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.
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×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
More from this paper
- Adopting a low glycaemic index (GI) diet improves metabolic parameters in individuals with insulin resistance or type 2 diabetes, including lowered HbA1c, improved glucose tolerance, and reduced insulin resistance.Good
- Milk products have a low glycaemic index (GI) but a high insulinaemic index (II), meaning they elicit an insulin response similar to white bread despite low blood glucose impact.Moderate
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