Eat more healthy fats can reduce the risk of type 2 diabetes -
eat more unsaturated fats, especially polyunsaturated fats instead of carbohydrates or two food saturated fat lowers levels of blood sugar and improves insulin resistance and secretion, according to a new meta-analysis of data from 102 randomized controlled feeding trials in adults.
The study, led by Dariush Mozaffarian MD, Dr.PH, Dean Friedman School of Nutritional Sciences and Policy at Tufts University and Fumiaki Imamura, Ph.D., at Medical Research Council (MRC) epidemiology Unit, University of Cambridge, provides new quantitative evidence for the effects of dietary fat and carbohydrate on the regulation of glucose and insulin levels, and several other parameters related to type 2 diabetes .
the results were published in PLoS Medicine on July 19
the resistance to insulin levels and type 2 diabetes are surging around the world, highlighting the need for new, evidence-based prevention strategies. While a healthy diet is clearly a cornerstone of these efforts, the effects of various dietary fats and carbohydrates on metabolic health are controversial, leading to confusion about the guidelines and specific food priorities.
"The world faces an epidemic of resistance to insulin and diabetes," said Mozaffarian, who is the lead author of the study. "Our results support the prevention and treatment of these diseases by eating more foods high in fat such as nuts, sunflower seeds, soybeans, flax seeds, fish and other vegetable oils and spreads, instead of refined grains, starches, sugars and animal fats. "
" This is a positive message to the public, "he added." Do not fear the healthy fats. "
In their study, Imamura, Mozaffarian and colleagues conducted the first systematic assessment of all available test data to quantify the effects of different types of dietary fats (saturated, monounsaturated and polyunsaturated fats) and carbohydrates on key biomarkers of glucose and insulin control that are linked to the development of type 2 diabetes
the team identified and summarized the results of 102 randomized controlled trials, involving a total of 4,660 adult participants who provided meals that vary in the types and amounts of fat and carbohydrates. The team then assessed how these changes in the diet affected measures of metabolic health, including blood sugar, insulin in the blood, insulin resistance and sensitivity, and the ability produce insulin in response to blood sugar.
The researchers found that food exchange carbohydrates or saturated fat with a diet high in polyunsaturated fats and monounsaturated fats have a beneficial effect on key markers of glycemic control. For example, for every five percent of food energy going carbohydrates or mono- or polyunsaturated saturated fat, there is a reduction of about 0.1 percent in A1c, a blood marker for long-term control of glucose. The authors note that based on previous research, each reduction of 0.1 percent in HbA1c is estimated to reduce the incidence of type 2 diabetes by 22 percent and cardiovascular diseases 6.8 percent.
"Among the different fat, the most consistent benefits were seen to increase polyunsaturated fats in place of either carbohydrates or saturated fat," said Imamura, who is first author of the study.
given the current global pandemic of type 2 diabetes, the authors hope that these results will help inform scientists, clinicians and the public about dietary priorities related to fats or carbohydrates and metabolic health.
"Until now, our understanding of how fats and carbohydrates influence of glucose, insulin and food related risk factors was based on individual studies conflicting results, "says Imamura. "By combining the results of more than 100 tests, we provide the evidence to date of how major nutrients alter those risks."
The study, led by Dariush Mozaffarian MD, Dr.PH, Dean Friedman School of Nutritional Sciences and Policy at Tufts University and Fumiaki Imamura, Ph.D., at Medical Research Council (MRC) epidemiology Unit, University of Cambridge, provides new quantitative evidence for the effects of dietary fat and carbohydrate on the regulation of glucose and insulin levels, and several other parameters related to type 2 diabetes .
the results were published in PLoS Medicine on July 19
the resistance to insulin levels and type 2 diabetes are surging around the world, highlighting the need for new, evidence-based prevention strategies. While a healthy diet is clearly a cornerstone of these efforts, the effects of various dietary fats and carbohydrates on metabolic health are controversial, leading to confusion about the guidelines and specific food priorities.
"The world faces an epidemic of resistance to insulin and diabetes," said Mozaffarian, who is the lead author of the study. "Our results support the prevention and treatment of these diseases by eating more foods high in fat such as nuts, sunflower seeds, soybeans, flax seeds, fish and other vegetable oils and spreads, instead of refined grains, starches, sugars and animal fats. "
" This is a positive message to the public, "he added." Do not fear the healthy fats. "
In their study, Imamura, Mozaffarian and colleagues conducted the first systematic assessment of all available test data to quantify the effects of different types of dietary fats (saturated, monounsaturated and polyunsaturated fats) and carbohydrates on key biomarkers of glucose and insulin control that are linked to the development of type 2 diabetes
the team identified and summarized the results of 102 randomized controlled trials, involving a total of 4,660 adult participants who provided meals that vary in the types and amounts of fat and carbohydrates. The team then assessed how these changes in the diet affected measures of metabolic health, including blood sugar, insulin in the blood, insulin resistance and sensitivity, and the ability produce insulin in response to blood sugar.
The researchers found that food exchange carbohydrates or saturated fat with a diet high in polyunsaturated fats and monounsaturated fats have a beneficial effect on key markers of glycemic control. For example, for every five percent of food energy going carbohydrates or mono- or polyunsaturated saturated fat, there is a reduction of about 0.1 percent in A1c, a blood marker for long-term control of glucose. The authors note that based on previous research, each reduction of 0.1 percent in HbA1c is estimated to reduce the incidence of type 2 diabetes by 22 percent and cardiovascular diseases 6.8 percent.
"Among the different fat, the most consistent benefits were seen to increase polyunsaturated fats in place of either carbohydrates or saturated fat," said Imamura, who is first author of the study.
given the current global pandemic of type 2 diabetes, the authors hope that these results will help inform scientists, clinicians and the public about dietary priorities related to fats or carbohydrates and metabolic health.
"Until now, our understanding of how fats and carbohydrates influence of glucose, insulin and food related risk factors was based on individual studies conflicting results, "says Imamura. "By combining the results of more than 100 tests, we provide the evidence to date of how major nutrients alter those risks."
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