Emerging research from Copenhagen University Hospital Bispebjerg in Denmark indicates a promising link between low-carb, high-protein diets and improved cholesterol levels in individuals managing type 2 diabetes.
Recent studies underscore the heightened risk of high cholesterol among those with type 2 diabetes, a condition marked by challenges in controlling blood sugar levels. Traditionally, a diet high in carbohydrates and low in fat was recommended for managing this condition. However, newer research suggests that diets lower in carbohydrates and higher in fats and proteins may offer additional benefits.
The study in question involved two distinct trials. In the Isoenergetic (Iso) study, 30 participants maintained their weight while consuming meals provided to them, either following a carbohydrate-reduced high-protein (CRHP) diet or a conventional diabetes diet over six weeks. Meanwhile, the Hypoenergetic (Hypo) study focused on 72 participants aiming for weight loss under the same dietary conditions.
For the CRHP diet, participants consumed 30% of their calories from carbohydrates, 30% from protein, and 40% from fats. In contrast, the conventional diabetes diet consisted of 50% carbohydrates, 17% protein, and 33% fats. Notably, findings from the Iso study highlighted reductions in ‘bad’ cholesterol, specifically triacylglycerol-rich lipoproteins, apolipoprotein B, and LDL cholesterol, alongside an increase in ‘good’ HDL cholesterol for those on the CRHP diet, relative to the conventional diet group.
The Hypo study showed that weight loss contributed to decreased LDL and TRL levels and an increase in HDL among CRHP diet followers, although differences were less pronounced due to weight loss benefits shared across both dietary groups. Interestingly, the CRHP diet also appeared to lower intrahepatic triacylglycerol, suggesting improved liver fat balance.
Dr. Yu-Ming Ni, a cardiologist not involved in the study, cautioned that while these findings are intriguing, more extensive research is needed to establish the long-term impact on cardiovascular disease risk. Dr. Ni mentioned, “Usually low carbohydrate diets come with higher fat intake, so this finding would be unusual. I’d like to see it replicated in larger studies.”
Further insights from nutrition expert Monique Richard emphasize the importance of choosing quality carbohydrates. Richard advises incorporating high-fiber vegetables, such as leafy greens and broccoli, into one’s diet, which can help manage glucose levels.
Ultimately, while low-carb diets offer potential, particularly in cholesterol management for type 2 diabetes patients, experts recommend personalized dietary approaches based on individual health needs and conditions.
The recent studies present an interesting perspective on dietary management of cholesterol in individuals with type 2 diabetes. While the results highlight the potential benefits of a low-carb, high-protein diet, this approach requires further exploration to confirm its efficacy and safety on a broader scale. Consultation with healthcare professionals remains crucial in devising a dietary plan that caters to individual health profiles.
Source: Medicalnewstoday
