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Low-carbohydrate Versus Low-fat Breakfast in Type 2 Diabetes

NCT04550468 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 127

Last updated 2025-02-04

Study results available
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Summary

The prevalence of type 2 diabetes (T2D) is increasing worldwide, with \~380 M currently suffering from this chronic, debilitating disease. T2D is characterized by high blood glucose levels in the mornings and after meals. The largest hyperglycemic spike often occurs after breakfast. Targeting this meal may be a simple, feasible strategy to improve glycemic control and reduce risk for diabetes complications. It is hypothesized that consuming a low carbohydrate high fat (LCHF) breakfast for 3 months, when compared to a standard low-fat breakfast will improve blood glucose control, increase satiety and improve body composition in people with T2D. This information will test whether the simple dietary strategy of limiting carbohydrates at breakfast could help in managing T2D.

Conditions

  • Dietary Habits

Interventions

OTHER

Low-Carb High-Fat breakfast

Participants will receive 8 low-carb high-fat breakfast meal recipes to follow daily during 3 months.

OTHER

Low fat "standard care" control breakfast

Participants will receive 8 low-fat breakfast meal recipes to follow daily during 3 months.

Sponsors & Collaborators

  • University of Wollongong

    collaborator OTHER

  • University of British Columbia

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
20 Years
Max Age
79 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2020-10-01
Primary Completion
2022-06-30
Completion
2022-06-30

Countries

  • Canada

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT04550468 on ClinicalTrials.gov