What is the ideal time to have breakfast for diabetics? Expert answers

In context to this, recent research has also been conducted by the Barcelona Institute for Global Health (ISGlobal) to understand the link. According to the study, those who have breakfast after 9 am have a 59 per cent higher chance of getting Type 2 diabetes than those who do so before 8 am.

The major finding of the research that tracked more than 100,000 people in a French cohort was this. In conversation with News9, Dietician Naina Arora, Senior dietician in Manipal Hospital Dwarka said, “Diabetes is a condition that occurs when your body either does not make enough insulin or can’t use it as well. Most of the food you eat breakdown into sugar and releases it into the bloodstream. So well-planned meals at regular times are very important, especially breakfast and dinner.”

“A diabetic patient must take breakfast within one hour of waking up it is good if it is before 9:00 am and it must include protein like besan cheela, sprouts, Chana salad, yellow moong dal cheela. It is important to make a good thumb rule about accurate Time, Limited Quantity and Quality( protein and fibre-rich) food. Diabetic patients must focus on these three things it helps to regulate the dawn phenomenon and weight management and other metabolic disorder,” added Dt Arora.

The study’s authors also discovered that eating supper later in the evening (after 10 p.m.) appeared to raise the risk, although eating more often (around five times per day) was linked to a reduced incidence of the condition. Now, it makes perfect sense to have supper early. The use of supper is delayed if one eats it later.

According to several studies, unutilised calories from a late meal are converted to fat and deposited in the liver. Naturally, this results in NAFLD, also known as non-alcoholic fatty liver disease, which causes insulin resistance. You may feel sluggish in the morning and opt to forgo breakfast because of late dinners.

Circadian disturbance has frequently been demonstrated to have an influence on metabolism, specifically blood sugar levels and insulin effectiveness, according to evidence from both animal and human research.