Breakfast

Big breakfast high in protein and fat a healthier choice for diabetics

By: Information Daily Staff Writer
Published: Friday, September 27, 2013 - 10:38 GMT Jump to Comments

The metabolic benefit of eating a balanced breakfast has long been known, but now scientists have discovered that the size and composition of a breakfast can play a key role in controlling the blood glucose of type 2 diabetics.

Contrary to popular belief, it may be that a large breakfast high in protein and fat is healthier for certain people than consuming a calorie-conscious breakfast.

The Israeli study, presented at this year’s European Association of the Study of Diabetes meeting, analysed the effect of breakfast size and composition on the blood glucose control and hormone profile of those with type 2 diabetes.

The randomised, open clinical trial included overweight and obese patients and those not dependent on insulin. The participants were split into two groups – the BB group (big breakfast) and SB group (small breakfast).

The BB group, who also consumed a breakfast with a higher protein and fat percentage, observed greater systolic blood pressure (SBP) reductions than the SB group.

Furthermore, 31 per cent of the BB group reported a reduction in their need for diabetic medication, whilst a large proportion (17 per cent) of the SB group needed their medication dose increased.

In the BB group, 0 per cent reported requiring an increase in medication dosage.

Greater levels of satisfaction and satiation were also reported in the BB group, supported by greater improvements in fasting glucose.

Tel Aviv University researcher Dr Jakubowicz said: “A simple dietary manipulation of BB diet rich in protein and fat appears to have additional benefits compared to a conventional low-calorie diet in individuals with type 2 diabetes.”

Her research partner, Dr Rabinovitz, concludes: “Further research is required to confirm and clarify the mechanisms by which this relatively simple diet approach enhances satiety, and leads to better glycemic outcomes compared to a more conventional dietary approach.”

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