Scientific evidence suggests that the kind of dietary fat consumed affects risk of developing type 2 diabetes. Specifically, diets high in saturated fats increase the risk of type 2 diabetes, while replacing saturated fats with unsaturated fats is associated with a lower risk. Results of the PREDIMED study found that a Mediterranean diet supplemented with extra virgin olive oil was more effective in reducing diabetes risk than a diet low in total fat intake.
While studies conducted in the Mediterranean region show an association between olive oil intake and lowered risk of type 2 diabetes, no such study has been conducted in the US, where olive oil consumption is much lower than in Mediterranean countries, according to a recent article published in the August 2015 issue of the American Journal of Clinical Nutrition. Read More