A study published in DiabetesCare, which explored the effects of skipping breakfast followed by lunch and dinner on blood glucose, showed that skipping breakfast was associated with high glycated hemoglobin and postprandial blood glucose (PPHG) in patients with type 2 diabetes. Using a crossover design, 22 diabetic patients with a mean duration of diabetes of 8.4 ± 0.7 years, age (56.9 ± 1.0) years, BMI (28.2 ± 0.6) kg/m2, and glycosylated hemoglobin 7.7 ± 0.1% were included and randomly assigned to two test groups: one group ate breakfast, lunch, and dinner (breakfast included group); the other group ate lunch and dinner but no breakfast ( breakfast group was not included). Subjects were assessed for postprandial plasma glucose, insulin, C-peptide, free fatty acids (FFA), glucagon, and glucagon-like peptide-1 (iGLP-1). As a result, plasma glucose, free fatty acids, and glucagon were 36.8%, 41.1%, and 14.8% higher, respectively, under the 0-180 min post-lunch curve (AUC) in subjects who did not include breakfast compared to the group that included breakfast; while insulin and iGLP-1 were 17% and 19% lower, respectively, under this curve. Similarly, under the curve from 0 to 180 minutes after dinner, subjects who did not include breakfast had 26.6%, 29.6% and 11.5% higher plasma glucose, free fatty acids, and glucagon; and 7.9% and 16.5% lower insulin and iGLP-1, respectively, than the group that included breakfast. In addition, subjects in the no-breakfast group had a 30-min delay in insulin peak at both lunch and dinner compared to subjects in the breakfast-inclusive group. In conclusion, skipping breakfast resulted in elevated blood glucose, lower iGLP-1 and impaired insulin response in diabetic patients after eating lunch and dinner. This study suggests that breakfast has a sustained long-term effect on blood glucose throughout the day. Eating breakfast is a successful strategy for lowering postprandial blood glucose in patients with type 2 diabetes.