Olive oil consumption and lifestyle associated with risk of type 2 diabetes mellitus in patients in a public hospital

Rojas Ramos S.; Romero Párraga G.T.; Gomez Rutti Y.Y.; Rosas Choo C.B.; Taboada García M.A. · Nutricion Clinica y Dietetica Hospitalaria (2025) · DOI: 10.12873/453rojas

Resumen

Objective: To determine the consumption of olive oil and lifestyle associated with the risk of type 2 diabetes mellitus in patients in a public hospital. Material and methods: A quantitative correlational, analytical, non-experimental, correlational design approach was used, using 2 validated questionnaires. A binary logistic regression statistical test was performed, in which the dependent variable was type 2 diabetes mellitus and the independent variables were food consumption and lifestyle; the data for these analyses were presented as odds ratio (OR) and their respective 95% confidence interval (95% CI). In addition, the Mann Whitney U test was performed to evaluate whether there is a difference between the adequate or inadequate consumption of olive oil according to age. It was applied, with a significance level of 0.05. Results: 82.1% of patients with DM2 were aged between 40 and 59 years, 65.7% of women had DM2. The older the patient’s age, the consumption of olive oil is more adequate than if he/she were younger. Patients who consume olive oil have a lower risk of presenting the disease (p=0.021, OR=0.167). Likewise, lower alcohol consumption has a lower risk of DM2 (p=0.008, OR=0.089). Conclusion: Olive oil is a protective factor for type 2 diabetes mellitus. This finding is relevant in the traditional dietary pattern of Peruvian patients; the adequate use and consumption of olive oil should be promoted. It is urgent to promote a healthy diet and lifestyle to improve the health of patients.

Instituciones: Universidad Peruana Cayetano Heredia; Universidad Científica del Sur; Universidad Privada del Norte