Diabetes patients health benefits from a high fat/low carbohydrate diet

This post contains a summary of a paper published in the Annals of Internal Medicine March 15, 2005 vol. 142 no. 6 403-411 and a recipe for harvest frittata.

Study title and authors:
Effect of a Low-Carbohydrate Diet on Appetite, Blood Glucose Levels, and Insulin Resistance in Obese Patients with Type 2 Diabetes

DVD:

Guenther Boden, MD; Karin Sargrad, MS, RD, CDE; Carol Homko, PhD, RN, CDE; Maria Mozzoli, BS; and T. Peter Stein, PhD

From Temple University School of Medicine, Philadelphia, Pennsylvania, and University of Medicine and Dentistry of New Jersey School of Osteopathic Medicine, Stratford, New Jersey.

This paper can be accessed at: http://www.annals.org/content/142/6/403.abstract       

The objective of the study was to determine effects of a strict high fat/low carbohydrate diet on body weight, hemoglobin A1C levels, insulin sensitivity and triglyceride levels in 10 obese patients with type 2 diabetes. The study lasted for 3 weeks. In the fist week the patients followed their usual diet and for the following 2 weeks they had the strict low carbohydrate diet.

The diets comprised of:

• 39% carbohydrate, 18% protein, 43% fat (Normal diet)
• 4% carbohydrate, 28% protein, 68% fat (High fat/low carbohydrate diet)

The paper found:

• The high fat/low carbohydrate diet resulted in spontaneous reduction in energy intake from patients to a level appropriate to their height.
• The patients lost an average of 1.65 kg each.
• Hemoglobin A1C level decreased from 7.3% to 6.8%.
• Insulin sensitivity improved by approximately 75%.
• Triglyceride levels decreased by 35%.

This study shows how a high fat/low carbohydrate diet is beneficial in the treatment of diabetes.

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Recipe of the day

Harvest Frittata

Ingredients:

Food Mall: Eggs

8 eggs

1/2 teaspoon salt, more to taste
Dash of freshly ground black pepper
1 tablespoon fresh thyme, stemmed and chopped
1 tablespoon finely minced parsley
2 tablespoons extra virgin olive oil
1 small organic yellow onion, peeled and roughly chopped (about 1 cup)
1 medium zucchini, cut in half lengthwise, then cut into 1/4 inch slices (about 1 1/2 cups)
1 cup chopped tomato

Method:
In a medium bowl, whisk together eggs, salt, pepper, herbs. Set aside.

In a 10-inch nonstick sauté pan, heat olive oil over medium heat and cook onions and zucchini until barely tender. Add tomato and stir briefly. Pour egg mixture over sautéed vegetables, gently stirring vegetables around until they are covered by eggs. Reduce heat to low, cover and let cook for 12—15 minutes or until eggs are barely set and a little loose on top.

Turn on broiler and broil for 2—5 minutes. Let cool slightly then slide onto a serving plate. Cut into wedges.

Harvest Frittata