الفهرس 
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Abstract
Diabetes mellitus describes a group of metabolic disorders characterized by chronically elevated glycemia. It represents one of the fastest-growing health challenges of the 21st century, with the number of adults living with diabetes having more than tripled over the past 20 years. The International Diabetes Federation estimated 451 million (age 18–99 years) people with diabetes worldwide in 2017, with the estimation going up to 693 million for 2045.
According to recommendations for the management of hyperglycemia in T2D from the American Diabetes Association and the European Association for the Study of Diabetes, lifestyle interventions, including the adoption of a healthy Mediterranean eating pattern, are effective and safe for improving glucose control in T2D and are recommended as first-line therapies from the time of diagnosis and as co-therapy for patients on glucose-lowering medications.
Extra virgin olive oil (EVOO) is a major component of the Mediterranean diet and is appreciated worldwide because of its nutritional benefits in metabolic diseases, including T2D. In the current study we aimed to evaluate effect of extra virgin olive oil on glycemic control, insulin resistance and insulin secretion in patients with Type 2 diabetes.
The current study enrolled 100 patients with type 2DM. Those patients were randomly subdivided into either intervention group (50 patients) where patients received extra virgin olive oil with conventional therapy of DM or control group (50 patients) where patients only conventional therapy of DM.
The patients in both groups were followed for three months. At baseline and after three months, those patients were evaluated by lipid profile, glycemic control, insulin resistance and HOMA-B.
The main findings in the current study included; both groups had insignificant differences as regard patients’ characteristics and baseline laboratory data. During the follow up; the intervention group had significantly lower HOMA-IR, cholesterol and triglycerides with significant increase in HOMA-B.
Also, the study group had improvement in the glycemic control and lipid profile during follow up in comparison to baseline data. Meanwhile, the control group showed no significant differences between baseline and follow up laboratory data.