Having high-protein milk at breakfast — in cereal, for example — can lower blood sugar levels through lunch and into the afternoon, a finding that could provide benefits for managing type 2 diabetes. This was the conclusion of researchers at the University of Guelph and the University of Toronto, both in Ontario, Canada.
For their randomized, controlled, double-blinded study, the researchers looked at the effects of increasing protein concentration and the proportion of whey protein in breakfast milk on blood glucose, feelings of fullness (satiety), and food consumption throughout the day. The study involved healthy young adults who fasted overnight and then had 250 mL of normal or modified milk or a control (water with whey permeate) with two servings of oat-based breakfast cereal.
The researchers found only a small difference in how much food people ate at lunch in study participants who consumed more whey protein at breakfast, but they did find that those who consumed high-protein milk had lower blood sugar levels, even after lunch. Having regular milk with a high-carbohydrate breakfast reduced blood glucose even after lunch, and high-protein milk had a greater effect. Milk with an increased proportion of whey protein had a modest effect on pre-lunch blood glucose, achieving a greater decrease than that provided by regular milk.
Sourced from: Journal of Dairy Science