Low-carb breakfast tames glucose spikes in type 2 diabetes Type2Diabetes LowCarb Breakfast GlucoseControl Diabetes HealthStudy HealthyEating BloodSugarControl DietaryIntervention DiabetesCare AJCNutrition nutritionorg Els_Nutrition
By Susha Cheriyedath, M.Sc.Jun 6 2023Reviewed by Benedette Cuffari, M.Sc. In a recent study published in The American Journal of Clinical Nutrition, researchers report that a low-carbohydrate diet led to a 74% reduction in postprandial glucose and lower glycemic variability in type 2 diabetics compared to those fed a standard low-fat breakfast.
Heart disease is a significant cause of morbidity and mortality in T2D patients; therefore, strategies to lower postprandial glucose variations and glycemic variability are crucial. Although a diet low in carbohydrates is considered a potent dietary strategy for better glucose control, poor dietary adherence can limit the benefits of this type of diet.
The eligibility criteria included T2D diagnosed by a physician, age between 20 and 79 years, current HbA1c of less than 69 mmol/L or 8.5%, blood pressure less than 160/99 mmHg, and a body mass index greater than 25 kg/m2. Data related to self-reported anthropometrics, glucose monitoring, and dietary information of the participants were gathered. The participants also completed the Godin Leisure-Time Exercise Questionnaire to report physical activity.
After 12 weeks of consuming an LC breakfast, HbA1c decreased by about 0.3%; however, the between-group HbA1c difference was only slightly significant. No significant differences were observed between LC and low-fat groups in terms of BMI, weight, or waist circumference. Additionally, no significant between-group differences in physical activity or hunger and satiety were observed during the study period.
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