After four weeks of consumption of olive oil, the levels of FBG, TG, Ch and LDL were significantly reduced in both groups (Table 2). Reduction of these parameters in diabetics was more profound than that in healthy controls. Meanwhile, significant increases in levels of HDL were recorded in both diabetic patients and healthy controls.
http://ijod.uaeu.ac.ae/iss_1901/c.pdf
Graham
Please check out our website www.lowcarbdiabetic.co.uk We created and maintain this site without any help from anyone else. In doing so, we do not receive direct or indirect funding from anyone. We do not accept money or favours to manipulate the evidence in any way. Please visit our Low Carb food and recipe blog www.lowcarbdietsandrecipes.blogspot.com
No comments:
Post a Comment