A new study suggests that the order in which foods are consumed might play a role in moderating blood sugar spikes, with researchers observing that mice consuming fat before glucose experienced a smaller initial rise in blood sugar.
The research, published in the journal Diabetes in October, found that mice given olive oil 15 minutes prior to glucose showed a less pronounced early increase in blood sugar compared to those given glucose alone or glucose first. This effect was also observed in mice with type 2 diabetes and severe insulin deficiency. The study also tested other dietary fats, indicating the response might not be exclusive to olive oil.
According to Dr. Daisuke Yabe of Kyoto University, the study's corresponding author, the findings suggest that "the order in which nutrients reach the gut can engage a coordinated hormone-nerve response that changes how quickly the stomach delivers glucose to the intestine." When fats were administered before sugar in the mice, food was released from the stomach into the intestine more slowly, leading to a less rapid initial rise in blood sugar.
The researchers also noted that introducing fat first stimulated early increases in glucagon and GLP-1 hormones. They believe these hormones may work in tandem to help limit glucose elevation. Yabe highlighted that meal-sequencing is appealing because it involves altering how a meal is eaten rather than eliminating entire food groups.
However, the study's authors emphasized that further research is necessary to confirm these findings in humans. Huma Chaudhry, a registered dietitian, noted that while the study adds to existing research on food order and blood sugar moderation, the results from mice cannot be directly assumed for people.
Chaudhry pointed out that previous human studies have suggested that eating vegetables or protein before carbohydrates may also help manage post-meal blood sugar. She cautioned against viewing the strategy as a "quick fix" or a supplement, stating, "The takeaway isn’t that everyone should start drinking olive oil before a meal."
Instead, she advised focusing on building balanced meals that naturally incorporate healthy fats, protein, fiber, and carbohydrates. The study's experimental conditions, involving fasting and administering substances with a 15-minute interval, differ from typical human eating patterns. Chaudhry suggested practical applications, such as starting a meal with a salad dressed in olive oil before consuming pasta, or pairing eggs with toast for breakfast. She concluded that food order can influence blood sugar, but it should be considered alongside the overall quality and balance of one's diet.