Eating whole-grain products at breakfast time can help keep blood sugar levels in check throughout the rest of the day, a new study has revealed.
Combining low GI (glycemic index) and indigestible carbohydrates, grain products are insulin efficient and induce a feeling of satiety.
The dissertation from the Faculty of Engineering at Lund University offers hope for the management of metabolic syndrome, the umbrella term for old-age diabetes, obesity, and cardiovascular diseases.
Anne Nilsson, who authored the dissertation, said: "It is known that a carbohydrate-rich breakfast with low GI can moderate increases in blood sugar after lunch.
"But my results show that low GI in combination with the right amount of so-called indigestible carbohydrates, that is, dietary fibre and resistant starch, can keep the blood-sugar level low for up to ten hours, which means until after dinner."
Nillson's research also suggested that eating wholegrain foods can have a beneficial effect on short-term memory and mental agility.