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Background <p>A well-balanced breakfast diet can improve lipid metabolism and postprandial blood glucose fluctuations. Compared to skipping breakfast, consuming breakfast can effectively enhance daily glycemic and lipid control, as well as improve insulin sensitivity. Research investigating the impact of diverse breakfast dietary patterns on glucose (GLU) and lipid metabolism in individuals with type 2 diabetes mellitus (T2DM) remains limited. Therefore, the study aimed to examine how varying breakfast compositions influence postprandial GLU and lipid metabolism in patients with T2DM.</p> Methods <p>Twelve adult patients with T2DM were recruited to observe the effects of 3 different breakfasts on 1- and 2-h postprandial GLU and lipid metabolism. During the study, the breakfast order was in order and ranked as breakfast A, B and C. All 3 breakfasts relied mainly on carbohydrates for energy. B had the highest carbohydrate and protein but lowest fat; C had the lowest carbohydrate and highest fat; A was intermediate. Each participant received three breakfast interventions in order, with a 7-day washout period between each intervention to eliminate carryover effects.</p> Results <p>The results showed that postprandial GLU, insulin (INS), ∆GLU and ∆INS all showed time-varying trends among different breakfast groups (<i>P</i> &lt; 0.05). The two-way repeated-measures ANOVA revealed significant differences of group on ∆GLU, CP/CP<sub>0</sub>, and ∆CP, or CP. A significant difference of hour was found for all indicators, including GLU, INS, ∆GLU, ∆INS, CP, CP/CP<sub>0</sub>, and ∆CP. A significant difference in group * hour interaction effect was only observed for CP/CP<sub>0</sub>. There were no statistically significant differences in blood lipid indicators across groups, time points, or their interaction.</p> Conclusions <p>Postprandial GLU metabolism in T2DM patients was affected by the dietary patterns of breakfast diet. Adjusting the energy supply ratio of three macronutrients in breakfast, choosing food materials with low glycemic index or increasing dietary fiber content might be beneficial to improve postprandial GLU metabolism in patients with T2DM.</p> <p><i>Trial registration</i> Registration number ChiCTR2400090644, registration date: 2024-10-10, retrospectively registered.</p>

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Effects of different breakfasts dietary patterns on postprandial blood glucose and islet function metabolism in type 2 diabetic patients

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年8月1日

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  • Lihua Li,
  • Yufei Shi,
  • Rui Zhang,
  • Yanyan Tian,
  • Qing Zhao,
  • Guiju Sun,
  • Ligang Yang,
  • Qiaosheng Hu

摘要

Background

A well-balanced breakfast diet can improve lipid metabolism and postprandial blood glucose fluctuations. Compared to skipping breakfast, consuming breakfast can effectively enhance daily glycemic and lipid control, as well as improve insulin sensitivity. Research investigating the impact of diverse breakfast dietary patterns on glucose (GLU) and lipid metabolism in individuals with type 2 diabetes mellitus (T2DM) remains limited. Therefore, the study aimed to examine how varying breakfast compositions influence postprandial GLU and lipid metabolism in patients with T2DM.

Methods

Twelve adult patients with T2DM were recruited to observe the effects of 3 different breakfasts on 1- and 2-h postprandial GLU and lipid metabolism. During the study, the breakfast order was in order and ranked as breakfast A, B and C. All 3 breakfasts relied mainly on carbohydrates for energy. B had the highest carbohydrate and protein but lowest fat; C had the lowest carbohydrate and highest fat; A was intermediate. Each participant received three breakfast interventions in order, with a 7-day washout period between each intervention to eliminate carryover effects.

Results

The results showed that postprandial GLU, insulin (INS), ∆GLU and ∆INS all showed time-varying trends among different breakfast groups (P < 0.05). The two-way repeated-measures ANOVA revealed significant differences of group on ∆GLU, CP/CP0, and ∆CP, or CP. A significant difference of hour was found for all indicators, including GLU, INS, ∆GLU, ∆INS, CP, CP/CP0, and ∆CP. A significant difference in group * hour interaction effect was only observed for CP/CP0. There were no statistically significant differences in blood lipid indicators across groups, time points, or their interaction.

Conclusions

Postprandial GLU metabolism in T2DM patients was affected by the dietary patterns of breakfast diet. Adjusting the energy supply ratio of three macronutrients in breakfast, choosing food materials with low glycemic index or increasing dietary fiber content might be beneficial to improve postprandial GLU metabolism in patients with T2DM.

Trial registration Registration number ChiCTR2400090644, registration date: 2024-10-10, retrospectively registered.