Studies continue to be conducted, and a recent one adds yet another beneficial property to extra virgin olive oil: fighting type 1 diabetes.

The study was carried out by the University of Napoli Federico II, and its results were published in the Spanish publication Mercacei. It showed that using extra virgin olive oil lowers post-meal blood glucose levels in people with type 1 diabetes, an effect not observed when butter is used instead.

Patients took part in the trials with the help of a remote, integrated measurement system using insulin pumps. For patients with type 1 diabetes, the effects of foods rich in carbohydrates and fats were taken into account for the timing and dosage of insulin administered at meals.

The researchers stated that extra virgin olive oil is a key component of the Mediterranean diet and has already been shown to have beneficial properties for other cardiovascular conditions, high blood pressure, and fatty liver disease.

The study's conclusions also note that limiting post-meal glucose levels not only helps prevent chronic diabetes complications but also improves patients' quality of life.

The researchers explain that the beneficial effects of extra virgin olive oil observed in this study may be related, besides its monounsaturated fat content, to other bioactive components such as polyphenols, thanks to their antioxidant action.

On the other hand, let us not forget that extra virgin olive oil is a fatty substance rich in calories. Therefore, the amount used — for both diabetics and non-diabetics — should always be weighed against total caloric intake. This study is one more reason for its consumption to spread worldwide.