A new research study published in The American Journal of Clinical Nutrition has found that a low carbohydrate breakfast improves blood sugar levels and reduces post- meal blood sugar spikes in people with Type 2 Diabetes. The study was conducted on 23 adults in Canada with Type 2 Diabetes whose average HbA1c (a three-month average of blood sugar levels) was 6.7 per cent. The participants were provided with a low-carbohydrate, high- fat breakfast (an egg spinach cheese omelette) one day and a high carbohydrate breakfast (oatmeal and fruits) the next day. Their lunch and dinner were kept the same and their blood sugar levels were monitored using a continuous glucose monitoring system. The results have shown that a low-carbohydrate, high-fat breakfast prevents post-meal blood-sugar spike and stabilises blood
sugar levels for the next 24 hours. Consult your doctor before making any changes in your diet.
Source: The American Journal of Clinical Nutrition, 2025
