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Olive oil reduces blood sugar increase
A recent study from Kyoto University has shown that consuming olive oil before carbohydrates slows the rise in blood sugar levels and delays stomach emptying, thereby reducing post-meal blood sugar responses. The experiments were conducted on healthy mice and those with type 2 diabetes, and the results indicated that the order of food intake—especially eating olive oil before carbohydrates—can help regulate blood sugar levels by increasing the secretion of hormones such as GLP-1, GIP, and glucagon, as well as involving the vagus nerve in stomach movements. The researchers emphasize that this dietary approach warrants further investigation in humans, although clinical trials are necessary to confirm its effectiveness and determine the appropriate dosage.
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