[Effects of breakfast quality on blood glucose level in students]

Thirty freshmen were randomly enrolled and their blood glucose levels in fasting and one, two and three and a half hours after breakfast with three different kinds of calorie allocation were determined to explore the effects of breakfast quality on their blood glucose levels. Results showed that changes of blood glucose level curve in fasting students was low and horizontal. Blood glucose level after breakfast with carbohydrate as major composition increased significantly one hour after breakfast but could not last for a long time, and decreased rapidly one hour later and down to approximately normal three and a half hours after breakfast. Blood glucose level after breakfast with higher lipid and protein composition increased gradually and maintained at a medium level, and was still higher three and a half hours after breakfast than that with other breakfast; and blood glucose level one hour after breakfast with reasonable calorie allocation increased more rapidly and was kept at a higher and more stable level, and still approximated to that with higher lipid and protein composition three and a half hours after breakfast. It suggests that reasonable allocation of nutrients in breakfast plays an important role in maintaining blood glucose level in the morning, and unhealthy fasting habit in the morning should be abandoned.