Breakfast Switch for Blood Sugar Control
Cereal might be the breakfast of champions for some, but for individuals with Type 2 Diabetes (T2D), a high-fat, low-carb breakfast might be the way to go.
According to a study by Associate Professor Jonathan Little of UBC Okanagan’s School of Health and Exercise Sciences, such a breakfast could help manage blood sugar levels throughout the day.
Addressing the Problem Meal
Little points out that breakfast is typically the meal that causes the largest blood sugar spikes in people with T2D, mainly because it’s often high in carbohydrates.
By switching to a low-carb, high-fat meal first thing in the morning, individuals with T2D could avoid this spike, improve glycemic control throughout the day, and possibly decrease other diabetes complications.
Study Details and Findings
In the study, participants with well-managed T2D followed two different feeding plans. On one day, they had an omelette for breakfast, and on another, they had oatmeal and fruit.
Identical lunches and dinners were served on both days.
Continuous glucose monitoring was used to measure blood sugar spikes throughout each day, and participants also reported their levels of hunger, fullness, and desire for sweet or savory foods.
The study found that eating a very low-carbohydrate, high-fat breakfast prevented the usual post-breakfast blood sugar spike.
This effect was strong enough to lower overall glucose exposure and stabilize glucose readings for the next 24 hours.
Importantly, blood sugar levels were not different between the two groups later in the day, suggesting that the effect of the low-carb breakfast was confined to the morning and did not worsen glucose responses to lunch or dinner.
Dietary Implications and Potential Benefits
The study suggests that it could be beneficial to alter the macronutrient distribution throughout the day, restricting carbohydrates at breakfast and consuming balanced meals at lunch and dinner.
Interestingly, participants reported feeling less hungry before meals and having fewer cravings for sweet foods later in the day when they ate the low-carb breakfast.
Little suggests this dietary change could be a healthy step for everyone, not just those living with diabetes.
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The study was published in The American Journal of Clinical Nutrition.
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