Low-Carb Breakfast improves blood sugar control in Type 2 Diabetes Patients
Original research published in "The American Journal of Clinical Nutrition" entitled "Impact of a Low-Carbohydrate Compared with Low-Fat Breakfast on Blood Glucose Control in Type 2 Diabetes: A Randomized Trial” has mentioned that in T2D patients advising low carbohydrate diet reduces energy and carbohydrate intake and improves continuous glucose monitoring.
Explaining the study background, they said in type 2 diabetes (T2D) patients, consuming carbohydrates causes rapid and large increases in blood glucose, especially during morning hours when glucose intolerance is highest.
In the present study, researchers investigated if a low-carbohydrate (LC) breakfast improves glucose control in T2D patients than those with low-fat control (CTL) breakfast. They enrolled 121 participants with a mean age of 64 years, and a change in HbA1c was the prespecified primary outcome.
The study results are:
- After 12 weeks of low-carbohydrate breakfast, HbA1c was reduced.
- The between-group difference in HbA1c was of borderline statistical significance.
- The low carbohydrate group had lower Self-reported total daily energy and carbohydrate intake.
- Mean and maximum glucose, the area under the curve, glycemic variability, standard deviation, and time above range were significantly lower, and time in the range was significantly higher in the LC group than in CTL.
Concluding further, researchers said, “Advising and guiding to consume a Low carbohydrate breakfast is a simple dietary strategy to reduce overall energy and carbohydrate intake and improve several continuous glucose monitoring variables than CTL breakfast in persons living with T2D.
Further reading:
https://www.sciencedirect.com/science/article/abs/pii/S0002916523488909
