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Kyoto University olive oil glucose study

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2026-10-14 11:24 UTC → 2026-10-16 06:43 UTC · added ~~removed~~

Research published in the journal Diabetes by an international team, including scientists from Kyoto University, has investigated how the sequencing of food consumption affects blood sugar levels using mouse models. The studies indicate that consuming olive oil 15 minutes before glucose results in a slower rise in blood sugar compared to consuming glucose alone or consuming glucose before the oil. This effect is attributed to the oil slowing gastric emptying, which delays the delivery of glucose to the intestines for absorption. Further findings suggest the oil-first sequence triggers an earlier release of hormones such as glucagon and GLP-1, which assist in blood sugar regulation. The research has identified that this process involves a coordinated response between gut and pancreatic hormones alongside vagal nerve pathways. While researchers note that meal sequencing could be a strategy for metabolic ~~health, they~~ health and diabetes management—focusing on the order of consumption rather than the elimination of specific food groups—they emphasize that these results are based on animal models and cannot yet be directly applied to humans.

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