The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).
My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.
David Evans
Independent Health Researcher
Showing posts with label High Carbohydrate Diets and Diabetes. Show all posts
Showing posts with label High Carbohydrate Diets and Diabetes. Show all posts
The effects of variations in dietary fat and carbohydrate content were evaluated in 11 patients with high blood pressure, who also had diabetes.
The diets, which lasted for 15 days were either:
(i) 60% carbohydrate, 20% protein, 20% fat (low fat diet).
(ii) 40% carbohydrate, 20% protein, 40% fat (high fat diet).
The study found:
(a) Blood glucose and insulin concentrations were significantly higher throughout the day when patients consumed the low fat diet, which may lead to adverse health effects.
(b) Levels of the harmful triglycerides increased by 30% after 15 days on the low fat diet.
This study reveals that a low-fat diet has harmful health effects on diabetic patients who have high blood pressure.
The objective of the study was to examine the effects in patients with type two diabetes of a home-prepared high-fat diet compared with a low-fat, high-carbohydrate diet. Ten men were included in the trial in which they consumed each diet for two weeks.
The composition of the diets was:
(i) 52% carbohydrate, 24% protein, 24% fat (low-fat, high-carbohydrate diet).
(ii) 40% carbohydrate, 22% protein, 38% fat (high-fat diet).
The study found:
(a) The high-fat diet lowered unhealthy high triglycerides levels.
(b) The high-fat diet lowered unhealthy high blood glucose levels.
This study shows that a high fat diet is better than a low-fat, high carbohydrate diet in the treatment of diabetes.
This 15 day study investigated the effects of a low fat diet and a high fat diet on eight nonobese, mildly type two diabetic patients, average age 45 years old.
The two diets comprised of:
(i) 60% carbohydrate, 20 % protein, 20% fat (low fat diet).
(ii) 40% carbohydrate, 20% protein. 40% fat (high fat diet).
The study found:
(a) Triglycerides were 24% higher on the low fat diet.
(b) Apolipoprotein CII levels were 15% on the low fat diet. (Apolipoprotein CII (apoCII) is a protein found in large fat particles absorbed from the gastrointestinal tract. It is also found in very low density lipoprotein (VLDL) cholesterol. High levels of apoCII are associated with angina and heart attacks).
(c) Very-low density lipoprotein (VLDL) levels were 43% higher on the low fat diet. (High VLDL levels are linked to diabetes. See here).
The results from the study show that a low fat diet induces harmful effects on cholesterol values in nonobese, mildly type two diabetic patients.
High levels of von Willebrand factor (a protein used in blood clotting) have been reported in diabetics with cardiovascular complications, suggesting a role for this protein in the development of cardiovascular complications in type two diabetics.
This study investigated the effects of a low fat, high carbohydrate diet and a high fat diet on the blood levels of von Willebrand factor. 15 patients with type two diabetes received either diet for three weeks and their levels of von Willebrand factor was measured.
The diets were:
(i) 50% carbohydrate, 20% protein, 30% fat (low fat, high carbohydrate diet).
(ii) 30% carbohydrate, 20% protein, 50% fat (high fat diet).
The study found:
(a) The levels of von Willebrand factor decreased by 12.5% on the high fat diet.
(b) The levels of von Willebrand factor increased by 5.7% on the low fat, high carbohydrate diet.
This study shows how a high fat diet decreases the levels of von Willebrand Factor, and therefore decreases the risk of complications from diabetes.
This paper is a meta-analysis of 19 studies which compared the effects of replacing dietary fat with carbohydrate in patients with type II diabetes.
The average composition of the diets were:
(i) 58% carbohydrate, 24% fat (low fat, high carbohydrate diet).
(ii) 40% carbohydrate, 40% fat (high fat diet).
The study found:
(a) The (bad) fasting insulin levels were 8% higher on the low fat, high carbohydrate diet compared to the high fat diet.
(b) The (bad) triglyceride levels were 13% higher on the low fat, high carbohydrate diet compared to the high fat diet.
(c) The beneficial high density lipoprotein (HDL) cholesterol levels were 6% lower on the low fat, high carbohydrate diet compared to the high fat diet.
The findings of the study suggest that a high fat diet may be beneficial in the treatment of diabetes compared to a low fat, high carbohydrate diet.
The effect of dietary composition on concentrations of triglyceride levels was studied in eight patients with type II diabetes. In the study two diets were consumed by each patient for two weeks.
