Study Finds Eating Fat Before Sugar May Reduce Blood Sugar Spikes

Eating dietary fat before sugar may help reduce early blood sugar spikes, according to research published in the journal Diabetes in October. The study, reported by Fox News on November 6, 2026, examined how meal sequencing affects glucose regulation in mice, including animals with type 2 diabetes.

Researchers found that mice given olive oil 15 minutes before glucose experienced a smaller initial increase in blood sugar than those given glucose first or glucose alone. Similar effects appeared in mice with severe insulin deficiency.

The experiment also examined other dietary fats, suggesting that the response may extend beyond olive oil. Researchers observed slower stomach emptying when fat was consumed before sugar, reducing the initial rate at which glucose entered the bloodstream.

The findings point to a coordinated interaction between digestive hormones and nerve signals. This response appeared to influence how quickly the stomach transferred glucose into the intestine.

Dr. Daisuke Yabe of Kyoto University, the study's corresponding author, explained the potential biological mechanism behind the findings.

"Our 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," said Dr. Daisuke Yabe.

The researchers also identified early increases in glucagon and GLP-1 after fat consumption. Although glucagon is generally associated with raising blood sugar, the two hormones appeared to work together to limit the glucose increase.

Yabe said the research focuses on dietary approaches that people could incorporate into their everyday routines.

"Meal-sequencing is appealing because it merely changes how a meal is eaten rather than requiring people to avoid entire food groups," said Yabe.

However, the findings have not yet established whether the same response occurs in humans. Further research involving human participants is necessary to determine whether the approach produces comparable results.

Huma Chaudhry, a Chicago-based registered dietitian and founder of Dose of Nutrition, discussed the study's potential dietary implications with Fox News Digital. She emphasized that animal research cannot automatically establish the same effects in people.

"We can't assume the same results would occur in humans," said Chaudhry.

She noted that previous human research has suggested eating vegetables or protein before carbohydrates may help moderate blood sugar after meals. However, she said additional research is needed to establish the specific effects of olive oil.

Chaudhry also cautioned against interpreting the findings as a recommendation to consume olive oil independently before eating.

"The takeaway isn't that everyone should start drinking olive oil before a meal," said Chaudhry.

She further explained that the research does not establish olive oil as a supplement or standalone solution for blood sugar management.

"No need to treat it like a supplement or quick fix," said Chaudhry.

Instead, Chaudhry highlighted the importance of combining different food groups within balanced meals.

"The bigger message is about building balanced meals that naturally contain healthy fats, protein, fiber and carbohydrates," added Chaudhry.

The experimental conditions also differed from ordinary eating habits. Researchers fasted the mice overnight and administered olive oil and glucose separately, with a 15-minute interval between the two.

Chaudhry suggested practical meal combinations, including leafy green salad dressed with olive oil before pasta or eggs served with toast at breakfast. She said people do not need to separate foods according to a fixed time interval.

For dinner, she described eating an olive oil-dressed salad before a meal containing chicken and pasta as one possible approach. She noted that pasta can contribute to increased blood sugar levels.

Chaudhry emphasized that food sequencing should be considered alongside the overall nutritional quality of meals.

"Food order may influence blood sugar alongside the overall quality and balance of our meals," said Chaudhry.