The Effects of Breakfast Consumption and Composition on Metabolic Wellness with a Focus on Carbohydrate Metabolism

Abstract

Findings from epidemiologic studies indicate that there are associations between breakfast consumption and a lower risk of type 2 diabetes mellitus (T2DM) and metabolic syndrome, prompting interest in the influence of breakfast on carbohydrate metabolism and indicators of T2DM risk. The objective of this review was to summarize the available evidence from randomized controlled trials assessing the impact of breakfast on variables related to carbohydrate metabolism and metabolic wellness. Consuming compared with skipping breakfast appeared to improve glucose and insulin responses throughout the day. Breakfast composition may also be important. Dietary patterns high in rapidly available carbohydrate were associated with elevated T2DM risk. Therefore, partial replacement of rapidly available carbohydrate with other dietary components, such as whole grains and cereal fibers, proteins, and unsaturated fatty acids (UFAs), at breakfast may be a useful strategy for producing favorable metabolic outcomes. Consumption of fermentable and viscous dietary fibers at breakfast lowers glycemia and insulinemia. Fermentable fibers likely act through enhancing insulin sensitivity later in the day, and viscous fibers have an acute effect to slow the rate of carbohydrate absorption. Partially substituting protein for rapidly available carbohydrate enhances satiety and diet-induced thermogenesis, and also favorably affects lipoprotein lipids and blood pressure. Partially substituting UFA for carbohydrate has been associated with improved insulin sensitivity, lipoprotein lipids, and blood pressure. Overall, the available evidence suggests that consuming breakfast foods high in whole grains and cereal fiber, while limiting rapidly available carbohydrate, is a promising strategy for metabolic health promotion.

Breakfast in Canada: Prevalence of Consumption, Contribution to Nutrient and Food Group Intakes, and Variability across Tertiles of Daily Diet Quality. A Study from the International Breakfast Research Initiative

“…Over the last several decades, the contributions of breakfast to daily nutrient intakes and adequacy have been examined, as have the characteristics of those who do and do not consume breakfast [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 ]. Breakfast consumption has also been linked with a number of health and cognitive outcomes, although causal relationships have not yet been established [ 1 , 2 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ].…”

Breakfast Consumption in the UK: Patterns, Nutrient Intake and Diet Quality. A Study from the International Breakfast Research Initiative Group

“…Opinions vary as to the optimal macronutrient composition of breakfast [ 43 ]. Some studies suggest that a high Glycemic Index (GI)/Glycemic Load (GL) breakfast may have a beneficial effect on cognitive function in participants with normal glucose metabolism, whereas a low-GI/GL breakfast may be more effective on cognition in participants with impaired glucose metabolism [ 44 ].…”

“…Some studies suggest that a high Glycemic Index (GI)/Glycemic Load (GL) breakfast may have a beneficial effect on cognitive function in participants with normal glucose metabolism, whereas a low-GI/GL breakfast may be more effective on cognition in participants with impaired glucose metabolism [ 44 ]. On the other hand, total carbohydrate intake in the highest quintile in comparison to the lowest is reported to increase type 2 diabetes risk whereas partial replacement with dietary fibre may have more favourable metabolic health outcomes [ 43 ]. Evidence shows no significant difference in appetite and ad libitum energy intake between a high protein (58.1% protein, 14.1% carbohydrate) versus a high-carbohydrate (19.3% protein, 47.3% carbohydrate) breakfast, although a high-protein breakfast was more effective at reducing postprandial ghrelin concentrations in healthy men [ 45 ].…”

Meal habits and metabolic status in Southern Italian adults

“…For instance, highprotein breakfast (i.e., eggs) has been reported to increase weight loss compared to a high-carbohydrate breakfast (probably due to the effect in increasing levels of satiety hormones) [42,43]. Moreover, also type of carbohydrates has been shown to influence satiety and hunger, such as high-fiber, whole grains breakfasts [44]. These factors may explain the null results found in the present study, as southern Italian breakfast is generally sweet and rarely high in protein, with no consumption of eggs or hams, as well as with poor content in fiber [45].…”