Effective role of olive oil use on lipid profile, blood pressure and blood glucose in subjects of metabolic syndrome

Study was taken with an object to investigate the role of oil extracted from olives on lipid profile, blood pressure and glucose level in subjects having metabolic syndrome. A total of 115 subjects of metabolic syndrome according to International Diabetes Federation criteria, aged between 20-40 years were included. Lipid profile, blood pressure and fasting glucose levels were performed at base line. 30ml of olive oil per day in divided doses 15 ml in the morning and 15 ml in the evening was given to these subjects for six weeks. Then lipid profile, blood pressure and fasting glucose level were performed and compared with base line values. Significant decrease was observed in total cholesterol, low density lipoprotein cholesterol, triglycerides and increase in high density lipoprotein cholesterol, all P values < 0.01. Nonsignificant low level of fasting blood sugar was observed. Significant decrease in systolic and diastolic blood pressure at P value < 0.01 was observed. It is concluded that use of olive oil caused improvement in lipid profile and blood pressure measurement in metabolic syndrome subjects significantly while nonsignificant decrease was observed in fasting blood glucose