Study conducted by Angela Donin of St.George's University of London and colleagues, found that regular breakfast consumption, particularly involving consumption of a high fibre cereal, could protect against the early development of type 2 diabetes risk. The researchers came to these conclusions after conducting a cross-sectional study of 4,116 primary school children 9-10 years old in the UK. 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.

Children who reported usually not having breakfast had higher fasting insulin (percent difference 26.4%, 95% confidence interval [CI] 16.6%-37.0%), higher insulin resistance (percent difference 26.7%, 95% CI 17.0%-37.2%), slightly higher HbA1c (percent difference 1.2%, 95% CI 0.4%-2.0%), and slightly higher glucose (percent difference 1.0%, 95% CI 0.0%-2.0%),) than those who reported always eating breakfast. Those who eat high fibre cereal breakfast had lower insulin resistance than those who eat other types of food, such as biscuit-based breakfasts.

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