The study found that triglyceride levels were higher after the low-fat (high carbohydrate) diet, and as high triglyceride levels are associated with an increased risk of heart disease, the low-fat diet should not be consumed by patients with type II diabetes.
This study was published in Diabetes Research and Clinical Practice 2004 Sep;65(3):235-41
Study title and authors:
Beneficial effect of low carbohydrate in low calorie diets on visceral fat reduction in type 2 diabetic patients with obesity.
Miyashita Y, Koide N, Ohtsuka M, Ozaki H, Itoh Y, Oyama T, Uetake T, Ariga K, Shirai K.
Center of Diabetes, Endocrine and Metabolism, Sakura Hospital, School of Medicine, Toho University, 564-1 Shimoshizu, Sakura-City, Chiba 285-0841, Japan.
The aim of this 4 week study was to compare the effects of a low calorie high fat diet and a low calorie low-fat diet in obese subjects with type II diabetes.
22 diabetics received diets of either:
(i) 1000 calories per day, 65% carbohydrate, 25% protein, 10% fat (low-fat diet).
(ii) 1000 calories per day, 40% carbohydrate, 25% protein, 35% fat (higher-fat diet).
The study found:
(a) The harmful fasting high blood insulin levels were reduced by an extra 20% in the higher-fat diet group compared to the low-fat diet group.
(b) The beneficial high-density lipoprotein (HDL) cholesterol increased in the higher-fat diet group by 15% but did not increase in the low-fat diet group.
(c) There was a four-fold larger decrease in visceral fat area in the higher-fat diet group compared to the low-fat diet group. (Abdominal, or visceral, fat is of particular concern because it’s associated with a variety of health problems, such as high blood pressure, diabetes, heart disease and stroke — much more so than subcutaneous fat, which is found just under the skin. Visceral fat, on the other hand, lies out of reach, deep within the abdominal cavity, where it pads the spaces between the abdominal organs).
(d) The ratio of visceral fat area to subcutaneous fat area did not change in the low-fat diet group, but it decreased significantly in the higher-fat diet group.
The results of the study suggest that, a low-calorie/higher-fat diet might be more effective treatment for a reduction of visceral fat, improved insulin sensitivity and an increase in high-density lipoprotein (HDL) cholesterol levels than a low calorie/low-fat diet in obese subjects with type II diabetes.
The metabolic syndrome is a term that has been used to describe a number of risk factors such as elevated triglyceride levels, small sized dense low density lipoprotein (LDL) cholesterol particles, low levels of high-density lipoprotein (HDL) cholesterol, obesity, insulin resistance, glucose intolerance and elevated blood pressure, and it is associated with an increased risk of type II diabetes and coronary heart disease.
The authors have developed a new hypothesis regarding metabolic syndrome; namely it is a consequence of a high intake in carbohydrates and food with a high glycemic index, particularly fructose, and relatively low intake of cholesterol and saturated fat.
The authors show how the risk factors for metabolic syndrome may be exacerbated by the above way of eating:
(a) Elevated triglyceride levels: Studies show that higher levels of dietary fructose lead to increased triglyceride levels and that zero-cholesterol diets have been shown to increase triglyceride levels.
(b) Small sized low density lipoprotein (LDL) cholesterol particles: The liver normally clears the dangerous small sized dense low density lipoprotein (LDL) cholesterol. However in conditions of excess dietary fructose (fructose is converted to fat by the liver) the liver is overwhelmed and cannot keep up in clearing all the dangerous small sized dense low density lipoprotein (LDL) cholesterol.
(c) Low levels of high-density lipoprotein (HDL) cholesterol: The scientific literature shows that low levels of high-density lipoprotein (HDL) cholesterol is the best predictor of heart disease and is associated with an increased risk of type II diabetes. This may be because that low concentrations of bile salts correspond to a reduction of HDL levels and that low-fat, high fructose diets lead to reduced bile salts because of the reduced need for the bile salts to digest fats.
(d) Obesity: Studies reveal that the obese are often deficient in vitamin D. The best sources of vitamin D are foods rich in saturated fat such as lard, butter and egg yolk.
(e) Insulin resistance: Scientific papers reveal that the overconsumption of fructose leads to liver insulin resistance.
(f) Glucose intolerance: In high carbohydrate, low fat diets, glucose and fructose enter the bloodstream very rapidly due to the abundance of carbohydrates and the lack of buffering in the gut by dietary fats. This causes a sharp rise in blood glucose levels and the excessive glucose and fructose may damage proteins.
