Kyoto University study finds olive oil may reduce glucose spikes in mice

A study conducted by Kyoto University, published in the journal Diabetes, suggests that consuming olive oil before carbohydrates can reduce initial postprandial blood glucose spikes. The research, led by Professor Daisuke Yabe, utilized animal models, including mice with type 2 diabetes and insulin deficiency.

In the experiment, mice were divided into groups: a control group receiving water before glucose, a group receiving olive oil 15 minutes before glucose, and a group receiving olive oil 15 minutes after glucose. The results indicated that pre-treating with olive oil slowed gastric emptying and significantly attenuated the initial rise in blood glucose compared to the other groups.

While the findings highlight a potential mechanism for managing glycemic responses, researchers emphasize that these results are based on animal models and do not yet constitute a nutritional recommendation for humans.