Researchers at the University of British Columbia (Canada) found that a low-carb diet resulted in a 74% reduction in postprandial glucose and a decrease in glycemic variability (fluctuations in blood sugar over time) compared to a standard low-fat breakfast. Study published magazine American Journal of Clinical Nutrition.
Glycemic variability and elevated blood sugar after meals are risk factors for cardiovascular disease and death in people with type II diabetes. A low-carb diet is considered an effective glucose control strategy, but it can be difficult to follow. According to the authors, a potential and simple solution would be to reduce the carbohydrate content of only one meal a day, namely breakfast.
121 people participated in this study. After randomization, 60 people had to eat a low-carb breakfast for 12 weeks, while the remaining 61 people ate as before.