In a new study, researchers found that eating eggs during breakfast may benefit the health of people with diabetes.
They found that a high-fat, low-carb breakfast like that can help those with type 2 diabetes control blood sugar levels throughout the day.
The research was conducted by a team from the University of British Columbia.
Previous research has shown that breakfast is the “problem” meal that could lead to the largest blood sugar spikes for people with type 2 diabetes.
The large blood sugar spike following breakfast is caused by the insulin resistance in the morning in people with diabetes and the high-carb Western breakfast foods, including cereal, oatmeal, toast, and fruit.
Large swings in blood sugar can damage blood vessels, eyes, and kidneys.
For people with type diabetes, eating something else with low carb is quite important.
In the study, the team showed that by eating a low-carb and high-fat meal in the morning is a simple way to prevent this large blood sugar spike.
It can improve glycemic control throughout the day and may also reduce other diabetes complications.
The researchers examined people with well-controlled type 2 diabetes in the study.
These people completed two experimental feeding days. On one day, they ate an omelet for breakfast. On another day, they ate oatmeal and some fruit.
An identical lunch and dinner were provided on both days.
The team used a continuous glucose monitor to measure blood sugar spikes across the entire day.
The monitor is a small device that attaches to the abdomen and measures glucose every five minutes.
Participants also reported ratings of hunger, fullness and a desire to eat something sweet or savory.
The team found that eating the omelet breakfast that contains very low carbs and high fat could completely prevent the blood sugar spike after breakfast.
The breakfast also lowered overall glucose exposure and improve the stability of glucose readings for the next 24 hours.
The researchers suggest that eating a very low-carb high-fat breakfast meal may be a practical and simple way to prevent large morning glucose spike and reduce the risk of complications.
For people with type 2 diabetes, it is better to reduce carbs at breakfast and have a balanced lunch and dinner than eating an even distribution and moderate amount of carbs throughout the day.
The lead author of the study is Associate Professor Jonathan Little.
The study is published in The American Journal of Clinical Nutrition.
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