- People with type 2 diabetes are at increased risk of developing high cholesterol, which is a risk factor for heart disease.
- Traditionally, a high-carbohydrate, low-fat diet was thought to be optimal for people with type 2 diabetes.
- Over the past few years, several studies have shown that a low-carbohydrate, high-fat diet may be beneficial for people with type 2 diabetes.
- Replacing some carbohydrates in the diet of people with type 2 diabetes with protein and fat may help improve cholesterol levels, according to a new study.
Previous research has also shown that people with type 2 diabetes have the following symptoms: Increased risk Prevents the development of high cholesterol, which is a risk factor for heart disease.
Both type 2 diabetes and high cholesterol can often be managed with dietary and lifestyle changes. traditionallya high-carbohydrate, low-fat diet with healthy carbohydrate sources and fiber-rich foods was thought to be optimal for people with type 2 diabetes.
Over the past few years, several studies have shown that a low-carbohydrate, high-fat diet may be beneficial for people with type 2 diabetes.
A study published in January 2023 found that 51% of study participants achieved remission of type 2 diabetes after following a low-carbohydrate diet. A study published in October 2024 reports that consuming a low-carbohydrate diet may improve beta cell function in people with type 2 diabetes, making it easier to manage the disease.
Now, a new study was recently published. American Journal of Clinical Nutrition added to this body of research, stating that replacing some carbohydrates with protein and fat in the diets of people with type 2 diabetes may help improve cholesterol levels.
This new study comprises the results of two separate studies completed at Copenhagen University Hospital Bispebjar in Denmark.
The first isoenergetic (Iso) study involved 30 participants with type 2 diabetes who aimed to maintain their current body weight, while the second hypoenergetic (Hypo) study included 30 participants with type 2 diabetes who aimed to maintain their current weight. Seventy-two targeted participants with type 2 diabetes participated.
In both studies, participants were provided with all their meals, either a reduced carbohydrate high protein (CRHP) diet or a traditional diabetic diet, for 6 weeks.
Here is the breakdown of the macronutrients:
- High protein diet with reduced carbohydrates: 30% of calories come from carbohydrates, 30% from protein, and 40% from fat
- Conventional diabetic diet: 50% of calories come from carbohydrates, 17% from protein, and 33% from fat.
Analyzing the Hypo Study, weight loss with the CRHP diet tended to decrease TRL and LDL levels and increase HDL compared to the same amount of weight loss with a conventional diabetic diet.
However, in the Hypo study, the metabolic effects of the CRHP diet compared to the conventional diabetic diet were less pronounced. The researchers suggest that this is because weight loss in both dietary groups effectively improved cholesterol and lipoprotein levels, possibly outweighing the effects of differences in dietary macronutrients.
In both studies, researchers also found that consuming a CRHP diet was associated with lower CRHP.
Today's medical news I talked to Dr. Yuming Neeboard-certified cardiologists and lipid specialists at MemorialCare Heart and Vascular Institute at Orange Coast Medical Center in Fountain Valley, California, described the study.
“This finding is a little unusual because low-carbohydrate diets typically involve higher fat intake, and higher intakes of fat and cholesterol tend to lead to higher cholesterol levels. We would love to see it replicated, but we don't know if it will actually lead to a reduction in cardiovascular disease. That's controversial, because we know that diets that are generally high in carbohydrates and low in fat, such as the Mediterranean diet, tend to be associated with a small reduction in cardiovascular disease. My first reaction is definitely interesting and probably warrants a follow-up.”
— Dr. Yuming Nee
“We know that people with type 2 diabetes have an increased risk of cardiovascular disease, regardless of their cholesterol levels. This is because the glucose in the blood can damage the lining of blood vessels. “It's called damage,” he continued. “And when a blood vessel is damaged, inflammation occurs in the area and cholesterol plaques form in the area, which increases the chance of heart attack or stroke.”
“What you eat is so important to your health, so it's always important to study your eating patterns,” Nee said.
“You might think that something as important as what we do every day, many times a day, would make it clear what kind of healthy eating habits we should pursue, but in reality… There are still some unanswered questions because research in this area is challenging, so any research that can help us determine exactly what is considered the most heart-healthy diet. I hope there is a result,” he added.
MNT I also talked to Monique Richard, MS, RDN, LDNA registered dietitian nutritionist and owner of Nutrition-In-Sight, she offers tips on the best carbohydrates for readers with type 2 diabetes or pre-diabetes.
“When working with people with prediabetes or diabetes, the first line of effort in addressing blood sugar control is adjusting carbohydrate intake and educating them about why it's important (hint, carbohydrates are linked to glucose. (which affects the regulation of blood sugar levels), the variation between carbohydrate food groups (the carbohydrate profile of a donut is very different from the carbohydrate content of broccoli or potatoes), and all the nuances in between. ” explained Richard.
“Cutting out carbohydrates completely isn't usually beneficial in the long run. We need carbohydrates for a variety of reasons, including fuel, brain health, and dietary fiber. But it makes a huge difference. What can change is the type, quantity, and quality of carbohydrates that each person needs, along with protein and fat.
— Monique Richard, MS, RDN, LDN
Richard suggested that focusing on foods that are naturally low in carbohydrates and high in fiber has proven beneficial.
- leafy vegetables
- tomato
- carrot
- onion
- cabbage
- cucumber
- green pepper
- celery
- cauliflower
- broccoli
Richard also advised to keep in mind the following when eating carbohydrate-rich foods such as:
- To increase dietary fiber, eat potatoes (sweet, russet, etc.) with their skins on (after washing) and use other toppings besides butter, cheese, and bacon. You may want to experiment with mustard, herbs such as chives or parsley, spices, or barbecue sauce.
- Substituting spaghetti squash, cauliflower, or shirataki for pasta will significantly reduce carbohydrates and add beneficial nutrients.
“When educating clients and patients about carbohydrates, I tell them, 'Nothing is off the table' (just kidding). It's not just the portion size that matters, it's how the food acts in the body. “One diabetic patient may have a very different blood sugar response from pizza compared to another diabetic patient,” Richard said.
“To understand how the distribution of macronutrients affects you, we need information from a continuous glucose monitor (CGM) and all the factors that can influence you as an individual (genetics, activity, current You need to understand your health status, weight, hydration status, etc.) and then understand how that affects your meals and snacks. For many, it can be very overwhelming, but as a Registered Dietitian (RDN), I'm here to support you, guide you and help you navigate your way,” adds Richard. Ta
