Milk at breakfast can help manage diabetes risk

Toronto If you have diabetes, consuming milk at breakfast can help reduce blood sugar levels during the day, a study suggests.

The findings showed that milk consumed with high carbohydrate breakfast reduced blood glucose even after lunch, and protein-rich milk had a greater effect.

Milk with an increased proportion of whey protein had a modest effect on blood glucose before lunch and achieved a greater decrease than that of regular milk.

Treatment with high protein also reduced appetite after the second meal compared to the protein-poor equivalent.

"Metabolic diseases are increasing worldwide, with type-2 diabetes and obesity as leading concerns in human health," said Professor Douglas Goff, of the University of Guelph in Ontario, Canada.

"So there is an impetus to develop nutritional strategies for reducing risk and managing obesity and diabetes to enable consumers to improve their personal health," he added.

For the study, published in the Journal of Dairy Science, the team included more than 100 individuals to investigate the effects of increasing protein concentration and increase the proportion of whey protein in milk that was consumed with a breakfast product with high carbohydrate content on blood glucose, feelings of satiety and food consumption later in the day.

Although the team observed only a modest difference in food consumption during the lunch meal when increasing whey protein at breakfast, it was found that milk consumed with breakfast cereal reduced the postprandial blood glucose concentration compared to water, and a high dairy protein concentration reduced the postprandial blood glucose concentration compared to with normal dairy protein concentration.

"This study confirms the importance of milk at breakfast to help with the slower digestion of carbohydrates and to help lower blood sugar levels." Nutritionists have always emphasized the importance of a healthy breakfast, and this study should encourage consumers to take in milk "said Goff.

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