(g) Blood pressure: Depleted amounts of cholesterol in the outer shells of fat cells weaken the structure of the cell walls and leads to sodium leakage, which results in excess sodium in the bloostream. This causes the blood vessels to constrict with the resulting increase in blood pressure.
The findings of this paper suggest the metabolic syndrome may be caused by a high fructose, and relatively low fat, low cholesterol diet.
Seneff concludes: "We would urge medical practitioners to encourage individuals exhibiting metabolic syndrome to strongly limit the consumption of dietary fructose and other high-glycemic-index carbohydrates, and to stop discouraging them from consuming foods rich in cholesterol."
The study investigated the dietary patterns in 988 Hong Kong Chinese subjects with or without diabetes to determine if there is any association between diet and diabetes.
The study found:
(a) Those with diabetes consumed 4.5% more rice, noodles and pasta than those without diabetes.
(b) Those with diabetes consumed 17% more vegetables than those without diabetes.
(c) Those with diabetes consumed 25% more soy than those without diabetes.
(d) Those with diabetes consumed 13% less meat than those without diabetes.
(e) Those with diabetes consumed 25% less eggs than those without diabetes.
(f) Those with diabetes consumed 12% less saturated fat than those without diabetes.
This study shows that a higher consumption of meat, eggs and saturated fat reduces the risk of diabetes, whereas a higher consumption of soy and carbohydrate rich foods increases the risk of diabetes.
This study was published in Diabetes Care 1993 Dec;16(12):1565-71
Study title and authors: Effects on blood pressure, glucose, and lipid levels of a high-monounsaturated fat diet compared with a high-carbohydrate diet in NIDDM subjects.
Rasmussen OW, Thomsen C, Hansen KW, Vesterlund M, Winther E, Hermansen K.
Medical Department M, Aarhus Community Hospital, Denmark.
This study compared the influence of a diets high in carbohydrates or fats on 15 type two diabetics. The patients were assigned to each diet for a three week period, with a three week gap in between the diets.
The study found:
(a) The high fat diet reduced harmful high blood pressure levels compared to the high carbohydrate diet.
(b) The high fat diet reduced the harmful blood glucose levels compared to the high carbohydrate diet.
The results of the study show that a high fat diet has beneficial effects in the treatment of diabetes.
The study examined the association of dietary carbohydrate, protein and fat with type II diabetes. The study included 85,059 women and lasted for 20 years.
The study found:
(a) Those that ate the most carbohydrate had a 26% increased risk of type II diabetes compared to those who ate the least carbohydrate.
(b) Those that consumed diets with the highest glycemic load had an 147% increased risk of type II diabetes compared to those who consumed the lowest glycemic load.
(c) Those that ate the most fat had a 9% decreased risk of type II diabetes compared to those who ate the least fat.
(d) Those that ate the most animal fat had a 4% decreased risk of type II diabetes compared to those who ate the least animal fat.
This study shows that diets high in fat and low in carbohydrate may decrease the risk of diabetes.
This study was published in the Annals of Internal Medicine 2004 May 18;140(10):778-85
Study title and authors:
The effects of low-carbohydrate versus conventional weight loss diets in severely obese adults: one-year follow-up of a randomized trial.
Stern L, Iqbal N, Seshadri P, Chicano KL, Daily DA, McGrory J, Williams M, Gracely EJ, Samaha FF.
Philadelphia Veterans Affairs Medical Center, University of Pennsylvania Medical Center, and Drexel University College of Medicine, Philadelphia, Pennsylvania 19104, USA.
This study, of one years duration, compared the effects of of either a high carbohydrate diet or high fat diet on 132 obese adults of whom 83% had diabetes or the metabolic syndrome.
After one year the composition of the two diets was:
(i) 50% carbohydrate, 16% protein, 34% fat (high carbohydrate diet).
(ii) 30% carbohydrate, 18% protein, 52% fat (high fat diet).
The study found:
(a) Those on the high fat diet lost an extra 2 kg compared to those on the high carbohydrate diet.
(b) The unhealthy triglyceride levels decreased by 28.2% on the high fat diet, whereas they increased by 2.7% on the high carbohydrate diet.
(c) The unhealthy high HbA1C levels decreased by an extra 9.6% in diabetic patients on the high fat diet compared to the high carbohydrate diet.
This study shows that a high fat diet had produced more favourable health outcomes for obese and diabetic patients compared with a high carbohydrate diet.
This study was published in Diabetologia 1985 Apr;28(4):208-12
Study title and authors: A prospective comparison of 'conventional' and high carbohydrate/high fibre/low fat diets in adults with established type 1 (insulin-dependent) diabetes.
