A change in the breakfast routine may offer benefits for the management of type 2 diabetes, according to a new study published in the Journal of Dairy Science. H. Douglas Goff, PhD, and the team of scientists from the Human Nutraceutical Research Unit at the University of Guelph, in collaboration with the University of Toronto, investigated the effects of consuming protein-rich milk at breakfast on blood glucose levels and satiety after breakfast and after a second meal. Milk consumed with breakfast cereal reduced postprandial blood glucose concentration compared to water and the high concentration of dairy protein reduced postprandial blood glucose concentration compared to normal dairy protein concentration. 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 Goff and team. "For example, there is an impetus to develop nutritional strategies for reducing risk and managing obesity and diabetes to enable consumers to improve their personal health."
In this randomized, controlled, double-blind study, the team investigated the effects of increasing protein concentration and increasing the proportion of whey protein in milk consumed with a high-carbohydrate breakfast product on blood glucose, feelings of satiety and food consumption later in the day. Whey digestion of the whey and casein proteins that are naturally present in the milk release gastric hormones that slow down digestion, increasing the feeling of fullness. Digestion of whey proteins achieves this effect faster, while casein proteins have a longer lasting effect.
Although the team only observed a modest difference in food consumption during the lunch meal when increasing whey protein at breakfast, they found that milk that was consumed with a high carbohydrate breakfast reduced blood glucose, even after lunch, and protein-rich milk had a greater effect. had . 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.
According to Dr. Goff and colleagues: "This study confirms the importance of milk at breakfast to help with the slower digestion of carbohydrates and to help maintain lower blood sugar levels." Nutritionists have always emphasized the importance of a healthy breakfast, and this study should encourage consumers to consume milk. "
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