Scientists from the University of British Columbia have found that eating a low-carbohydrate breakfast may help reduce blood sugar spikes in people with type 2 diabetes.
The study, led by Jonathan P. Little and colleagues, was published in The American Journal of Clinical Nutrition.
After eating a meal, blood sugar levels naturally rise. In people without diabetes, the pancreas continuously releases insulin and increases its production when blood glucose levels climb after eating.
This helps keep blood sugar within a healthy range. However, in people with type 2 diabetes, this system does not work as effectively, leading to larger and longer-lasting blood sugar spikes.
Previous research has shown that breakfast often causes the biggest rise in blood sugar for people with type 2 diabetes.
In this study, the researchers wanted to see whether reducing carbohydrate intake at breakfast could be a simple and practical way to limit these daily blood sugar surges.
The team tested 23 adults with type 2 diabetes. On separate days and in random order, participants ate two different breakfasts.
One was a very low-carbohydrate, high-fat breakfast containing eggs, providing less than 10% of its energy from carbohydrates, 85% from fat, and 15% from protein.
The other was a breakfast that matched standard dietary guidelines, containing 55% of its energy from carbohydrates, 30% from fat, and 15% from protein.
Participants consumed the same lunch and dinner on both test days. Their blood sugar levels were monitored continuously for 24 hours using a glucose monitor, and they also reported their feelings of hunger and fullness throughout the day.
The researchers found that the low-carb breakfast significantly reduced the blood sugar spike that occurred after breakfast.
Importantly, it did not cause higher blood sugar levels after lunch or dinner. As a result, overall daily blood sugar levels and blood sugar fluctuations were lower on the days when participants ate the low-carb breakfast, compared with the guideline-recommended breakfast.
The participants also reported feeling less hungry before dinner on the days they ate the low-carb breakfast, suggesting it may help with appetite control as well.
The researchers concluded that starting the day with a very low-carbohydrate, high-fat breakfast that includes eggs may be an effective and simple strategy to reduce post-meal blood sugar spikes and improve overall blood sugar stability in people with type 2 diabetes.
However, the study had a limitation: the researchers only measured the effects over two 24-hour test periods.
This means the results reflect only short-term effects. More research is needed to determine whether eating a low-carb breakfast over the long term provides lasting benefits for blood sugar control.
Overall, these findings suggest that making a small change at breakfast could have meaningful effects on daily blood sugar management for people with type 2 diabetes.
