Eating fewer carbs can help lower blood sugar and fat levels in the blood.

Reduction in dietary carbohydrate intake improves postprandial glycemic control and lowers circulating triglyceride levels in humans.

When you swap fats (like butter or oil) for carbs (like bread or sugar), your blood fat levels (triglycerides) tend to go up.

Eating foods with less sugar spike and unhealthy fat can help keep blood sugar more stable after meals, especially lunch, in people who are overweight—this helps the body manage sugar better in the short term.

The order you eat your food, mixing carbs with protein or fat, or eating a little protein or fat first might help keep your blood sugar from spiking after a carb-heavy meal.

If you swap out fats in your food for sugary carbs like white bread or pastries, your blood sugar spikes higher after meals, which can make your body produce too much insulin over time—and that might raise your risk of heart disease.