“The observations suggest that regular breakfast consumption, particularly involving consumption of a high fibre cereal, could protect against the early development of type 2 diabetes risk,” said lead researcher Angela Donin from the St. George’s University of London in Britain.
The researchers reached these conclusions after conducting a cross-sectional study of 4,116 primary school children, aged between 9-10 years in Britain.
The children responded to questions about how often and what they ate for breakfast, and blood tests measured diabetes risk markers such as fasting insulin, glucose, and glycated hemoglobin (HbA1c).
Twenty six percent of children reported not having breakfast every day and they were found to be at a higher risk of developing Type 2 diabetes.
The study appeared in the journal PLOS Medicine.