In a study from the University of British Columbia, scientists found eating eggs in breakfast may benefit people with Type 2 Diabetes.
They found that a high-fat, low-carb breakfast can help those with type 2 diabetes control blood sugar levels throughout the day.
The large blood sugar spike that follows breakfast is due to the combination of pronounced insulin resistance in the morning in people with type 2diabetes and because typical Western breakfast foods — cereal, oatmeal, toast, and fruit — are high in carbohydrates.
The research showed that eating a low-carb and high-fat meal first thing in the morning is a simple way to prevent this large spike, improve glycemic control throughout the day, and perhaps also reduce other diabetes complications.
In the study, participants 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.
The team that consuming a very low-carbohydrate high-fat breakfast completely prevented the blood sugar spike after breakfast, and this had enough of an effect to lower overall glucose exposure and improve the stability of glucose readings for the next 24 hours.
The team says that large swings in blood sugar are damaging to our blood vessels, eyes, and kidneys.
The inclusion of a very low-carbohydrate high-fat breakfast meal in type 2 diabetes patients may be a practical and easy way to target the large morning glucose spike and reduce associated complications.
The researchers note that there was no difference in blood sugar levels in both groups later in the day.
This means that the effect of reducing overall post-meal glucose spikes can be attributed to the breakfast responses with no evidence that a low-carb breakfast worsened glucose responses to lunch or dinner.
The results suggest potential benefits of altering macronutrient distribution throughout the day so that carbohydrates are restricted at breakfast with a balanced lunch and dinner rather than consuming an even distribution and moderate amount of carbohydrates throughout the day.
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The study was conducted by Jonathan Little et al and published in The American Journal of Clinical Nutrition.
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