Research

Hormonal

Low-GI breakfasts can produce a 'second-meal effect' that significantly reduces post-prandial glycaemia and insulinaemia at a subsequent lunch, provided the breakfast induces a prolonged absorptive phase.

Choose low-GI breakfasts that are likely to have a 'second-meal effect,' such as those based on spaghetti or barley. These can help control blood sugar at lunch. Avoid low-GI foods that do not trigger this effect, like white bread with vinegar, even if they are technically low-GI.

GoodQualifiesHIGH confidence
Consequently, certain low-GI breakfasts capable of maintaining a net increment in blood glucose and insulin at the time of the next meal significantly reduced post-prandial glycaemia and insulinaemia following a standardized lunch meal, whereas others had no 'second-meal' impact.
Inger Björck et al. · British Journal Of Nutrition · 2000

Why this rating

Supported by specific laboratory studies comparing different low-GI breakfasts.

Source

Low glycaemic-index foods

Inger Björck et al. · British Journal Of Nutrition · 2000

DOI 10.1017/s0007114500001094

narrative_reviewCited 302×
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DOI resolved against Crossref · corpus check 2026-06-10

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