The research team at the Okanagan campus of the University of British Columbia in Canada analyzed 121 patients with diabetes over a period of 12 weeks. Participants were divided into two groups: one following a low-carbohydrate, high-fat meal plan (8g carbs, 25g protein, 37g fat), and the other following a high-carbohydrate, low-fat meal plan (56g carbs, 20g protein, 15g fat). Both groups consumed 450 calories through their respective diets.
During the study period, participants had various breakfast options that adhered to their assigned meal plans, and their blood glucose levels were measured using continuous glucose monitors. A glycosylated hemoglobin test was conducted one week before the end of the study. The analysis revealed that the group following the low-carbohydrate diet experienced a decrease in blood sugar levels and reduced glycemic variability, maintaining stable blood glucose levels throughout the day compared to the other group.
The group consuming a low-carbohydrate breakfast also tended to have lower carbohydrate and calorie intake during subsequent meals. The research team attributed this to the fact that low-carbohydrate, high-protein, and high-fat meals provide longer satiety. Carbohydrates directly influence blood sugar and weight gain, so reducing carbohydrate intake prevents fat accumulation by promoting the use of fat as an alternative energy source. Decreased visceral fat reduces insulin resistance, contributing to better blood sugar regulation. However, it is important to adjust overall calorie intake while reducing carbohydrates, as an imbalance may lead to increased consumption of fats and proteins, resulting in weight gain.
Dr. Oliviera, the lead researcher, emphasized, “Adjusting the carbohydrate content during the first meal of the day, rather than the entire diet, can yield significant benefits in blood sugar control.”