Olive Oil Before Carbs Lowers Blood Sugar Spikes in Mice

A new study in mice found that consuming olive oil before carbohydrates significantly reduced post-meal blood sugar spikes, suggesting meal order may be a key factor in glucose control. The effect diminished within 60 minutes. Researchers observed slower gastric emptying and elevated hormones like GLP-1 and GIP in mice given olive oil first. Blocking both hormonal and vagus nerve pathways eliminated the benefit, indicating an integrated endocrine-neural response rather than a single mechanism. Olive oil outperformed other fats tested, and benefits persisted in diabetic mouse models. However, results are limited to mice, and human studies are needed to confirm whether this practical dietary sequencing strategy offers similar advantages.