Kyoto Study: Olive Oil Before Carbs Blunts Blood Sugar Spikes via Hormone-Nerve Pathways
A new study published in Diabetes reveals that consuming olive oil before glucose significantly reduces post-meal blood sugar spikes in mice. Researchers from Kyoto University found that this 'meal sequencing' strategy works by slowing gastric emptying and triggering a coordinated response involving glucagon, GLP-1, and vagus nerve signals. The effect persisted even in mice with type 2 diabetes, suggesting a potential practical dietary tool for glycemic control, though human trials are required to confirm these findings.