Researchers suggest that a simple change to the first meal of the day could help people living with type 2 diabetes (T2D) better control their blood sugar levels. Switching from a traditional low-fat Western-style breakfast, such as oatmeal, toast, and fruit, to a low-carbohydrate meal that is high in protein and fat, such as eggs with bacon or cheese, may help people with T2D better control your blood sugar level for most of the day.
An international team, led by UBC Okanagan researchers, suggests that a simple change to the first meal of the day could help people living with type 2 diabetes (T2D) better control their blood sugar levels.
Dr. Barbara Oliveira conducts research with Dr. Jonathan Little’s Exercise, Metabolism and Inflammation Laboratory at UBCO’s Faculty of Health and Social Development. Their latest study, published this week in the American Journal of Clinical Nutrition , confirms that switching from a traditional low-fat Western breakfast, such as oatmeal, toast and fruit, to a low-carbohydrate meal with higher protein and fat content, such as eggs with bacon or cheese, can help people with T2D better control their blood sugar throughout most of the day.
In fact, changing just one meal helped keep blood sugar under control.
"We’re not talking about a complete diet overhaul," says Dr. Oliveira. "One of the many complications for people living with T2D is rapid or large increases in blood glucose levels after a meal. Our research indicates that a low-carbohydrate meal first thing in the morning seems help control blood sugar throughout the day.
Controlling glucose levels is essential to reduce the complications of T2D, including inflammation and cardiovascular disease, the leading cause of morbidity in patients with T2D.
"Treatment strategies that can help reduce post-meal glucose swings and rapid changes in glucose are crucial to managing this condition," he adds. "We have determined that if the first meal of the day is low in carbohydrates and high in protein and fat, we can limit hyperglycemic changes."
Low-carbohydrate diets have become fashionable in recent years and have been recognized as a dietary strategy to improve glucose control, explains Dr. Oliveira. However, like all diets, it is difficult to follow, especially long term. Instead of asking patients to commit to making all meals low-carb, she and Dr. Little examined the idea of making only the first meal of the day low-carb to see how that affects adherence to the diet. and, most importantly, blood glucose levels.
Their 12-week study had 121 participants divided into two groups. One was advised to eat from a selection of low carbohydrate breakfasts containing approximate amounts of 8g carbohydrate, 25g protein and 37g fat, while the other was advised to eat from a selection of low carbohydrate options. in fat and high in carbohydrates that contained about 56 g of carbohydrates, 20 g of protein and 15 g of fat. All breakfast options in both groups provided 450 calories.
Participants had a variety of breakfast options and were asked to upload a photo of their meal, which was reviewed by a study dietitian to confirm compliance.
All participants were given a continuous glucose monitoring device that they wore throughout the study and also had A1C blood tests, before and after 12 weeks, to measure their average blood sugar levels. They also measured their weight and waist circumference at the beginning and end of the test. As the study progressed, they reported feelings of satiety, energy, and activity levels.
Dr. Oliveira notes that while there were no significant differences between the low-carb group and the other group in terms of weight, body mass index, or waist circumference, the low-carb group saw a reduction in blood sugar levels. blood sugar and some were able to reduce their glucose level by lowering their medication. The up and down swings in blood glucose levels, known as glycemic variability, with the low-carb group were also significantly lower, suggesting the benefits of a low-carb breakfast in stabilizing blood sugar levels. blood throughout the day.
Another interesting finding was that people who ate the low-carb breakfast reported lower calorie and carbohydrate intake at lunch and throughout the rest of the day. This could suggest that a breakfast rich in fat and protein, yet low in carbohydrates, may affect daily eating habits.
"Having fewer carbs at breakfast not only better aligns with how people with T2D manage glucose throughout the day, but it also has incredible potential for people with T2D who struggle with their glucose levels for a long time." the morning," he adds. "By making a small adjustment to the carbohydrate content of a single meal rather than the entire diet, we have the potential to significantly increase adherence while achieving significant benefits."
The research was conducted in collaboration with the University of Wollongong in Australia and was funded, in part, by peer-reviewed grants from the Egg Farmers of Canada and the American Egg Board.
Conclusions Counseling and guidance to consume a low-carbohydrate breakfast appears to be a simple dietary strategy to reduce total energy and carbohydrate intake and improve several continuous glucose monitoring variables compared to a low-fat breakfast in people living with T2D. . |
Reference : Barbara F. Oliveira, Courtney R. Chang, Kate Oetsch, Kaja Falkenhain, Kara Crampton, Matthew Stork, Malvinder Hoonjan, Thomas Elliott, Monique E. Francois, Jonathan P. Little. Impact of a Low-Carbohydrate Compared with Low-Fat Breakfast on Blood Glucose Control in Type 2 Diabetes: A Randomized Trial. The American Journal of Clinical Nutrition, 2023; DOI: 10.1016/j.ajcnut.2023.04.032
