Scientists have found that consuming milk with breakfast cereal reduces postprandial blood glucose level, compared to water while high-protein milk is more effective compared to other dairy products in reducing blood glucose levels.
The research was carried out by scientists from the Human Nutraceutical Research Unit at the University of Guelph, in collaboration with the University of Toronto. With rising numbers of prevalence of type-2 diabetes, these results help people better manage their health. The team examined the effects of increasing protein concentration and increasing the proportion of whey protein in milk consumed with a high-carbohydrate breakfast cereal on blood glucose, feelings of satiety, and food consumption later in the day. Digestion of the whey and casein proteins naturally present in milk releases gastric hormones that slow digestion, increasing feelings of fullness.