Olive Oil Before Carbs Slows Blood Sugar Spikes in Diabetes Study

A new study shows that consuming olive oil before carbohydrates can slow the rise in blood sugar, offering a potential dietary strategy for managing type 2 diabetes. The research, led by Dr. Daisuke Yabe at Kyoto University, found that olive oil consumed before glucose reduced blood sugar spikes and slowed digestion in diabetic mice. This effect was linked to beneficial hormone production, confirming that meal-sequencing, or food order, can regulate glucose levels. This cost-effective dietary approach could complement existing diabetes treatments, providing patients with a simple lifestyle change to help manage their condition and improve quality of life.