MSGID: 1:317/3 64781f19   
   PID: hpt/lnx 1.9.0-cur 2019-01-08   
   TID: hpt/lnx 1.9.0-cur 2019-01-08   
    Cutting breakfast carbs can benefit people with Typediabetes    
    Researchers say a low-carb start to the day may help control blood sugars   
      
      
     Date:   
         May 31, 2023   
     Source:   
         University of British Columbia Okanagan campus   
     Summary:   
         Researchers suggest a simple tweak to the first meal of the day   
         might help people living with Type 2 diabetes (T2D) better control   
         their blood sugar levels. Switching from a traditional western-style   
         low-fat breakfast, like oatmeal, toast and fruit, to a low-carb meal   
         higher in protein and fat, like eggs with bacon or cheese, can help   
         people with T2D better manage their blood sugar for most of the day.   
      
      
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   FULL STORY   
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   An international team, led by UBC Okanagan researchers, suggests a simple   
   tweak to the first meal of the day might 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 Lab in 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 western-style low-fat breakfast, like oatmeal, toast and   
   fruit, to a low-carb meal higher in protein and fat, like eggs with bacon   
   or cheese, can help people with T2D better manage their blood sugar for   
   most of the day.   
      
   In fact, changing just one meal helped keep the blood sugar in check.   
      
   "We're not talking about a complete diet overhaul," says   
   Dr. Oliveira. "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, first thing in the morning,   
   seems to help control blood sugar throughout the day."  Controlling   
   glucose levels is critical for reducing the complications of T2D including   
   inflammation and cardiovascular disease -- the major cause of morbidity   
   in patients with T2D.   
      
   "Treatment strategies that can help lower post-meal glucose swings   
   and rapid changes in glucose are crucial to managing this condition,"   
   she adds. "We've determined that if the first meal of the day is   
   low-carb and higher in protein and fat we can limit hyperglycemic   
   swings."  Low-carb diets have become trendy in recent years and have   
   been recognized as a dietary strategy to improve glucose control,   
   Dr. Oliveira explains. However, similar to all diets, it's tough to   
   follow, especially long term. Instead of asking patients to commit   
   to every meal being low-carb, she and Dr. Little examined the idea of   
   making just the first meal of the day low-carb to see how that impacts   
   diet adherence, and more importantly, blood glucose levels.   
      
   Their 12-week study had 121 participants split into two groups. One   
   was advised to eat from a selection of low-carb breakfasts containing   
   approximate amounts of 8g of carbohydrate, 25g of protein and 37g of fat   
   while the other was advised to eat from a selection of low-fat higher-carb   
   options containing about 56g of carbohydrates, 20g of protein and 15g   
   of fat. All the breakfast options in both groups provided 450 calories.   
      
   Participants had a variety of breakfast choices and were required to   
   upload a photo of their meal, which was reviewed by a study dietitian   
   to confirm compliance.   
      
   All participants were provided with a continuous glucose monitoring   
   device they wore throughout the study and also undertook A1C blood tests,   
   before and after the 12 weeks, to measure their average blood sugar   
   levels. They also measured their weight and waist circumference at the   
   beginning and end of the trial. As the study continued they reported   
   feelings of satiety, energy and activity levels.   
      
   Dr. Oliveira notes while there were no significant differences between   
   the low- carb and other group for weight, body mass index or waist   
   circumference, the low-carb group did see a reduction in blood sugar   
   levels and some were able to reduce their glucose-lowering medication. The   
   upward and downward swings in blood glucose levels, known as glycemic   
   variability, with the low-carb group was also significantly lower,   
   suggesting the benefits of a low-carbohydrate breakfast for stabilizing   
   blood sugars throughout the day.   
      
   One additional interesting finding was that people who had the low-carb   
   breakfast self-reported lower calorie and carbohydrate intake at lunch and   
   during the remainder of the day. This could suggest that a breakfast rich   
   in fat and protein, while lower in carbs, can impact daily eating habits.   
      
   "Having fewer carbs for breakfast not only aligns better 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," she adds. "By making a small adjustment to the carb   
   content of a single meal rather than the entire diet, we have the   
   potential to increase adherence significantly while still obtaining   
   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.   
      
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   Story Source: Materials provided by   
   University_of_British_Columbia_Okanagan_campus. Note: Content may be   
   edited for style and length.   
      
      
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   Journal Reference:   
      1. 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   
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   Link to news story:   
   https://www.sciencedaily.com/releases/2023/05/230531145427.htm   
      
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