant-based sources of monounsaturated fats offer additional health benefits. Extra virgin olive oil, for instance, is rich in polyphenols—compounds known for their protective effects on metabolism and overall health. Some plant-derived monounsaturated fats also contain beneficial fatty acids that are absent in their animal-based counterparts.

These findings underscore the importance of dietary choices in managing diabetes risk. Replacing saturated and animal-derived monounsaturated fats with plant-based alternatives can have a protective effect, particularly for individuals predisposed to type 2 diabetes, such as those with obesity or a family history of the disease.

Once again, olive oil emerges as a key element of a healthy diet, not only for its heart-protective properties but also for its role in preventing chronic conditions like type 2 diabetes.

Based on information by Stavros Th. Liatis, pathologist-diabetologist and PhD holder from the University of Athens, and Nikolaos L. Katsilambos, emeritus professor of Pathology at the University of Athens.

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