While studies on the clinical effects of low carbohydrate, high fat diets or intermittent fasting are ongoing, the results of a study comparing diets suitable for diabetic patients have been released.
As a result of comparing low-carbohydrate and low-fat diets, the low-carbohydrate diet was more advantageous in terms of blood sugar stability.
The results of a comparative study of low-carbohydrate and low-fat diets for patients with type 2 diabetes, conducted by researchers including Barbara F. Oliveira from the University of British Columbia in Canada, were published in the international journal NUTRITION on the 29th ( doi.org/10.1016 /j.ajcnut.2023.04. 032).
As various diets for weight loss purposes emerge, studies on their clinical effects and the preparation of guidelines are on fire around the world.
In Korea, five professional societies, including the Korean Society of Endocrinology and the Diabetes Association, issued a joint statement on ‘low carbohydrates’, and last month, the Korean Obesity Society focused on the effectiveness of weight loss through low carbohydrate diets and developed a methodology to practice
As it is still unclear what the best possible diet is to reduce blood sugar volatility in patients with type 2 diabetes, the research team began to study the effect of low-carbohydrate and low-fat diets on blood sugar.
The low-carb breakfast contained 25 g protein, 8 g carbohydrate, and 37 g fat, 465 kcal or less, and the low-fat control group contained 20 g protein, 56 g carbohydrate, and 15 g fat, 450 kcal or less.
A total of 121 participants with type 2 diabetes (53% female, mean age 64) compared changes in HbA1c after a 3-month clinical trial comparing the two diets. The researchers collected continuous glucose monitoring, self-reported measurements, and dietary information throughout the clinical process.
As a result of the analysis, HbA1c decreased by 0.3% after 12 weeks on the low carbohydrate breakfast diet, but by 0.1% on the low fat diet.
In the secondary outcomes, weight and BMI decreased by approximately 1% and waist circumference by approximately 2.5 cm in each group at 12 weeks, and there was no significant difference between the two groups in hunger, satiety, or physical activity.
However, in terms of blood sugar stability, the low carbohydrate diet was advantageous.
As a result of measurement with 24-hour CGM data, the low-carbohydrate breakfast group had significantly lower average and maximum blood glucose, blood glucose volatility, and optimal blood glucose retention time than the control group.
“A low-carbohydrate breakfast appears to be an appropriate dietary strategy for reducing blood sugar volatility in people with type 2 diabetes compared to a low-fat diet,” the researchers concluded.
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