[ effect of olive oil on blood pressure, sugar and lipid profile]

ABSTRACT

The present study was done to evaluate the beneficial effect of olive oil on BP, blood sugar and lipid profile in 16 patients suffering from NIDDM [Non Insulin Dependent Diabetes mellitus] associated with risk factors involving hyperlipidaemia and blood pressure in Mosul population. The period of the study was as long as two months and the dose of olive oil was tablespoonful three times daily. Blood presure, blood sugar, total cholesterol, total triglyceride, HDL-cholesterol and LDL-cholesterol were evaluated before [baseline] and after olive oil administration. The study showed a statistical significant reduction of the all measured parameters after olive oil administration. In the meantime BP, blood sugar, total cholesterol, total triglyceride, and LDL-cholesterol were dropped to normal values in 4 [44%], 4 [50%], 7 [46%], 6 [100%] and 7 [46%] patient, respectively. This study was concluded that olive oil administration be effective in the treatment of diabetes mellitus, hyperlipidaemia and elevated BP, and may be administered as adjunctive to the primary therapy of such disorders