06.02.14
New research from the University of Missouri found that when women consumed high-protein breakfasts, they maintained better glucose and insulin control than they did with lower-protein or no-protein meals.
While previous research has found that severe increases in glucose and insulin in the blood led to poor glucose control and increased the risk of diabetes over time, these new findings question whether healthy eating can have the inverse effect.
Kevin Maki, PhD, of Biofortis Clinical Research, completed the study in collaboration with Heather Leidy, PhD, an assistant professor of nutrition and exercise physiology. They studied women aged 18-55 who consumed one of three different meals or only water on four consecutive days. The tested meals were less than 300 calories per serving and had similar fat and fiber contents. However, the meals varied in amount of protein: a pancake meal with 3 grams of protein; a sausage and egg breakfast skillet with 30 grams of protein; or a sausage and egg breakfast skillet with 39 grams protein. Researchers monitored the amount of glucose and insulin in the participants’ blood for four hours after they ate breakfast.
“Both protein-rich breakfasts led to lower spikes in glucose and insulin after meals compared to the low-protein, high-carb breakfast,” Dr. Maki said. “Additionally, the higher-protein breakfast containing 39 grams of protein led to lower post-meal spikes compared to the high-protein breakfast with 30 grams of protein.”
These findings suggest that, for healthy women, the consumption of protein-rich breakfasts leads to better glucose control throughout the morning than the consumption of low-protein options, Dr. Leidy noted.
“Since most American women consume only about 10-15 grams of protein during breakfast, the 30-39 grams might seem like a challenging dietary change,” Dr. Leidy added. “However, one potential strategy to assist with this change might include the incorporation of prepared convenience meals, such as those included in this study.”
While previous research has found that severe increases in glucose and insulin in the blood led to poor glucose control and increased the risk of diabetes over time, these new findings question whether healthy eating can have the inverse effect.
Kevin Maki, PhD, of Biofortis Clinical Research, completed the study in collaboration with Heather Leidy, PhD, an assistant professor of nutrition and exercise physiology. They studied women aged 18-55 who consumed one of three different meals or only water on four consecutive days. The tested meals were less than 300 calories per serving and had similar fat and fiber contents. However, the meals varied in amount of protein: a pancake meal with 3 grams of protein; a sausage and egg breakfast skillet with 30 grams of protein; or a sausage and egg breakfast skillet with 39 grams protein. Researchers monitored the amount of glucose and insulin in the participants’ blood for four hours after they ate breakfast.
“Both protein-rich breakfasts led to lower spikes in glucose and insulin after meals compared to the low-protein, high-carb breakfast,” Dr. Maki said. “Additionally, the higher-protein breakfast containing 39 grams of protein led to lower post-meal spikes compared to the high-protein breakfast with 30 grams of protein.”
These findings suggest that, for healthy women, the consumption of protein-rich breakfasts leads to better glucose control throughout the morning than the consumption of low-protein options, Dr. Leidy noted.
“Since most American women consume only about 10-15 grams of protein during breakfast, the 30-39 grams might seem like a challenging dietary change,” Dr. Leidy added. “However, one potential strategy to assist with this change might include the incorporation of prepared convenience meals, such as those included in this study.”
