The results, published in the Journal of Nutrition, found those who consumed breakfast between 6am and 7am were six percent less likely to die prematurely form illnesses such as cancer and heart disease than those who ate at 8am.
Furthermore, they were 12 percent less likely to die prematurely than people who ate at 10am.
The reason behind the differential is believed to lie in eating later disrupting the body’s food clock, a form of internal programming that controls the release of feeding-related hormones such as insulin.
Insulin is used by the body to burn glucose in the bloodstream; levels of glucose often peak early in the morning.
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