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Danish study shows positive effects of low carb diet

Replacing pasta and potatoes with meat and eggs could significantly improve blood sugar levels in people with type 2 diabetes, according to Danish researchers.

By reducing energy obtained from starchy carbs and increasing protein intake, participants also reported feeling more full between meals.

The study adds to the growing array of evidence showing how low carb eating can improve health outcomes, particularly for people with type 2 diabetes.

A total of 16 people with type 2 diabetes aged 43-70 who were being treated with metformin either went onto a standard, higher-carbohydrate diet or a high-protein diet. The latter group reduced their energy from carbs from 29% to 16% and increased their energy from proteins from 31% to 54%.

The University of Copenhagen researchers revealed that those who followed the high-protein diet had reduced their glucose levels after eating by 18% and also lowered their total insulin by 22%, compared to those on the higher-carb diet.

They also found that levels of two other hormones involved in metabolism - glucose-dependent insulinotropic polypeptide and glucagon-like peptide 1 - increased by 35% and 17% respectively.

Furthermore, those on the high protein diet reported feeling fuller for longer in between each meal, reducing their urge to snack.

The researchers say more work must be carried out to investigate the effects of eating a high-protein diet on diabetes over a long-term basis.

https://www.diabetes.co.uk/news/201...t-96179087.html

Quote:

Br J Nutr. 2018 Apr;119(8):910-917. doi: 10.1017/S0007114518000521.

A carbohydrate-reduced high-protein diet acutely decreases postprandial and diurnal glucose excursions in type 2 diabetes patients.

Samkani A1, Skytte MJ1, Kandel D1, Kjaer S1, Astrup A2, Deacon CF3, Holst JJ3, Madsbad S4, Rehfeld JF5, Haugaard SB1, Krarup T1.
Author information

Abstract
The aim of the study was to assess whether a simple substitution of carbohydrate in the conventionally recommended diet with protein and fat would result in a clinically meaningful reduction in postprandial hyperglycaemia in subjects with type 2 diabetes mellitus (T2DM). In all, sixteen subjects with T2DM treated with metformin only, fourteen male, with a median age of 65 (43-70) years, HbA1c of 6·5 % (47 mmol/l) (5·5-8·3 % (37-67 mmol/l)) and a BMI of 30 (sd 4·4) kg/m2 participated in the randomised, cross-over study. A carbohydrate-reduced high-protein (CRHP) diet was compared with an iso-energetic conventional diabetes (CD) diet. Macronutrient contents of the CRHP/CD diets consisted of 31/54 % energy from carbohydrate, 29/16 % energy from protein and 40/30 % energy from fat, respectively. Each diet was consumed on 2 consecutive days in a randomised order. Postprandial glycaemia, pancreatic and gut hormones, as well as satiety, were evaluated at breakfast and lunch. Compared with the CD diet, the CRHP diet reduced postprandial AUC of glucose by 14 %, insulin by 22 % and glucose-dependent insulinotropic polypeptide by 17 % (all P<0·001), respectively. Correspondingly, glucagon AUC increased by 33 % (P<0·001), cholecystokinin by 24 % (P=0·004) and satiety scores by 7 % (P=0·035), respectively. A moderate reduction in carbohydrate with an increase in fat and protein in the diet, compared with an energy-matched CD diet, greatly reduced postprandial glucose excursions and resulted in increased satiety in patients with well-controlled T2DM.

https://www.ncbi.nlm.nih.gov/pubmed/29644957