Skipping Breakfast May Promote Type II Diabetes As The Protein Levels Drop Significantly

By @Guneet_B on
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A recent study has revealed that regularly skipping breakfast could end up with harmful results. Research suggests that whether the breakfast is skipped as a part of strict dieting or due to less appetite, breakfast skippers could end up disrupting the glucose control in their body, hence creating room for diabetes.

The authors of the study have emphasised the importance of having a protein-rich breakfast in the morning, as regularly skipping the breakfast may lead to protein deficiency, resulting in onset of Type II diabetes, commonly known as non-insulin dependent diabetes. Type II is the most common form of diabetes affecting around 90 percent of the diabetic American population.

During the study, the researchers gathered a group of 35 overweight women, out of whom half were asked to skip their breakfast, while the other half were asked to have a normal first meal of the day. The results were fascinating.

The blood glucose level in the women who used to habitually skip the breakfast every morning sharply rose after having a protein-rich meal, while the ones who used to have breakfast regularly every morning, the sugar control was much better. The results were clear—breakfast habits affect the way different nutrients assimilate in the human body.

According to the researchers, a sharp increase in the blood sugar level just after taking a meal does not signify any good. It may onset Type II diabetes and other cardiovascular disorders.

“Identifying dietary strategies that everyone can begin at a young age, to reduce the rise in blood sugar after a meal may prevent the onset of type 2 diabetes and cardiovascular disease,” says Heather Leidy, one of the lead researchers in the team.

According to the study, for an effective glucose control in the body, the breakfast should be calorie-rich (350 calories) and a minimum of 30gms of protein should be included with the help of good protein sources such as eggs, yogurt and lean meat.

The study published has been published in the European Journal of Clinical Nutrition.

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