In a new study, researchers suggest that people with Type 2 Diabetes need to avoid cereals in their breakfast.
Instead, they should have a high-fat, low-carb breakfast such as eggs. This type of breakfast can help those with 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 the large blood sugar spike that follows breakfast in people with type 2 diabetes is caused by insulin resistance in the morning typical Western breakfast foods, such as cereal, oatmeal, toast, and fruit.
Breakfast is thus consistently the “problem” meal that leads to the largest blood sugar spikes for people with diabetes.
Large swings in blood sugar are damaging to our blood vessels, eyes, and kidneys.
In the new study, the team found that eating a low-carb and high-fat meal first thing in the morning is a simple way to prevent this large blood sugar spike.
It can improve glycemic control throughout the day and perhaps also reduce other diabetes complications.
In the study, people with well-controlled type 2 diabetes completed two experimental feeding days.
On one day, they ate an omelet for breakfast and on another day, they ate oatmeal and some fruit. An identical lunch and dinner were provided on both days.
A continuous glucose monitor was used to measure blood sugar spikes across the entire day.
They also reported ratings of hunger, fullness and a desire to eat something sweet or savory.
The team found that eating a very low-carbohydrate high-fat breakfast (omelet in this study) completely prevented the blood sugar spike after breakfast.
This had an effect to lower overall glucose exposure and improve the stability of glucose readings for the next 24 hours.
The team says that limiting carbs to less than 10% at breakfast would help prevent the spike after this meal.
Eating a very low-carb high-fat breakfast meal in diabetes patients may be a practical and easy way to prevent the large morning glucose spike and reduce diabetic complications.
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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