According to a recent study conducted by researchers at Kyoto University, consuming olive oil 15 minutes before glucose intake purportedly reduces sharp spikes in blood sugar levels. This effect was supposedly observed even in test mice suffering from type 2 diabetes and severe insulin deficiency. However, experts point out that extensive clinical trials are still required to confirm whether these findings apply to humans.

The Japanese researchers allegedly investigated how the sequence of food consumption alters the body's physiological response to glucose. The scientific work was published in the journal Diabetes. During the experiment, one group of mice received olive oil first, followed by glucose 15 minutes later, while the second group experienced the reverse sequence.

The scientists purportedly observed that consuming fat beforehand slows down gastric emptying. As a result, glucose passes into the small intestine more gradually, preventing a sharp surge in blood sugar. Analyses allegedly showed that this process is not limited to food remaining in the stomach longer, but also involves complex hormonal pathways.

It is claimed that olive oil enhanced the secretion of GLP-1 and GIP hormones in the gut and activated the signaling pathways of the vagus nerve connecting the brain to digestive organs. Furthermore, the role of the glucagon hormone supposedly drew attention as it worked alongside GLP-1 to limit the abrupt rise in glucose levels.

According to the authors, the identified mechanism purportedly helps understand how meal sequencing affects blood sugar levels. Nevertheless, results in mice do not guarantee the exact same efficacy in humans. Clinical trials evaluating the appropriate dosage, safety, and human impact have yet to be conducted, meaning this work cannot serve as a basis to recommend olive oil as a cure or substitute for medical treatments.

Source: kun.uz