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Olive oil consumption associated with reduced type 2 diabetes risk

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April 19, 2017

AUTHORS:

Schwingshackl L, Lampousi AM, Portillo MP, Romaguera D, Hoffmann G, Boeing H.

BACKGROUND:

Olive oil (OO) as food is composed mainly of fatty acids and bioactive compounds depending from the extraction method. Both had been discussed as health promoting with still open questions. Thus, we conducted a meta-analysis to illustrate the impact of this food on type 2 diabetes (T2D) by investigating the association between OO intake and risk of T2D, and the effect of OO intake in the management of T2D. ...

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