High fat diets recommended for management of type 2 diabetes

This study was published in the British Journal of Nutrition 2014 Mar 25:1-12

 

Study title and authors:

Comparison of the long-term effects of high-fat v. low-fat diet consumption on cardiometabolic risk factors in subjects with abnormal glucose metabolism: a systematic review and meta-analysis.

Schwingshackl L, Hoffmann G.

Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Althanstreet 14 UZA II, Vienna A-1090, Austria.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/24666665

The aim of the review and meta-analysis was to examine the long-term (more than 12 months) effects of high-fat v low-fat diet consumption on specific markers of cardiovascular risk in pre-diabetic and diabetic individuals. The analysis included 14 trials and 1,753 subjects.

The study found:
(a) Those on high fat regimens had a significant decrease in triglyceride levels.
(b) Those on high fat regimens had a significant decrease in diastolic blood pressure.
(c) Those on high fat regimens had a significant decrease in fasting glucose levels levels.
(d) Those on high fat regimens had a significant increase in high density lipoprotein (HDL) cholesterol levels.

The high fat diet improved specific markers of cardiovascular risk in pre-diabetic and diabetic individuals.

The lead researcher of the review, Lukas Schwingshackl from the University of Vienna, concluded: "High fat and low fat diets might not be of equal value in the management of either pre-diabetes or type 2 diabetes, leading to emphasis being placed on the recommendations of high fat diets".

Low-fat diets have harmful health effects on diabetic patients who have high blood pressure

This study was published in the American Journal of Hypertension 1990 Jul;3(7):527-32

Study title and authors:

Effect of low fat-high carbohydrate diets in hypertensive patients with non-insulin-dependent diabetes mellitus.

Fuh MM, Lee MM, Jeng CY, Ma F, Chen YD, Reaven GM.

Department of Medicine, Tri-Service General Hospital, Taipei, Republic of China.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2194509

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.

Higher fat diets are better than lower fat diets in the treatment of diabetes

This study was published in Diabetes Care 1994 Mar;17(3):177-82

Study title and authors:

The high-monounsaturated fat diet as a practical alternative for NIDDM.

Campbell LV, Marmot PE, Dyer JA, Borkman M, Storlien LH.

Diabetes Centre, St. Vincent's Hospital, Camperdown, Sydney, New South Wales, Australia.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8174444

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.

High-fat, low-carbohydrate diets are a feasible long-term treatment for type 1 diabetes

This study was published in Upsala Journal of Medical Science 2005;110(3):267-73

Study title and authors:

A low carbohydrate diet in type 1 diabetes: clinical experience--a brief report.

Nielsen JV, Jönsson E, Ivarsson A.

Department of Medicine, Blekingesjukhuset, Karlshamn, Sweden. jorgen.vesti-nielsen@ltblekinge.se

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16454166

This study examined the effects of a high-fat, low-carbohydrate, diet on 22 patients with type I diabetes who were failing to control fluctuations in their blood sugar levels in higher carbohydrate diets. The diet was limited to around 70-90 grams a day of carbohydrate and excluded potatoes, rice, pasta, bread and cereals. The diet consisted of 20% carbohydrate, 30% protein and 50% fat.

After 12 months on the high-fat, low-carbohydrate, diet, the study found:
(a) Hypoglycaemic episodes (where the blood glucose levels drop to abnormally low dangerous values) decreased from 2.9 episodes per week to 0.5 episodes per week.
(b) Meal insulin requirements decreased from 21.1 Iu per day to 12.4 Iu per day.
(c) Unhealthy high triglyceride levels decreased by 33%.

This study shows that a high-fat, low-carbohydrate, diet is a feasible long-term treatment of type 1 diabetes and leads to improved blood glucose control.

Links to other studies:
Reduced saturated fat consumption has led to vitamin D deficiency
The beneficial effects of a low carbohydrate diet for diabetes
Type I diabetics have better blood sugar control on a high fat diet

High levels of von Willebrand Factor implicated in diabetes complications - high fat diets lower the levels of von Willebrand Factor

This study was published in Metabolism 1994 Nov;43(11):1406-9

Study title and author:
Decrease in von Willebrand factor levels after a high-monounsaturated-fat diet in non-insulin-dependent diabetic subjects.

Rasmussen O, Thomsen C, Ingerslev J, Hermansen K.
Medical Department of M (Diabetes & Endocrinology), Aarhus Kommunehospital, Denmark.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7526126

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.

Links to other studies:
A high fat/low carbohydrate diet reduces high blood sugar levels
High fat diets reduce dangerous C-reactive protein levels by 52.6%
Professor says that low-carbohydrate, high-fat diets are the preferred method for treating type 2 diabetes

High fat diets may be beneficial in the treatment of diabetes

This paper was published in Diabetes Care 2009 May;32(5):959-65

Study title and authors:

Influence of fat and carbohydrate proportions on the metabolic profile in patients with type 2 diabetes: a meta-analysis.

