Recent research from The University of British Columbia in Canada suggests that reducing carbs at breakfast can help people with type 2 diabetes better control the levels of blood sugar during the day.
The research team recruited 121 participants and divided them into two groups, where one group ate a low-carb breakfast containing about 8 g of carbs, 25 g of protein, and 37 g of fat for 12 weeks, while another group ate a higher-carb breakfast of about 56 g of carbs, 20 g of protein, and 15 g of fat. Both breakfast types were up to 450 calories.
The analysis has shown that participants in the low-carb breakfast group had an improvement in HbA1C, a key measure of average blood glucose control. They also found that the improvement was no better than that of the control group, who were not following a low-carb regime.