Olive oil before carbs may curb blood sugar spikes, Japanese study finds

A Japanese study from Kyoto University suggests consuming fats like olive oil before carbohydrates may reduce post-meal blood sugar spikes, offering a potential dietary strategy for managing glucose levels. Published in the journal Diabetes, the research on mice found that olive oil given before glucose led to a smaller initial blood sugar rise, slower stomach emptying, and earlier increases in hormones like glucagon and GLP-1. These effects persisted even in diabetic mice with severe insulin deficiency. The beneficial response was reduced only when both glucagon and GLP-1 signaling were blocked, and it also depended on the vagus nerve connecting the gut to the brain. This indicates a coordinated gut-brain-hormone system, though human studies are still needed.