Kodama S, Saito K, Tanaka S, Maki M, Yachi Y, Sato M, Sugawara A, Totsuka K, Shimano H, Ohashi Y, Yamada N, Sone H.

Department of Lifestyle Medicine and Applied Nutrition, Ochanomizu University, Tokyo, Japan.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19407076

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.

Links to other studies:
Diabetes rates have tripled since the low fat crusade started in 1977
High fat, low carbohydrate diets are an effective tool in the treatment of diabetes
High dietary intake of fructose leads to diabetes

Higher-fat diets are a more effective treatment for diabetes than low-fat diets

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.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15331203

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.

Links to other studies:
Diabetes treated successfully by high fat, low carbohydrate diets
High fat/low carbohydrate diet decreases risk of heart disease
The case for high fat/low carbohydrate diets in diabetes management

High fat diets have beneficial effects in the treatment 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 can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8117360

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 diets consisted of:
(i) 50% carbohydrate, 20% protein, 30% fat (high carbohydrate diet).
(ii) 30% carbohydrate, 20% protein, 50% fat (high fat diet).

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.

Links to other studies:
A high fat/low carbohydrate diet reduces high blood sugar levels
High fat, low carbohydrate diets are an effective tool in the treatment of diabetes
High-carbohydrate diets cause a significant rise in blood sugar

Diets high in fat and low in carbohydrate may decrease the risk of diabetes

This study was published in the American Journal of Clinical Nutrition 2008 Feb;87(2):339-46

Study title and authors:
Low-carbohydrate-diet score and risk of type 2 diabetes in women.

Halton TL, Liu S, Manson JE, Hu FB.
Department of Nutrition, Harvard School of Public Health, Boston, MA 02215, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18258623

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.

Low-fat, high-carbohydrate diets, similar in composition to the recommendations of the American Diabetes Association, have deleterious health effects when consumed by patients with type 2 diabetes

This study was published in the American Journal of Medicine 1987 Feb;82(2):213-20

Study title and authors:

Deleterious metabolic effects of high-carbohydrate, sucrose-containing diets in patients with non-insulin-dependent diabetes mellitus.

Coulston AM, Hollenbeck CB, Swislocki AL, Chen YD, Reaven GM.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/3544839

The effects of variations in dietary carbohydrate and fat intake were studied in patients with type 2 diabetes. Two test diets were utilized, and they were consumed over two 15-day periods. One diet was low in fat and high in carbohydrate, and corresponded closely to recent recommendations made by the American Diabetes Association, the other diet was higher in fat.

The diets consisted 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) Unhealthy high glucose and insulin levels were significantly higher when patients consumed the low fat diet compared to the high fat diet.
(b) Unhealthy high triglyceride levels were higher when patients consumed the low fat diet compared to the high fat diet.
(c) Levels of the healthy high density lipoprotein (HDL) cholesterol were reduced when patients consumed the low fat diet compared to the high fat diet.

The results of this study document that low-fat, high-carbohydrate diets, similar in composition to the recommendations of the American Diabetes Association, have deleterious health effects when consumed by patients with type 2 diabetes.

Obese and diabetic patients lose more weight on a high fat diet compared to a high carbohydrate diet

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 can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15148064

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.

Type I diabetics have better blood sugar control on a high fat 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.

McCulloch DK, Mitchell RD, Ambler J, Tattersall RB.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2991051

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.

High-fat, carbohydrate-restricted diets are a superior treatment option for type 2 diabetes compared to a low-calorie, low fat diet

This study was published in the New England Journal of Medicine 2003 May 22;348(21):2074-81

Study title and authors:

A low-carbohydrate as compared with a low-fat diet in severe obesity.

Samaha FF, Iqbal N, Seshadri P, Chicano KL, Daily DA, McGrory J, Williams T, Williams M, Gracely EJ, Stern L.

Philadelphia Veterans Affairs Medical Center, University of Pennsylvania Medical Center, Philadelphia, USA. rick.samaha@med.va.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12761364

This study investigated the effects of a carbohydrate-restricted diet or a calorie- and fat-restricted diet on severely obese people. The trial lasted for six months and included 132 severely obese subjects with an average body-mass index of 43 and a high prevalence of diabetes (39 percent) or the metabolic syndrome (43 percent).

The subjects were assigned to either of two diets:
(i) The subjects assigned to the low-fat diet received instruction in accordance with the obesity-management guidelines of the National Heart, Lung, and Blood Institute, including caloric restriction sufficient to create a deficit of 500 calories per day, with 30 percent or less of total calories derived from fat. (Low fat diet).
(ii) The subjects assigned to the low-carbohydrate diet were instructed to restrict carbohydrate intake to 30 g per day or less. No instruction on restricting total fat intake was provided. (High fat diet).


