Those with type 2 diabetes can improve their diabetes management by reducing their breakfast carb intake
Researchers from the University of British Columbia (UBC) Okanagan found that amodest change to the first meal of the day may help people with Type 2 diabetes better control their blood sugar levels.
According to research by Drs. Barbara Oliveira and Jonathan Little, switching from a conventionally low-fat western breakfast to a low-carb meal richer in protein and fat, like eggs with bacon or cheese, can help people with T2D better control their blood sugar for the majority of the day.
We're not talking about a whole food makeover, according to Dr. Oliveira. One of the many difficulties for those with T2D is a sudden or significant rise in blood glucose levels after meals.
According to our research, eating a low-carbohydrate breakfast may help maintain stable blood sugar levels throughout the day.
According to the latest research, switching even just one meal can help keep blood sugar levels under control. Inflammation and cardiovascular disease, which are the main causes of morbidity in T2D patients, can be reduced by controlling blood sugar levels.
Treatment tactics that can lessen post-meal glucose swings and abrupt changes in glucose are essential for controlling this illness, the author continues. We've found that by eating a low-carb, higher-protein, and fat first meal of the day, we can reduce hyperglycemic fluctuations.
The latest research looked at how restricting carbohydrates to just one meal each day impacted blood sugar levels and diet adherence.
Low-carb diets have grown in popularity recently and are recognized as a nutritional strategy to improve glucose control, notes Dr. Oliveira. Like other diets, it can be difficult to stick to, especially over the long term.
Instead of asking patients to commit to making every meal low-carb, she and Dr. Little looked into the idea of making just the first meal of the day low-carb to examine how that affects diet adherence and, more significantly, blood glucose levels.
There were 121 participants in the study, who were split into two groups. The instructions for one group were to eat a variety of low-carb breakfasts with about 8g of carbohydrates, 25g of protein, and 37g of fat, while the instructions for the other group were to eat a variety of low-fat, higher-carb options with about 56g of carbohydrates, 20g of protein, and 15g of fat. All breakfast options provided 450 calories for both groups.
In order to verify compliance, participants had to upload a photo of their breakfast, which a study dietician then reviewed. Participants were given a selection of breakfast alternatives.
A recent study found that those who participated in a low-carb breakfast trial had lower blood sugar levels and some were able to stop taking their medicine to decrease their blood sugar.
Every participant received a continuous glucose monitoring device, which they wore for the duration of the study. To determine their average blood sugar levels throughout the course of the 12 weeks, they also underwent A1C blood testing.
At the start and end of the trial, they also took measurements of their weight and waist size. They reported their levels of satiety, energy, and activity as the trial went on.
The low-carb group did notice a decrease in blood sugar levels, even though there were no appreciable changes between them and the other groups in terms of weight, BMI, or waist circumference, according to the study. Some people were able to quit taking their diabetes medication.
Glycemic variability, or the ups and downs in blood sugar levels, was also significantly reduced in the low-carb group, demonstrating the advantages of a low-carbohydrate breakfast for regulating blood sugar levels throughout day.
A high-fat, protein-rich breakfast may be appropriate for maintaining healthy blood sugar levels, according to the participants' reports of lower calorie and carbohydrate intake at lunch and throughout the day.
The fact that those who ate the low-carb breakfast self-reported ingesting less calories and carbs at lunch and throughout the remainder of the day was another intriguing discovery. This would suggest that breakfast can influence day eating habits if it is high in fat and protein and low in carbohydrates.
She said, "Having fewer carbs for breakfast not only better aligns with how people with T2D handle glucose throughout the day, but it also has incredible potential for people with T2D who struggle with their glucose levels in the morning, By making a small adjustment to the carb content of a single meal rather than the entire diet, we have the potential to significantly increase adherence while still obtaining significant benefits."
The American Egg Board and the Canadian Egg Farmers provided peer-reviewed financing for the project, which was carried out in collaboration with the University of Wollongong in Australia.