Milk Consumed At Breakfast Helps Lower Blood Glucose

Effects of consuming high protein milk at breakfast and after second meal were examined by scientists from the Human Nutraceutical Research Unit at the University of Guelph in collaboration with the University of Toronto and have found that milk consumed with breakfast cereal reduced postprandial blood glucose concentration, and high dairy protein concentration reduced appetite compared with low protein equivalent after second meal.

Globally metabolic diseases are increasing, with type 2 diabetes and obesity as leading concerns in human health, developing dietary strategies for risk reduction and management of diabetes and obesity for the improvement of health are of importance.

Effects of increasing protein concentration and increasing proportions of whey protein in milk consumed with high carbohydrate breakfast cereal on satiety, later food consumption, and blood glucose were examined in this randomized, controlled, double blind study; whey and casein digestion naturally present in milk release gastric hormones that slow digestion and increase feeling of being full: Whey protein digestion achieves these effects more quickly, casein proteins provided longer lasting effects.

Modest difference in food consumption at lunch time meals were observed when increasing breakfast whey protein, milk consumed with high carbohydrate breakfast was found to reduce blood glucose after lunch, high protein milk had greater effects. Increased proportion of whey protein with milk had modest effect on prelunch blood glucose achieving greater decreases than that provided by regular milk.

According to the researchers importance of milk at breakfast to aid slower digestion of carbohydrates and to help maintain lower blood sugar levels has been confirmed, importance of a healthy breakfast has always been stressed by nutritionists which this study should help encourage.