Olive oil induces GLP‐1 response better than butter in both healthy individuals and in patients with T2DM, suggesting an inverse correlation between GLP‐1 release and saturation of fatty acids.50 In addition, fatty acid chains with ≥12 carbons increase GLP‐1 levels more than those with <12 carbons.51 Here, GLP1R is linked to type 2 diabetes mellitus.