The effect of olive oil on diabetics pattern

A study has been carried out on the efficacy of olive oil in patients with type 2 diabetes mellitus, with the aim of reducing hyperglycemia levels. Patients attended to Basrah medical College, who have this disease were chosen, a population with high risk of contracting other chronic diseases (risk cardiovascular disease, rhinopathy, diabetic nephropathy etc.). The study was conducted on 150 people. Treatment was performed on 120 of them, duly diagnosed with type 2 diabetes mellitus by the medical personnel. The biochemical determination of glycemia was performed by enzymatic method, and the tstudent and Kolmogórov tests were applied as a statistical method. For the treatment with Olive Oil, the dose of 20g was used in the form of salad, only once a week for a period of 3 months. At the end of this period, it was observed that the 120 patients considered in the study decreased glucose levels. Before and after laboratory determination ranged from 142.78 mg/ dL to 85.15 mg/ dL. As a control group, 5 patients who abandoned treatment for work reasons and other activities were considered. The glucose level was measured before and after, finding that the values had not decreased, compared to those who did undergo the treatment with olive oil.