Researchers at the University of British Columbia (UBC) Okanagan and published by Tech Explorist, discovered that people with Type 2 diabetes (T2D) who made a little change to their morning meal had substantial improvements in their blood sugar control. Drs. Barbara Oliveira and Jonathan Little discovered that replacing their regular low-fat breakfast with a low-carbohydrate meal richer in protein and fat, such as eggs with bacon or cheese, helped those with T2D.
Dr. Oliveira stated that rapid or significant rises in blood glucose levels after meals are an issue for those with T2D. A low-carbohydrate breakfast, according to their research, can enhance blood sugar management throughout the day. She advised making modifications to the morning meal rather than the entire diet to enhance blood sugar control.
Inflammation and cardiovascular disease are the leading causes of morbidity in T2D patients, both of which can be reduced with glucose management. Dr. Oliveira emphasized treatment alternatives that prevent post-meal glucose spikes and glycemic swings. According to the study, hyperglycemic swings can be reduced by eating a breakfast with less carbs and more protein and fat.
When participants moved to a low-carb option for breakfast alone, the effects on diet adherence and blood sugar levels were evaluated. Low-carbohydrate diets have grown in favor as a dietary strategy for improved glucose regulation in recent years. However, sticking to these diets may be tough, especially in the long run.
The research included 121 persons who were evenly divided into two groups. Breakfasts for the low-carbohydrate group had about 8 grams of carbs, 25 grams of protein, and 37 grams of fat; breakfasts for the high-carbohydrate group contained approximately 56 grams of carbohydrates, 20 grams of protein, and 15 grams of fat. Both groups were given 450-calorie breakfast options.
Participants were provided a breakfast meal selection and asked to document their intake by submitting a photo. The dietitian in charge of the study examined these images. Before and after the 12-week period, A1C blood tests were done, and individuals wore continuous glucose monitoring devices to check their average blood sugar levels. Their weight and waist size were also measured before and after the trial. Participants also reported feelings of fullness, vitality, and activity levels.
Some participants in the low-carbohydrate breakfast group had such a dramatic decline in blood sugar levels that they were able to discontinue their diabetic medication. Although the low-carb group had lower blood sugar levels, there were no differences in weight, BMI, or waist circumference between the low-carb and other groups.
Low-carbohydrate breakfast participants also showed lower glycemic variability, indicating that a low-carbohydrate breakfast can assist maintain more stable blood sugar levels throughout the day. Participants who ate the low-carb breakfast consumed less calories and carbohydrates throughout the day. This research suggests that a breakfast high in fat and protein and low in carbohydrates may influence future food decisions throughout the day.
Dr. Oliveira emphasized the importance of a low-carb breakfast for those with T2D since it helps them maintain their glucose levels throughout the day. Those who have difficulty managing their morning glucose levels may benefit from this method as well. Making a slight change to the carbohydrate content of a particular meal, rather than the entire diet, has a higher probability of enhancing adherence while still providing significant benefits.
