Diabetes Surge Among Americans May Be Linked to ‘Healthy’ Breakfast Choices, Doctor Warns

Americans are being misled about what’s truly healthy in their diets, according to a prominent physician who warns that many supposedly nutritious foods could be silently undermining public health.

Dr. Mark Hyman, physician and co-founder of Function Health in California, expressed alarm at the prevalence of refined starches and sugars in the American diet, describing their ubiquity as “staggering” given the scientific evidence of their harmful effects.

“I don’t think people really understand,” Hyman told Fox News Digital in a recent interview, while promoting his new book “Food Fix Uncensored.” He said he’s particularly concerned about typical breakfast choices.

“People just eat sugar for breakfast,” he observed. “They have muffins, they have bagels, they have croissants, they have sugar-sweetened coffees and teas.”

The breakfast problem has evolved beyond traditional sweet options, Hyman noted. Many food manufacturers have begun marketing “protein-packed” products to capitalize on health trends encouraging increased protein consumption. However, Hyman cautions that these products aren’t necessarily healthier alternatives.

“Now, we’re seeing this halo of protein in certain things,” he said, pointing out that many protein smoothies contain substantial amounts of sugar. He similarly criticized cereals now marketed as high-protein options, quipping: “If it has a health claim on the label, it’s definitely bad for you.”

The trend toward protein-enhanced products reflects food industry efforts to adapt to changing consumer preferences. As Americans become more health-conscious, manufacturers have responded by reformulating products or creating new ones that address nutritional concerns while often maintaining highly processed ingredients.

Instead of relying on quick, processed options, Hyman recommends starting the day with whole sources of protein and fat. For his own breakfast, he consumes a protein shake made with whey protein, avocado, and frozen berries. He also suggests eggs and avocado as an excellent protein-fat combination.

“It’s not that complicated — people need to just think about their breakfast not being dessert,” Hyman emphasized.

The consequences of poor dietary choices have become increasingly evident in public health statistics. “No wonder we’re in this cycle of obesity and diabetes,” Hyman said. “One in three teenage kids now has type 2 diabetes or pre-diabetes. That’s just criminal.”

This alarming trend represents a significant shift in youth health patterns. Type 2 diabetes, once considered an adult-onset condition, has become increasingly common among younger populations. The Centers for Disease Control and Prevention has documented steady increases in childhood obesity rates over recent decades, creating conditions for related metabolic disorders to develop earlier in life.

Hyman challenges conventional weight management wisdom that focuses primarily on calorie counting and deficits. Instead, he suggests concentrating on how specific foods affect your body and overall health.

“When you look at the way in which different types of calories affect your biology, you can just choose what you’re eating, and then you don’t have to worry about how much,” he explained.

According to Hyman, consuming foods that don’t cause insulin spikes—specifically those low in starch and sugar but higher in protein and fat—helps prevent blood sugar fluctuations and insulin surges that contribute to fat accumulation.

He added that people naturally self-regulate their intake when eating unprocessed foods, whereas highly processed foods “bypass the normal mechanisms of satiety, fullness and brain chemistry.”

His most direct assessment cuts to the heart of the issue: “Ultraprocessed food and junk food or highly processed food is not food. It doesn’t support the health and well-being of an organism. It doesn’t do that. It does the opposite.”

Hyman’s warnings come amid growing scientific consensus about the negative health impacts of ultraprocessed foods, which typically contain ingredients rarely used in home cooking, along with additives designed to enhance flavor, appearance or shelf life. Multiple studies have linked regular consumption of such foods to increased risk of obesity, type 2 diabetes, cardiovascular disease and certain cancers.