Low Carb or Low Fat: Which Is Better for Diabetics?
There have been many debates about whether a low carb diet is better than a low fat diet for diabetics. According to a recent study, it shows that diets low in carbohydrate content but rich in protein and fat do not appear to raise the risk of getting Type 2 diabetes among females.
Thomas Halton, the lead author of the study, said although this particular research may not be sufficient to change people’s perspective of the disease, they were very thrilled when it was found that diets low in animal fat are not necessarily better than those that have low carbohydrates in terms of preventing type diabetes. One particular meal plan that has significantly shown potential in protecting an individual from getting diabetes is a diet based on vegetables that has low carbohydrate content at the same time. This type of diet plan, which has a high level of vegetable protein as well as vegetable fat, provides the best nutritional benefit for diabetics and even for non-diabetics.
The study’s findings were interesting, since most health care professionals including nutritionists and doctors suggest diets low in fat to help prevent the development of Type 2 diabetes. However, according to Halton, what their study has shown is that a meal low in fat content does not actually help prevent Type 2 diabetes better than a diet low in carbs. While diets low in fat but high in carbohydrates are suggested more often, the effects of such diets in the long term are yet to be known. Those individuals who are compelled to decrease their carbohydrate consumption may generally take in many saturated fats and less of those foods high in fiber such as cereal, whole grains, vegetables, and fruits. Such regimens can actually increase a person’s weight and thus heighten the likelihood of getting type 2 diabetes.
The study involved 85,059 females. In the research, the association between the risk of getting diabetes and low carbohydrate diets were investigated. This study is a longitudinal one that included 20 years worth of data. The women who participated in the study were ranked depending on what they were eating, after which each of the subject’s low carb diet scores were calculated. This score was based on their consumption of fat, carbohydrates and protein. With this, the researchers were able to determine how closely each participant followed a diet low in carbohydrates. Higher scoring participants followed a low carb diet, while those who scored low means that a low fat diet is followed. What was found was that women who scored high did not have an increased risk of getting diabetes. Moreover, they had a further smaller risk when they consumed proteins and fats from vegetables rather than from animals.
What this study then suggests is that people should be more conscious of what they eat and their sources of nutrients so that they will have a better idea of the composition of their diets.
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