This study tested the effects on blood sugar control in 40 type I diabetic adults in either a high carbohydrate/high fibre/low fat diet or a low carbohydrate/low fibre/high fat diet.
The diets comprised of:
(i) 45% carbohydrate, 34% fat, 32 grams fibre per day (higher carbohydrate diet).
(ii) 38% carbohydrate, 43% fat, 20 grams fibre per day (higher fat diet).
After 4 months, HbA1c levels were 1.8% higher in those on the higher carbohydrate diet compared to those on the higher fat diet.
This study reveals that a higher fat diet enables better blood sugar control than a higher carbohydrate diet in type I diabetics.
Coulston notes that although low-fat high-carbohydrate diets are recommended for patients with diabetes in an effort to reduce the risk of coronary artery disease, the results of short-term studies have shown that these diets can actually lead to an increased risk of heart disease.
In this study Coulston observed the effects of such diets compared to higher-fat diets over a longer period of 6 weeks in diabetic patients.
This study, which lasted for 6 months and involved 31 obese patients with type 2 diabetes, compared the effects of 2 different diets with regard to blood sugar levels and body weight.
This post includes a synopsis of a study published in Diabetes / Metabolism Reviews 1987 Apr;3(2):571-89 and a recipe for grilled garlic mushrooms, tomatoes with bacon.
Study title and authors: Very low density lipoprotein metabolism in diabetes mellitus.
Ginsberg HN. Books:
Ginsberg's research finds that:
(a) Patients with diabetes have elevated levels of Very Low Density Lipoprotein Cholesterol (VLDL-C).
(b) Elevated levels of triglycerides are nearly universal in diabetics.
(c) The most common abnormality associated with high triglyceride levels diabetes appears to be overproduction triglycerides in VLDL-C. (Caused by eating diets high in carbohydrates)
(d) There were increased rates of the VLDL-C protein, apoB. (Again high carb diets are implicated)
Instructions:
- Pre-heat grill on medium-high heat.
- Place all ingredients in a bowl and combine well.
- Place on grill and cook, stirring occasionally for 5-8min, or until bacon has become slightly crispy and tomatoes and mushrooms have slightly shriveled. Add salt and pepper to taste.
This post includes a synopsis of a paper published in the Journal of the American Medical Association 1994;271:1421-1428 and a recipe for sausages with parsnip mash and mushrooms.
Study title and authors: Effects of Varying Carbohydrate Content of Diet in Patients With Non—Insulin-Dependent Diabetes Mellitus
Books:
Abhimanyu Garg, MBBS, MD; John P. Bantle, MD; Robert R. Henry, MD; Ann M. Coulston, RD; Kay A. Griver, RD; Susan K. Raatz, MS, RD; Linda Brinkley, RD; Y-D. Ida Chen, PhD; Scott M. Grundy, MD, PhD; Beverley A. Huet, MS; Gerald M. Reaven, MD
From the Center for Human Nutrition and Department of Internal Medicine (Drs Garg and Grundy) and the General Clinical Research Center (Dr Garg and Mss Brinkley and Huet), University of Texas Southwestern Medical Center at Dallas; Department of Internal Medicine, Stanford (Calif) University School of Medicine (Drs Chen and Reaven and Ms Coulston); Department of Medicine, University of Minnesota, Minneapolis (Dr Bantle and Ms Raatz); Department of Medicine, University of California—San Diego (Dr Henry); and the Veterans Affairs Medical Center, San Diego, Calif (Dr Henry and Ms Griver).
The objective of the study was to determine the effects of a diet high in carbohydrate versus a diet high in fat on blood sugar and cholesterol values in patients with diabetes. 42 patients were involved in the study and they received a diet of either:
(i) 55% carbohydrate, 30% fat (high carbohydrate diet)
(ii) 40% carbohydrate 45% fat (high fat diet)
The study found that:
(a) The high carbohydrate diet increased (bad) triglyceride levels by 24% compared to the high fat diet.
(b) The high carbohydrate diet increased (bad) very low-density lipoprotein cholesterol (VLDL) levels by 23% compared to the high fat diet.
(c) The high carbohydrate diet increased (bad) daylong insulin levels by 9% compared to the high fat diet.
•2 garlic cloves, minced;
•2 lb parsnip, coarsely chopped;
•2 tsp cooking fat;
•5 tbsp butter or ghee;
•1 lb button mushrooms;
•1/2 cup coconut milk or heavy cream;
•2 tbsp chopped fresh oregano;
•Pinch of nutmeg;
•Salt and pepper to taste;
Preparation:
1.Boil the parsnips for about 15 minutes, until soft.
