Change in the consumption quantity of milk in breakfast can cause be beneficial for type 2 diabetes patient. According to a new study published in the Journal of Dairy Science, it is stated that a small change in breakfast routine may provide significant amount of benefit for managing type 2 diabetes. H. Douglas Goff, who holds a PhD, accompanied with his team, who all are scientist researching for Human Nutraceutical Research Unit at the University of Guelph, collaborated with the University of Toronto experimented in order to study the repercussion of consuming high protein milk in the first meal of the day on stable blood glucose level, after breakfast, and after the lunch.
It has been found that the milk consumed normal breakfast cereal can reduce postprandial blood glucose concentration in comparison to water. The team scrutinized the impact of rising protein concentration accompanied with ascending the proportion of whey protein in milk taken with a cereal which is high-carbohydrate on blood glucose, food consumption later in the day, and feelings of satiety. It has been found that digestion of the whey accompanied with casein proteins which are naturally present in milk, releases gastric hormones, which slows down the digestion, thus making on feel fullness throughout the day. Digestion of casein proteins is slower thus providing one to feel full in comparison to the digestion of whey proteins.
Dr. Goff and his team concluded the study by stating that the importance of milk on the breakfast table helps in slowing down the digestion of carbohydrate and thus maintains the lower blood sugar levels.