The right grains for breakfast may have an important contribution to the blood sugar regulation after meals because certain grain products may have indigestible carbohydrates and a low glycemic index (GI), according to a dissertation from the Lund University.
The dissertation showed that people who usually have low GI breakfast concentrate easier during the rest of the morning, and may decrease their risk to suffer from obesity, cardiovascular diseases, or late onset diabetes. Whole-grain products with low GI may also improve short-term memory and mental acuity.
The right amount of indigestible carbohydrates along with whole-grains with low GI may keep the blood-sugar at a low level for almost ten hours, according to Anne Nilsson, author of the dissertation. The indigestible carbohydrates ferment in the large intestine and this may also produce a greater sense of satiety.
Previous studies showed that certain grains with indigestible carbohydrates may have a benefic effect for the metabolic syndrome, a condition that includes severe risk of cardiovascular disease, diabetes, high blood pressure, high blood sugar levels, and abdominal fat.
The link between the blood sugar levels and mental acuity was also studied by Nilsson. The subjects received breakfasts with low and high GI, and performed mental acuity tests afterwards. The group that had a low GI breakfast focused better and had a better short-term memory compared to the other group.
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