A healthy breakfast may protect children against the risk of type 2 diabetes, research has shown.

Scientists studied more than 4,000 British primary schoolchildren aged nine and 10 who answered questions about what they ate for breakfast, and how often.

More than a quarter reported not having breakfast every day. These children were significantly more likely to have blood markers associated with diabetes risk than those who always ate breakfast.

They had higher insulin levels after not eating, and they were more insulin resistant − their bodies were less able to respond to the hormone.

Their blood sugar levels were also very slightly higher than those of breakfasting children.

Children who ate a healthy high-fibre cereal-based breakfast had less insulin resistance than children who ate other types of food, such as biscuits.

The findings appear in the online journal Public Library of Science Medicine.

They remained significant after taking account of potentially influencing factors such as social and economic background, physical activity and body fat.