Effect of Extra Virgin Olive Oil on Postprandial Blood Glucose in Type 2 Diabetes Mellitus Patients
NCT04077216 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 14
Last updated 2019-09-04
Summary
Extra virgin olive oil (EVOO) is known for its cardiovascular effects and its effect on glucose lowering. However, the effects of EVOO on the blood glucose of Type 2 Diabetes Mellitus Filipino patients has not been studied. The investigators aimed to determine whether a significant difference exists in meals containing EVOO versus meals without EVOO among Type 2 Diabetes Mellitus patients.
Thirteen patients were included in this randomized controlled cross-over trial. They were randomized to receive a meal with or without EVOO followed by a one week wash out period, where they were given the other intervention. The primary outcome is the trans-meal blood glucose, which is calculated as the percent change in 2-hour postprandial blood glucose.
Conditions
- Diabetes Mellitus, Type 2
Interventions
- DIETARY_SUPPLEMENT
-
Extra Virgin Olive Oil (EVOO)
This study used the FDA approved Doña Elena Extra virgin olive oil, which is readily available in local supermarkets. Its free acidity expressed as oleic acid was found to be 0.26%, comparable with the International food standards.15
Sponsors & Collaborators
-
Makati Medical Center
lead OTHER
Principal Investigators
-
Maria Jocelyn Capuli-Isidro, MD · Makati Medical Center
-
Ma. Cecilia Gonzales, MD · Makati Medical Center
-
Andrea Marie Macabuag-Oliva, MD · Makati Medical Center
Study Design
- Allocation
- RANDOMIZED
- Purpose
- SUPPORTIVE_CARE
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 30 Years
- Max Age
- 65 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2018-09-01
- Primary Completion
- 2018-11-30
- Completion
- 2018-11-30
Countries
- Philippines
Study Locations
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