Eating olive oil before carbs has a surprising effect on blood sugar
Research in mice suggests that consuming fat, such as olive oil, before carbohydrates can help regulate blood sugar levels. This meal-sequencing approach may offer a practical, non-restrictive strategy for managing diabetes.
Why it matters
Identifying simple dietary habits that improve glucose control could provide a sustainable, low-cost intervention for millions of people managing diabetes or metabolic health.
The order in which you eat different foods may have a surprising effect on blood sugar levels. Research in mice suggests that consuming fat before carbohydrates can reduce the sharp rise in blood sugar that typically follows a meal. The findings also reveal how hormones and nerve signals work together to influence this response.
Keeping blood sugar from rising too high after eating is an important part of diabetes management. Previous clinical studies have shown that eating vegetables, protein, or fat before carbohydrates can help limit these increases. This suggests that changing the sequence of foods during a meal could offer a practical, sustainable way to improve blood sugar control without eliminating entire food groups.
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