Bozzetto L, et al. - In patients with type 1 diabetes (T1D), researchers investigated the possible mechanisms behind the lower glycemic response observed when extra-virgin olive oil (EVOO) is added to a high-glycemic index meal. Eleven T1D patients on insulin pump consumed in the metabolic ward, 1 week apart, 3 high-glycemic index meals differing only for amount and quality of fat: high-monounsaturated fat (EVOO), high-saturated fat (butter), and low-fat (LF) according to a randomized cross-over design. After EVOO, blood glucose iAUC was lower than after butter and LF meals. Findings suggested that changes in gastric emptying and GLP-1 secretion and reduced glucose absorption through glucose-lipid competition can lead to lower glycemia in T1D patients after a high-glycemic index meal with EVOO.