2.Drain the water, add half the butter, the coconut milk or heavy cream, a pinch of nutmeg and salt and pepper to taste and mash well with a potato masher. You can also use a food processor for convenience. Reserve the mashed parsnips in the covered pot so they stay warm.
3.Heat a large skillet over medium heat and cook the sausages in a large skillet with the cooking fat for about 15 minutes, turning occasionally.
4.Set the sausages aside and add the mushrooms to the already hot skillet with the other half of the butter. Cook until well browned, about 5 minutes and add the chopped oregano.
5.Serve the mashed parsnips covered with the sausages, mushrooms and all the drippings.
High-normal glucose, is the intermediate category between normal fasting glucose and impaired fasting glucose. The aim of the study was to investigate the risk for future incidence of type 2 diabetes of the subjects with high-normal glucose. In the study 4,165 non-diabetic people were followed for 5 years.
They were classified with either:
(i) Normal fasting glucose (less than 100 mg/dL or 5.5 mmol/l)
(ii) High-normal fasting glucose (100-109 mg/dL or 5.6-6.0 mmol/l)
(iii) Impaired fasting glucose (110-125 mg/dL or 6.1-7.0 mmol/l)
After 5 years:
(a) 0.5% of those who had normal fasting glucose developed type 2 diabetes.
(b) 6.5% of those who had high-normal glucose developed type 2 diabetes.
(c) 28.2% of those who had impaired fasting glucose developed type 2 diabetes.
The study found the future incidence of type 2 diabetes in people with high-normal glucose was significantly higher than in those with normal fasting glucose.
The objective of the trial was to study the effects of a high carbohydrate intake and high fat diet on blood sugar, triglycerides and very low density lipoprotein (VLDL) cholesterol levels in patients with diabetes. the study included 10 men who were fed one of the diets for 28 days.
(a) The high carbohydrate diet caused significant rise in blood sugar levels, whereas no change was observed with the high fat diet.
(b) Compared with the high fat diet, the high carbohydrate diet also raised triglyceride and very low density lipoprotein (VLDL) cholesterol concentrations.
This study shows that high carbohydrate diets may cause rises in blood sugar, triglyceride and very low density lipoprotein (VLDL) cholesterol levels and therefore may not be desirable for diabetes patients.
This paper was published in Nutrition Volume 26, Issue 10, Pages 915-924 (October 2010)
Study title and authors: In the face of contradictory evidence: Report of the Dietary Guidelines for Americans Committee
Adele H. Hite, M.A.T.a, Richard David Feinman, Ph.D.b, Gabriel E. Guzman, Ph.D.c, Morton Satin, M.Sc.d, Pamela A. Schoenfeld, R.D.e, Richard J. Wood, Ph.D.f
Over 30 years ago the initial Dietary Goals for Americans (1977) proposed increases in carbohydrate intake and decreases in fat, saturated fat, cholesterol, and salt consumption that are carried further in the 2010 Dietary Guidelines Advisory Committee (DGAC) Report.
In the three decades since the dietary goals were issued:
(a) Carbohydrate consumption has increased
(b) Overall fat, saturated fat, and cholesterol consumption have decreased to near or below targeted levels
(c) Caloric intake remains within recommended levels
(d) Leisure-time physical activity has increased slightly
The author notes that since these dietary changes have been successfully accomplished the prevalence of overweight and obesity in the US has increased dramatically in the past three decades and the number of Americans diagnosed with diabetes has tripled.
Hite finds:
(i) There is a lack of supporting evidence for the proposed dietary recommendations.
(ii) It is time to reexamine how US dietary guidelines are created and ask whether the current process is still appropriate for our needs.
(iii) An impartial panel of scientists consisting of biochemists, anthropologists, geneticists, physicists, etc., who are not directly tied to the public health nutritional policy should decide the dietary guidelines as such a panel would be able to hear all sides in the debate with few preconceived notions. They could advise impartial recommendations which would be based on a complete and accurate assessment of available science rather than a narrow perspective of accepted nutritional practice.
. See 
Food Mall: Bacon
Griver, RD; Susan K. Raatz, MS, RD; Linda Brinkley, RD; Y-D. Ida Chen, PhD; Scott M. Grundy, MD, PhD; Beverley A. Huet, MS; Gerald M. Reaven, MD
because:-
