A low-fat weight loss plan is usually prescribed to diabetes patients as insulin use can result in unnecessary weight gain and finding the balance is vital to guide a traditional life. A recent study shows a low-calorie breakfast could also be ideal for individuals with type 2 diabetes (T2D).

While most individuals generally aim for a 300 to 500-calorie breakfast, keeping the calorie count lower could be helpful for people with this condition.

The study, published within the American Journal of Clinical Nutrition, suggested that type 2 diabetes patients who switched from a conventional low-fat breakfast to a low-carb meal that included more protein and fat, like eggs with bacon or cheese, were in a position to higher control their blood sugar levels for the whole day.

A team of researchers from the University of British Columbia Okanagan (UBCO) examined the benefits of modifying breakfast habits for individuals with type 2 diabetes. The research, conducted in collaboration with the Exercise, Metabolism and Inflammation Lab, focused on the results of transitioning from a standard low-fat breakfast to a protein and fat-rich, low-carbohydrate meal.

Researchers said changing only one meal would do the trick as an alternative of a whole overhaul.

“We’re not talking about a whole weight loss plan overhaul,” said lead researcher Dr. Barbara Oliveira, Science Each day reported. “Certainly one of many complications for people living with T2D is rapid or large increases in blood glucose levels after a meal. Our research indicates a low-carbohydrate meal, very first thing within the morning, seems to assist control blood sugar throughout the day.”

Controlling glucose levels is crucial in managing type 2 diabetes and its associated complications, including inflammation and heart problems.

“Treatment strategies that might help lower post-meal glucose swings and rapid changes in glucose are crucial to managing this condition,” said Dr. Oliveira. “We have determined that if the primary meal of the day is low-carb and better in protein and fat we are able to limit hyperglycemic swings.”

Researchers noted that consuming a low-carbohydrate breakfast yielded several advantages, including stabilizing blood sugar levels, reducing diabetes medication dependency and minimizing fluctuations in glucose throughout the day. Moreover, individuals who opted for such breakfast ate fewer carbohydrates for the rest of the day, indicating that it could have corrected their overall eating patterns.

“Having fewer carbs for breakfast not only aligns higher with how individuals with T2D handle glucose throughout the day, nevertheless it also has incredible potential for individuals with T2D who struggle with their glucose levels within the morning,” the researcher added. “By making a small adjustment to the carb content of a single meal moderately than the whole weight loss plan, we’ve the potential to extend adherence significantly while still obtaining significant advantages.”

Researchers found that individuals who replace eggs and white toast with oatmeal for breakfast could have lower risk of stroke.
Pixabay

Published by Medicaldaily.com