Beneficial effects of a high fat, low carbohydrate diet on fat reduction in type 2 diabetic patients with obesity

This post includes a summary of a study published in Diabetes research and clinical practice Volume 65, Issue 3, Pages 235-241 September 2004 and a recipe for poached salmon and spinach.

Study title and authors:
Beneficial effect of low carbohydrate in low calorie diets on visceral fat reduction in type 2 diabetic patients with obesity
Yoh Miyashitaa, Nobukiyo Koidea, Masaki Ohtsukaa, Hiroshi Ozakia, Yoshiaki Itoha, Tomokazu Oyamaa, Takako Uetakeb, Kiyoko Arigab, Kohji Shiraia
Center of Diabetes, Endocrine and Metabolism, Sakura Hospital, School of Medicine, Toho University, 564-1 Shimoshizu, Sakura-City, Chiba 285-0841, Japan

This study can be accessed at: http://www.diabetesresearchclinicalpractice.com/article/S0168-8227(04)00042-7/abstract

Books:

The aim of this 4 week study was to compare the effects of a low calorie, higher fat/low carbohydrate diet and a low calorie, low fat/high carbohydrate diet on insulin sensitivity, high density (HDL) cholesterol levels and fat loss in 22 obese type 2 diabetic subjects.

The 2 diets comprised of:
(i) 1000 calories per day, protein 25%: carbohydrate 40%: fat 35% (higher fat diet)
(ii) 1000 calories per day, protein 25%: carbohydrate 65%: fat 10% (high carbohydrate diet)

The study found:
(a) The higher fat diet improved insulin sensitivity more than the high carbohydrate diet.
(b) High density lipoprotein (HDL) cholesterol increased by 15% in the higher fat diet group but not in the high carbohydrate diet group.
(c) The higher fat group lost more weight than the higher carbohydrate group.

The results of the study suggest that a low calorie, higher fat/low carbohydrate diet might be more effective treatment for a reduction in fat, improved insulin sensitivity and increased in HDL Cholesterol (good cholesterol) levels than a low calorie, low fat/high carbohydrate diet in obese subjects with type 2 diabetes.

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Recipe of the day

Poached Salmon and Spinach

Ingredients:

Food Mall: Salmon

• 1 1/2 c water

• 1/2 white wine
• 2 cloves garlic, minced
• 2 scallions, sliced
• 2 salmon steaks (4-6 oz each)
• 1 c spinach
• 1 pinch nutmeg
• 1 dash chili powder, to taste

Instructions:
Boil the water, wine, garlic, and scallions in a skillet. Add the salmon and return to a boil. Reduce the heat, cover, and simmer until the fish flakes easily with a fork. Cook the spinach, drain, and stir in the nutmeg. Preheat the broiler. Place the fish on a pan coated with oil, top with the spinach and chili powder and broil.