Low fat diets induce unhealthy effects in type two diabetics

This study was published in Diabetes Care 1990 Apr;13(4):446-8

Study title and authors:

Effects of changing amount of carbohydrate in diet on plasma lipoproteins and apolipoproteins in type II diabetic patients.

Rivellese AA, Giacco R, Genovese S, Patti L, Marotta G, Pacioni D, Annuzzi G, Riccardi G.

Institute of Internal Medicine and Metabolic Diseases, 2nd Medical School, Naples, Italy.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2318105

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.

Old stone age diets lower the risk of heart disease and diabetes

This study was published in Cardiovascular Diabetology 2009 Jul 16;8:35

Study title and authors:

Beneficial effects of a Paleolithic diet on cardiovascular risk factors in type 2 diabetes: a randomized cross-over pilot study.

Jönsson T, Granfeldt Y, Ahrén B, Branell UC, Pålsson G, Hansson A, Söderström M, Lindeberg S.

Source

Department of Clinical Sciences, Lund, Lund University, Box 117, 221 00 Lund, Sweden. Tommy.Jonsson@med.lu.se

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19604407

The aim of the study was to compare the effects of a Paleolithic "Old Stone Age" diet and a low fat diabetes diet in patients with type II diabetes not treated with insulin. The study include 13 type II diabetic patients who consumed each diet for three months.

The diets comprised of:

(i) "Old stone age diet". 32% carbohydrate, 24% protein 39% fat. Meat consumption was 90% higher, egg consumption 163% higher and cholesterol consumption was 58% higher on the "old stone age diet" compared to the low fat diabetes diet. Also no sweetened drinks were consumed.

(ii) Low fat diabetes diet. 42% carbohydrate, 20% protein, 34% fat. Cereals consumption was 1463% higher, bread consumption 240% higher and potato consumption was 116% higher on the low fat diabetes diet compared to the "old stone age diet." Also 38 grams per day of sweetened drinks were consumed.

The study found:

(a) Compared to the diabetes diet, the old stone age diet resulted in 0.4% lower HbA1c levels.

(b) Compared to the diabetes diet, the old stone age diet resulted in 0.4 mmol/l (35 mg/dL) lower triglyceride levels.

(c) Compared to the diabetes diet, the old stone age diet resulted in 4 mmHg lower diastolic blood pressure levels.

(d) Compared to the diabetes diet, the old stone age diet resulted in an extra 3 kg in weight loss.

(e) Compared to the diabetes diet, the old stone age diet resulted in .08 mmol/l (3 mg/dL) higher levels of high density lipoprotrin (HDL) cholesterol.

All the measurements above show, that for patients with type II diabetes, the "old stone age diet" lowers the risk of heart disease and diabetes compared to a low fat diabetes diet.

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.

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.

High-carbohydrate, low-fat diets increase the risk of heart disease in diabetic patients

This study was published in Diabetes Care 1989 Feb;12(2):94-101

Study title and authors:

Persistence of hypertriglyceridemic effect of low-fat high-carbohydrate diets in NIDDM patients.

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

Department of Medicine, Stanford University School of Medicine, California.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2539286

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.

 

The diets were either:

• 60% carbohydrate, 20% protein, 20% fat (high-carbohydrate diet).
• 40% carbohydrate, 20% protein, 40% fat (high-fat diet).

The study found:

• The (bad) blood glucose and insulin concentrations were significantly elevated throughout the day when patients consumed the high-carbohydrate diet.
• The (bad) triglyceride concentrations increased by 30% when patients consumed the high-carbohydrate diet.
• The (bad) Very low density lipoprotein (VLDL) cholesterol was significantly increased when patients consumed the high-carbohydrate diet.
• The (good) High density lipoprotein (HDL) cholesterol levels were significantly decreased when patients consumed the high-carbohydrate diet.

This study shows that a high-carbohydrate, low-fat diet increases the risk of heart disease in diabetic patients. 

LDL cholesterol size: does it matter?