The study found:
(a) Those on the high fat diet lost an extra 3.9 kg (8.6 lb) compared to those on the low fat diet.
(b) The high unhealthy triglyceride levels of those on the high fat diet decreased by an extra 31 mg/dL (.35 mmol/l) compared to those on the low fat diet.
(c) The high unhealthy Hb1AC levels decreased by .6% in those on the high fat diet, whereas Hb1AC levels remained the same in those on the low fat diet.
(d) The unhealthy high glucose levels of those on the high fat diet decreased by an extra 9 mg/dL (.5 mmol/l) compared to those on the low fat diet.
(e) There was a greater increase in insulin sensitivity in those on the high fat diet compared to those on the low fat diet.


The results of this study show how a high-fat, carbohydrate-restricted diet is a superior treatment option for type 2 diabetes compared to a low-calorie, low fat diet.

Professor says that low-carbohydrate, high-fat diets are the preferred method for treating type 2 diabetes

This paper was published in the Scandinavian Cardiovascular Journal 2008 Aug;42(4):256-63

Study title and authors:

Carbohydrate restriction as the default treatment for type 2 diabetes and metabolic syndrome.

Feinman RD, Volek JS.

Department of Biochemistry, SUNY Downstate Medical Center, 450 Clarkson Avenue, Brooklyn, New York 11203, USA. rfeinman@downstate.edu

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18609058

Professor Richard Feinman reviews the role of low carbohydrate diets in relation to treatment of diabetes and metabolic syndrome.

He found:

• Dietary carbohydrate restriction in the treatment of diabetes and metabolic syndrome is based on an underlying principle of control of insulin secretion and the theory that insulin resistance is a response to chronic high blood glucose levels and high insulin levels.
• This theory has substantial experimental support.
• This theory has generally been opposed by health agencies because of concern that carbohydrate will be replaced by fat, particularly saturated fat, thereby increasing the risk of heart disease as dictated by the so-called diet-heart hypothesis. However recent data shows that, in fact, substitution of fat for carbohydrate generally improves heart disease risk factors.
• Removing the barrier of concern about dietary fat makes carbohydrate restriction the preferred method for treating type 2 diabetes and metabolic syndrome.
• Low carbohydrate, high fat diets are shown to improve blood glucose control, lower HbA1C levels and reduce the need for diabetes medication.

This review find that a low carbohydrate, high fat diet is the preferred method for treating type 2 diabetes.

High-fat diets are better than high-carbohydrate diets in the treatment of type 2 diabetes

This study was published in the New England Journal of Medicine 1988 Sep 29;319(13):829-34

Study title and authors:

Comparison of a high-carbohydrate diet with a high-monounsaturated-fat diet in patients with non-insulin-dependent diabetes mellitus.

Garg A, Bonanome A, Grundy SM, Zhang ZJ, Unger RH.

Center for Human Nutrition, University of Texas Southwestern Medical Center, Dallas 75235-9052.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/3045553

The study compared the effects of a high-carbohydrate diet with a high-fat diet in 10 patients with type 2 diabetes receiving insulin therapy. The patients were assigned to receive first one diet and then the other, each for 28 days.

The diets were:
(i) 60% carbohydrate, 15% protein, 25% fat (high carbohydrate diet).
(ii) 35% carbohydrate, 15% protein 50% fat (high fat diet).

The study found:
(a) As compared with the high-carbohydrate diet, the high-fat diet resulted in lower average glucose levels and reduced insulin requirements.
(b) As compared with the high-carbohydrate diet, the high-fat diet reduced unhealthy triglyceride levels by 25%.
(c) As compared with the high-carbohydrate diet, the high-fat diet reduced unhealthy lower very-low density lipoprotein (VLDL) levels by 35%.
(d) As compared with the high-carbohydrate diet, the high-fat diet increased healthy high density lipoprotein (HDL) levels by 13%.

The results of this study indicate that a high-fat diet is better than a high-carbohydrate diet in the treatment of type 2 diabetes. 

High fat, low carbohydrate diets are an effective tool in the treatment of diabetes

This study was published in Upsala Journal of Medical Sciences 2005;110(2):179-83

Study title and authors:
Lasting improvement of hyperglycaemia and bodyweight: low-carbohydrate diet in type 2 diabetes. A brief report.

Nielsen JV, Jönsson E, Nilsson AK.
Dept of Medicine, Blekingesjukhuset, Karlshamn, Sweden. jorgen.vesti-nielsen@ltblekinge.se

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16075898

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.

