Low GI Foods at Breakfast Can Control Blood Sugar Throughout the Day

Eating foods at breakfast that have a low glycemic index (GI) may help prevent a spike in blood sugar throughout the morning and after the next meal of the day, researchers said at the Institute of Food Technologists’ Wellness 12 meeting.

These breakfast foods also can increase feelings of satiety and fullness and may make people less likely to overeat throughout the day, acdcording to presentations Wednesday by Kantha Shelke, PhD, principal of Corvus Blue LLC, and Richard Mattes, MPH, RD, distinguished professor of foods and nutrition at Purdue University.

Mattes’ research specifically focused on the advantages of having almonds, a low GI food, with the morning meal. In his study, published last year in the Journal of Nutrition and Metabolism, participants who ate a breakfast containing whole almonds experienced longer feelings of fullness and had lower blood glucose concentrations after breakfast and lunch, compared with those who did not have a low-glycemic breakfast.

When a low glycemic food is added to the diet, people spontaneously choose to eat less at other times throughout the day. Mattes added that while the calories need to be taken into consideration as part of a person’s overall diet, almonds can be incorporated in moderate amounts without an effect on body weight.

Both Mattes and Shelke stressed the importance of eating a healthy, low-glycemic breakfast in maintaining a healthy weight and blood sugar levels. A 2009 study found that about 30% of people skip breakfast one to three times per week. Among those who eat breakfast, cold cereal is the most popular (83%), followed by eggs (71%).

In addition to low GI, Shelke said the ideal breakfast for consumers has these attributes: savory ; portable; pleasing texture; fills you up for extended periods of time; satiates quickly so less is consumed; affordable for the whole family to eat every day; nonfried; and delicious without making you feeling guilty.

“This is a very tall order for food product manufacturers,” Shelke said. “It takes a lot of skill and understanding.”

While it may present challenges for food manufacturers, it is well worth it to develop these products because of the prevalence of diabetes and prediabetes in the United States and beyond. It is estimated that by 2030, more than 16% of the global population will have a blood sugar problem.

“Most of the risk factors are things that can be managed and modified,” Shelke said. “We can reverse prediabetes and prevent it from becoming diabetes. Food has become the reason for what’s ailing us, but it can actually be a solution in a number of different ways.”

Source: Institute of Food Technologists