This post features a synopsis about a study published in Swiss Medical Weekly 2 0 0 4 ; 1 3 4 : 7 2 0 – 7 2 4 and a recipe for pork and chicken stir fry

Study title and authors:                                                                                                          Books:

LDL size: does it matter?
Kaspar Berneisa, Manfredi Rizzob
a University Hospital Bruderholz, Department of Internal Medicine, Switzerland
b Department of Clinical Medicine and Emerging Diseases, University of Palermo, Italy

This paper can be accessed at: http://www.endokrinologie-dim.usz.ch/Documents/HealthProfessionals/Fortbildungsartikel/LDLsize.pdf

Berneisa reviewed the evidence concerning LDL cholesterol size and disease.

There are basically two different types of low density lipoprotein cholesterol (LDL). These are classified as (good) pattern A which are large and 'fluffy' and (bad) pattern B which are small and 'dense'.

Berneisa notes that:
(a) Pattern B small dense LDL have been accepted as a heart disease risk factor.
(b) Pattern B small dense LDL are associated with a greater than two fold increased risk for developing type 2 diabetes.
(c) It has been shown that a very low fat, high carbohydrate diet can increase pattern B LDL.
(d) High fat diets are associated with an increase of pattern A large LDL and a decrease of pattern B small dense LDL.

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Recipe of the day

Pork and Chicken Stir Fry

Serves 6

Ingredients:

1 lb boneless chicken                                                                                      Food Mall: Pork Chops

1 lb boneless pork chops

1 12 oz pre-cut broccoli

1 12 oz julienne vegetable mix

1 6 oz container whole button mushrooms

5 T olive oil

1 t pepper

2 T chopped garlic

1 t crushed red pepper

1 T roasted sesame seeds

Instructions:

Preheat 12 inch non-stick skillet or wok to medium high.

In batches so as not to crowd, stir fry chicken and pork with olive oil and pepper (3 batches requires 1 T olive oil for each). Takes 1-2 minutes for each batch.

Remove cooked meat from pan and set aside.

Add 1 T olive oil to pan with broccoli and julienne vegetables. Cover skillet with lid 3 - 4 minutes.

Remove lid and stir fry by tossing consistently for 1 minute. Clear area in center of pan with spoon and add garlic and red pepper. Cook 1 minute. Toss and then add mushrooms, olive oil and stir fried meat back to pan. Cover and heat 2-3 minutes.

Turn off heat and transfer stir fry to large serving platter and garnish with roasted sesame seeds.

The case for high fat/low carbohydrate diets in diabetes management

This post contains a summary of a paper published in Nutrition & Metabolism 2005, 2:16 and a recipe for salmon and garlic spinach.

Study title and authors:
The case for low carbohydrate diets in diabetes management

Surender K Arora and Samy I McFarlane

Division of Endocrinology, Diabetes and Hypertension, SUNY Downstate Medical Center, and Kings County Hospital Center, Brooklyn, NY 11203 NY 11203, USA

This paper can be accessed at:http://www.nutritionandmetabolism.com/content/2/1/16 
  
This paper reviewed the evidence of low fat/high carbohydrate diets and high fat/low carbohydrate diets in the management of diabetes.

The review found:
(a) Low fat/high carbohydrate diets raise blood glucose levels which increases the risk of heart disease, high blood pressure, obesity and diabetes.
(b) The current epidemic of obesity and diabetes over the last 30 years has coincided with a significant decline in fat consumption and an increase in carbohydrate consumption.
(c) Evidence from trials has shown that the high fat/low carbohydrate diet is more effective than the low fat/high carbohydrate diet in the treatment of diabetes.
E.g. High fat/ low carbohydrate diets:
(i) Result in more weight reduction.
(ii) Have a greater improvement in various cholesterol values.
(iii) Control blood pressure.
(iv) Reduce triglycerides.
(v) Increase high density lipoprotein (HDL) cholesterol levels.#
(d) Scientific evidence has shown the traditional low fat/high carbohydrate diet treatment for diabetes has an ambiguous record at best.
(e) The objections to a high fat/low carbohydrate diet have very little scientific basis.

The findings of the paper are that some form of high fat/low carbohydrate diet is a viable option for patients with diabetes.

