Eating Breakfast Regularly May Reduce Diabetes and Heart Disease Risk by Affecting Fat Cells

New research reveals that eating breakfast every day can influence how our body fat cells function, potentially lowering the risk of diabetes and cardiovascular disease. According to a study published in the Journal of Physiology, regularly consuming a morning meal decreases the activity of genes involved in fat metabolism while boosting the ability of fat cells to absorb sugar.

The study, conducted by researchers from Bath and Nottingham, also found that fat tissue in obese individuals responds less effectively to insulin—a hormone that regulates blood sugar—compared to lean individuals. This impaired response is proportional to the total body fat of the person.

In the six-week study, 49 adults (29 lean and 20 obese) were divided into two groups: one group ate breakfast daily before 11 a.m., while the other group fasted until midday. Participants in the breakfast group were instructed to consume 350 kilocalories within two hours of waking and a total of at least 700 calories by 11 a.m. The fasting group avoided all caloric intake until noon.

Researchers assessed metabolism, body composition, appetite, and markers of metabolic and cardiovascular health before and after the six-week period. They also analyzed fat tissue for the activity of 44 different genes and key proteins and studied how effectively fat cells absorbed glucose in response to insulin.

Lead author Javier Gonzalez explained, “Understanding how fat tissue responds to the timing and composition of meals allows us to better target these mechanisms. This knowledge may help prevent the harmful effects of excess body fat, even if weight loss is difficult.”

Gonzalez noted that since the participants consumed high-carbohydrate breakfasts, the results may not apply to breakfasts higher in protein. Future research will examine how breakfast interacts with other lifestyle factors, including exercise, to further understand its role in metabolic health.