A new study published in Annals of Internal Medicine reports that a low-carbohydrate, high-fat (LCHF) diet can result in improved weight loss and blood sugar control in patients with type 2 diabetes when compared to a high-carb, low-fat (HCLF) diet.
However, these beneficial changes did not last beyond the 6-month intervention period, indicating the necessity of long-term dietary modifications for sustained health benefits.
Study Design and Participants
Researchers from the University of Southern Denmark randomly assigned 165 people with type 2 diabetes to either an LCHF or an HCLF diet for 6 months.
Participants in both groups were instructed to consume the same amount of calories as their energy expenditure.
For those on the LCHF diet, 20% of their calories were to come from carbohydrates, 50-60% from fats, and 20-30% from protein.
Participants on the HCLF diet were advised to source about half of their calories from carbohydrates, with the remaining calories split evenly between fats and proteins.
Findings
The study found that individuals on the LCHF diet had a reduction in hemoglobin A1c (a measure of blood sugar control over time) by 0.59 percent more than those on the HCLF diet.
They also experienced an additional weight loss of 3.8 kg compared to those on the low-fat diet. Moreover, the LCHF group lost more body fat and had a greater reduction in waist circumference.
Both diet groups had higher levels of high-density lipoprotein cholesterol (the “good” cholesterol) and lower triglyceride levels at the end of the 6-month intervention.
Unfortunately, these improvements were not sustained 3 months post-intervention, highlighting the need for continuous dietary changes to maintain the health benefits.
Contrary to concerns about high fat intake’s potential impact on liver health, the researchers found no difference in the amount of liver fat or inflammation between the two groups, indicating that the LCHF diet did not adversely affect the liver.
Implications
Given the large number of people affected by type 2 diabetes globally, these findings underline the potential of dietary approaches in managing this condition.
The study’s results provide further evidence that a low-carb, high-fat diet can improve blood glucose control and support weight loss in individuals with type 2 diabetes.
However, long-term adherence to such dietary changes appears crucial for maintaining these health benefits.
If you care about diabetes, please read studies that MIND diet may reduce risk of vision loss disease, and Vitamin D could benefit people with diabetic neuropathic pain.
For more information about diabetes, please see recent studies that Vitamin E could help reduce blood sugar and insulin resistance in diabetes, and results showing diabetes drug metformin may slow down cognitive decline.
The study was published in the Annals of Internal Medicine.
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