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Recipe of the day

Salmon and Garlic Spinach

Ingredients:

Food Mall: Salmon Fillets

◦3T + 2T fat

◦2 salmon fillets
◦S&P
◦1/2 lb. fresh spinach
◦3-5 gloves garlic, finely chopped

Method:
In a saute pan over medium high heat, melt about 3 T fat. Pat the salmon dry with a paper towel and sprinkle with S&P. Place the wing in the pan and saute for about 7 minutes, flip once you see a little bit of color and saute on the other side. You shouldn’t see any pink or redness, if you do, cook it longer.

For the spinach, use the same saute pan and saute the garlic in about 2 T melted fat. Add the spinach all at once and let it sit for about 2-3 minutes. Then use some tongs or a spatula to turn it over so the fresh spinach gets wilted. This should take less than 10 minutes.

Salmon and Garlic Spinach



Low fat diets implicated in the rising epidemics of obesity, lipid abnormalities, type II diabetes, and metabolic syndromes

Published in the J Am Coll Cardiol, 2004; 43:731-733

The diet–heart hypothesis: a critique
Sylvan Lee Weinberg, MD, MACC*,*
* Dayton Heart Hospital, Dayton, Ohio, USA

The low-fat "diet–heart hypothesis" has been controversial for nearly 100 years. The low-fat–high-carbohydrate diet, promulgated vigorously by the National Cholesterol Education Program, National Institutes of Health, and American Heart Association since the Lipid Research Clinics-Primary Prevention Program in 1984, and earlier by the U.S. Department of Agriculture food pyramid, may well have played an unintended role in the current epidemics of obesity, lipid abnormalities, type II diabetes, and metabolic syndromes. This diet can no longer be defended by appeal to the authority of prestigious medical organizations or by rejecting clinical experience and a growing medical literature suggesting that the much-maligned low-carbohydrate–high-protein diet may have a salutary effect on the epidemics in question.

This paper can be accessed at: http://content.onlinejacc.org/cgi/content/abstract/43/5/731

Weinberg reports that the low-fat diet dogma may well have played an unintended role in the current epidemics of obesity, lipid abnormalities, type II diabetes, and metabolic syndromes.

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High fat/low carbohydrate diet decreases risk of heart disease

This post includes a summary of a study published in the The Journal of Clinical Endocrinology & Metabolism Vol. 89, No. 6 2717-2723 and a recipe for sun dried tomato chicken bake.

Study title and authors:

Comparison of a Low-Fat Diet to a Low-Carbohydrate Diet on Weight Loss, Body Composition, and Risk Factors for Diabetes and Cardiovascular Disease in Free-Living, Overweight Men and Women

Kelly A. Meckling, Caitriona O’Sullivan and Dayna Saari

Department of Human Biology and Nutritional Sciences, University of Guelph, Guelph, N1G 2W1 Ontario, Canada

This study can be accessed at: http://jcem.endojournals.org/cgi/content/abstract/89/6/2717

31 overweight and obese men and women (24 – 61 yearsr of age) were recruited into a 10 week trial to compare the effects of a low fat/high carbohydrate vs. a high fat/low carbohydrate diet on weight loss and other risk factors for diabetes and heart disease.  

Books:

The diets consisted of:

(i) 61.9% carbohydrate, 19.5% protein, 17.8% fat (low fat/high carbohydrate diet)

(ii) 15.4% carbohydrate, 26.2% protein, 55.5% fat (high fat/ low carbohydrate dit)

Over the course of the trial:

The low fat diet consisted up to 2540 calories daily.

The low carb diet consisted up to 3195 calories daily.

The diabetes and heart disease risk factors were affected as following:

(a) Those on the high fat/low carbohydrate diet lost more weight than those on the low fat/high carbohydrate diet.

(b) Those on the high fat/low carbohydrate diet had lower levels of the (bad) triglycerides than those on the low fat/high carbohydrate diet.

(c) Those on the high fat/low carbohydrate diet had higher levels of the beneficial high density lipoprotein (HDL) cholesterol than those on the low fat/high carbohydrate diet.  

Despite eating more daily calories the patients on the high fat/low carbohydrate diet lost slightly more weight, and they had improvements in other factors which lowered their risk of suffering from heart disease or diabetes.

