The Impact of Low-carbohydrate Diets on Glycemic Control and Weight Management in Patients With Type 2 Diabetes
Section snippets
INTRODUCTION
Low-carbohydrate diets that provide < 45% of energy from carbohydrates have been a popular method for individuals with type 2 diabetes mellitus to achieve weight loss (1).Type 2 diabetes is a major health challenge in Canada, affecting > 4.1 % of adults or 1 063 698 persons in 2001 (2). However, its true prevalence is estimated to be > 7% (2.2 million people) based on population studies that indicate it to be > 30% higher than that derived from physicians' diagnoses (3). Furthermore, 80 to 90% of
METHODS
Relevant peer-reviewed papers published between 1979 and 2005 were searched using PubMed and the keywords "lowcarbohydrate," "high-protein," "weight-reducing diet" and "satiety." Reference to relevant published reviews, comments and editorials was also made. Twenty-three relevant papers were retrieved and reviewed.
Effect on diet quality
Low-carbohydrate diets, by definition, emphasize the consumption of protein, and limit fruit, vegetable, cereal and bread intake, primary sources of essential micronutrients, antioxidants, carotenoids, polyphenols, phytochemicals and fibre—all recognized for their health benefits (17) and their potential to reduce the risk of diabetes, some forms of cancer (18) and coronary heart disease (CHD) (19). Furthermore, in the event that meat is frequently chosen, epidemiological evidence suggests a
CONCLUSIONS
Few studies have explored the long-term effects of low-carbohydrate diets in persons with type 2 diabetes and none has been conducted in those with type 1 diabetes. Whether obese persons with type 2 diabetes can better adhere to energy-restricted diets when these diets are low in carbohydrate rather than low in fat, and whether insulin sensitivity and glycemic control can be improved independently of weight loss, remain to be demonstrated. Recent data indicate that the macronutrient composition
AUTHOR DISCLOSURES
No dualities of interest declared.
ACKNOWLEDGEMENTS
The authors acknowledge Josie Plescia for her secretarial expertise.
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2007, American Journal of Clinical Nutrition