Learn about The Breakfast study
A research study on the impact of a low carbohydrate versus low fat breakfast on blood glucose control in Type 2 diabetes (T2D)
Diabetes is a rapidly growing public health problem worldwide. Among adults aged 20–79 years in 2017 there were an estimated 425 million cases of diabetes. Over 90% of these have type 2 diabetes (T2D); a chronic, progressive condition that is characterized by profound insulin resistance and pancreatic beta-cell dysfunction that leads to elevated blood glucose levels. Chronically elevated blood glucose (i.e., hyperglycemia) contributes to the devastating complications of T2D, including cardiovascular disease, retinopathy, and neuropathy. Targeting the meal that leads to the largest glucose spike, breakfast, may be a simple, feasible strategy to improve glycemic control and reduce the risk for future diabetes related complications.
What is the purpose of the study?
The purpose of the study is to determine if consuming a low carbohydrate breakfast compared to a traditional low fat breakfast will improve blood glucose control, increase the feeling of fullness, and induce weight loss in people with type 2 diabetes (T2D) over a 12 week period.
Who is conducting the study?
The study is being conducted by Dr. Jonathan Little, Ph.D., who is an Associate Professor in the School of Health and Exercise Sciences at UBC Okanagan.
There will be collaboration from Dr. Monique Francois, Lecturer/Researcher from the Faculty of Science, Medicine, and Health at the University of Wollongong, Australia.
The research will also be assisted by postdoctoral fellow Dr. Barbara Oliveira.
The research is sponsored by a co-funded grant from Egg Nutrition Center and Egg Farmers of Canada awarded to Dr. Little.