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Recipe of the day

Sun Dried Tomato Chicken Bake

Ingredients:

2 lbs boneless chicken breasts cut in half

Food Mall: Boneless Chicken Breasts

8.5oz jar of julliane cut sun dried tomatoes

8 garlic cloves, sliced thin
2 tablespoons dried basil
Sea salt and black pepper to taste

Instructions:
Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

Sun Dried Tomato Chicken Bake

Diabetes treated successfully by high fat, low carbohydrate diets

This post contains a summary of a paper published in QJM: An International Journal of Medicine 2007 100(10):659-663 and a recipe for pork chops and sauerkraut.

Study title and authors:

Is there a role for low carbohydrate diets in the management of type 2 diabetes?

J. Worth1 and H. Soran2

From the 1Manchester Diabetes Centre, and 2Manchester Royal Infirmary, Manchester, UK

Books:

This paper can be accessed at: http://qjmed.oxfordjournals.org/cgi/reprint/100/10/659

The author notes that obesity associated diabetes accounts for the overwhelming majority of diabetes cases and obesity is the single most important modifiable risk factor for diabetes.

This paper reviewed the literature on the to compare effectiveness of high fat/low carbohydrate or low fat/high carbohydrate diets in the treatment of diabetes.

The review found:
(a) High fat/low carbohydrate diets do not increase heart disease risk.
(b) High fat/low carbohydrate diets are more effective at reducing weight and improving insulin sensitivity than low fat/high carbohydrate diets.


This review reveals that a high fat/low carbohydrate diet is more effective than a low fat/high carbohydrate diet in the treatment of diabetes.

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Recipe of the day

Pork Chops and Sauerkraut

Ingredients:

4 to 6 chops

Food Mall: Pork Chops

1 lb. of saurkraut

2 grated apples
1/3 cup of ketchup
garlic salt & pepper

Instructions:
Brown chops in olive oil. In baking pan mix saurkraut, grated apples, ketchup, garlic salt and pepper. Lay chops on top of kraut, cover and bake at 350 F. for 1 to 2 hours.

Pork Chops and Sauerkraut

Is LDL cholesterol, bad cholesterol?

Published in the Journal of American Physicians and Surgeons Vol 10 No 3 Fall 2005

LDL cholesterol: "Bad cholesterol" or Bad science
Anthony Colpo

Quote from the paper:

For the last four decades, the mainstream medical establishment has maintained that elevated serum cholesterol levels are a primary instigator of atherosclerosis and coronary heart disease (CHD). Millions of people worldwide have been convinced by extensive promotional campaigns that that the key to avoiding CHD is to reduce cholesterol levels by using lipid-lowering drugs and diets low in saturated fats. This campaign has produced billions in profits for drug companies and the manufacturers of low-fat food products.

The worlds current top-selling pharmaceutical, for example, is Pfizers cholesterol-lowering drug atorvastatin (Lipitor), which amassed $10.9 billion in sales in a single year, 2004.

While the war on cholesterol has proved to be extremely lucrative for the food and drug industries, it has delivered no benefit to public health. CHD is still the leading cause of death inWestern countries. While the number of deaths from CHD has indeed decreased since the late 1960s, total incidence of CHD has not declined.

If cholesterol reduction were effective in preventing CHD, then it would surely lower both fatal and nonfatal CHD. This has not happened. Modern medicine has made significant advances in extending the lives of those who have already had heart attacks, but it has failed to help people avoidCHD in the first place.

In addition, the relentless drive to steer people to low-fat, highcarbohydrate diets has been accompanied by a marked increase in the prevalence of obesity and diabetes. This increase has been so large that some predict the steady rise in life expectancy enjoyed by Americans during the last century may soon come to an end.

This paper can be accessed at: http://www.jpands.org/vol10no3/colpo.pdf

The author concludes that: "The concept that "LDL" is bad cholesterol is a simplistic and scientifically untenable hypothesis. The inordinate focus on cholesterol, a perfectly natural substance that performs many crucial functions in the body, has taken and continues to take valuable resources and attention away from factors more closely related to heart disease.

Independent-thinking practitioners must look at the readily available evidence for themselves, instead of relying on the continual stream of anticholesterol propaganda emanating from health authorities.”

By doing so, they will quickly realize that the LDL hypothesis is aggressively promoted for reasons other than public health".

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