Milk at breakfast lowers blood glucose throughout the day

August 28, 2018 in Diabetes & Diabetes Prevention, Nutrition Topics in the News

Milk at breakfast lowers blood glucose throughout the day

A change in your breakfast routine may help manage type 2 diabetes, according to a new study from the University of Guelph, in collaboration with the University of Toronto.

The researchers examined the effects of consuming high-protein milk at breakfast on blood glucose (sugar) levels and satiety (feeling of fullness) after breakfast and after lunch.

In this randomized, controlled, double-blinded study, the research team examined the effects of increasing protein concentration and increasing the proportion of whey protein in milk consumed with a high-carbohydrate breakfast cereal on blood glucose, feelings of satiety, and food consumption later in the day.

Milk consumed with breakfast cereal reduced postprandial (after-meal) blood glucose concentration compared with water. A high milk protein concentration reduced postprandial blood glucose concentration compared with normal milk protein concentration. The high-protein milk group also reduced appetite after lunch compared with the lower-protein milk equivalent.

Digestion of the whey and casein proteins naturally present in milk releases gastric hormones that slow digestion, increasing feelings of fullness. Digestion of whey proteins achieves this effect more quickly, whereas casein proteins provide a longer lasting effect.

Although the team only found a modest difference in food consumption at the lunch meal when increasing whey protein at breakfast, they did find that milk consumed with a high-carbohydrate breakfast reduced blood glucose even after lunch, and the high-protein milk had a greater effect.

Milk with an increased proportion of whey protein had a modest effect on pre-lunch blood glucose, achieving a greater decrease than that provided by regular milk.

According to the researchers, "This study confirms the importance of milk at breakfast time to aid in the slower digestion of carbohydrate and to help maintain lower blood sugar levels.”

Source: Journal of Dairy Science, 2018.

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