The diets were made up of the following:

• 1800 daily calories men, 1600 daily calories women, 20% carbohydrate, 30% protein, 50% fat (high fat diet).
• 1600-1800 daily calories men, 1400-1600 daily calories women, 60% carbohydrate, 15% protein, 25% fat (high carbohydrate diet).

After 6 months the results of the study revealed:

• Fasting blood glucose levels had decreased by 2.8 mmol/l (50.4 mg/dL) more on the high fat diet compared to the high carbohydrate diet.
• HbA1-C levels had decreased .8% more on the high fat diet compared to the high carbohydrate diet.
• Those on the high fat diet lost 9.6 kg (21 lbs) more than those on the high carbohydrate diet, despite having a slightly higher calorie intake.

Nielsen concludes; "A low-carbohydrate diet is an effective tool in the treatment of obese patients with type 2 diabetes."

High fat diets reduce dangerous C-reactive protein levels by 52.6%

This study was published in Diabetologia 2005 Jan;48(1):8-16

Study title and authors:

Comparison of high-fat and high-protein diets with a high-carbohydrate diet in insulin-resistant obese women.

McAuley KA, Hopkins CM, Smith KJ, McLay RT, Williams SM, Taylor RW, Mann JI

Edgar National Centre for Diabetes Research, Medical and Surgical Sciences, University of Otago, PO Box 56, Dunedin, New Zealand. kirsten.mcauley@stonebow.otago.ac.nz

This study can be accessed at: http://www.springerlink.com/content/1abv5hablr8veyrm/fulltext.html

High levels of C-reactive protein and triglycerides are associated with an increased risk of heart disease. See here and here.

This study investigated the effects of 3 diets on diabetes and heart disease risk factors, such as weight, triglyceride levels and C-reactive protein levels in 96 overweight insulin-resistant women.

The diets were either:
(i) High-carbohydrate, high-fibre diet
(ii) High-protein diet
(iii) High-fat diet

The study found:
(a) When compared with the high carbohydrate diet, the high fat and high protein diets were shown to produce significantly greater reductions in weight loss.
(b) When compared with the high carbohydrate diet, the high fat and high protein diets were shown to produce significantly greater reductions in triglyceride levels.
(c) All diets reduced C-reactive protein levels. The high carbohydrate diet reduced them by 14.8% and the high protein diet by 17.3%. However by far the largest decrease in the dangerous C-reactive protein levels was on the high fat diet, with a 52.6% reduction.

This study reveals how a high fat diet is effective in reducing the risk of heart disease, with weight loss and the reduction of heart disease risk factors such as triglyceride and C-reactive protein levels.

High carbohydrate diet leads to adverse health effects

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).

This paper can be accessed at: http://jama.ama-assn.org/content/271/18/1421.abstract

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.

Garg aptly comments that the results of the high carbohydrate diet "may not be desirable" because:-

High triglyceride levels are associated with non alcoholic fatty liver disease, heart failure, diabetes and heart disease.

High, very low-density lipoprotein cholesterol (VLDL) levels are associated with diabetes, heart disease and stroke.

High insulin levels are associated with heart disease, cancer, high blood pressure and obesity.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Sausages with parsnip mash and mushrooms

Ingredients:

Food Mall: Sausages

•12 large good quality beef or pork sausages;

•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.

Sausages with Parsnip Mash and Mushrooms

High-carbohydrate diets cause a significant rise in blood sugar

This study was published in Diabetes Care 1992 Nov;15(11):1572-80

Study title ans authors:

Effect of high carbohydrate intake on hyperglycemia, islet function, and plasma lipoproteins in NIDDM.

Garg A, Grundy SM, Koffler M.

Veterans Administration Medical Center, Center for Human Nutrition, Dallas, Texas.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1468287

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.

The diets were:

(i) 65% carbohydrate, 20% fat (high carbohydrate diet).

(ii) 38% carbohydrate, 45% fat (high fat diet).

The study found:

(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.

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High fat dairy consumption LOWERS the risk of diabetes

Published in the Ann Intern Med. 2010 Dec 21;153(12):790-9.

Trans-palmitoleic acid, metabolic risk factors, and new-onset diabetes in U.S. adults: a cohort study.
Mozaffarian D, Cao H, King IB, Lemaitre RN, Song X, Siscovick DS, Hotamisligil GS.
Brigham and Women's Hospital, Harvard Medical School, and Harvard School of Public Health, Boston, Massachusetts 02115, USA. dmozaffa@hsph.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21173413

The study found that whole fat dairy consumption was most strongly associated with higher trans-palmitoleate levels.

Higher levels of trans-palmitoleate were associated with a lower BMI, a lower waist circumference, lower total cholesterol and lower levels of C-reactive protein (a marker of inflammation).

In people who did not have diabetes at the start of the study, greater levels of trans-palmitoleate were associated with a lower risk of new-onset diabetes over the subsequent 10 years.

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