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.
The findings have been published in the journal Nature Medicine.
Editor’s note: Diabetes.co.uk has long been an advocate of a low carb way of eating. Last month our award-winning Low Carb Program received CE Mark approval and also the green light from QISMET for the NHS to recommend the program to patients.
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