Giving mice olive oil 15 minutes before glucose slowed gastric emptying and triggered hormones linked to blood sugar control, although the findings have not yet been confirmed in humans.
Japanese researchers have found that taking olive oil before carbohydrates may blunt the early rise in blood glucose, adding to evidence that the order in which foods are eaten can affect how the body handles sugar.
According to Kyoto University, the team gave mice olive oil 15 minutes before glucose and found that this delayed gastric emptying, the rate at which food leaves the stomach for the small intestine. The researchers also observed increased secretion of GLP-1 and glucagon, two hormones involved in blood sugar regulation. MedicalXpress and EurekAlert carried the same findings, describing them as a possible dietary strategy for people trying to manage glucose levels.
Daisuke Yabe, a professor at Kyoto University, said the results show that the sequence in which nutrients enter the digestive system can shape both hormonal and nervous system responses to a meal, as well as the speed at which glucose is absorbed. He added that changing the order of foods may be simpler for many people than cutting out entire ingredients.
The study builds on earlier clinical observations that people with diabetes who consume olive oil may experience less dramatic blood sugar swings. But the work reported by Kyoto University was carried out in mice, so it does not yet prove the same effect in humans. Even so, the findings could help researchers design new diets and treatments for diabetes, while also offering a reminder that meal timing and food order may matter as much as the food itself.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
