Low‐Fat Diets Differing in Protein and Carbohydrate Content on Cardiometabolic Risk Factors in Adults with Type 2 Diabetes

Abstract

ObjectiveTo compare the effects of a higher‐protein (HP) diet and a higher‐carbohydrate (HC) diet on cardiometabolic risk factors in type 2 diabetes (T2DM) in phases of weight loss and weight maintenance. 
MethodsOverweight/obese adults (n = 61, BMI 33.5 ± 4.8kgm2, aged 37 – 67 years) with T2DM were randomized to a hypocaloric HP diet (38% carbohydrate, 30% protein, 29% fat) or an isocaloric HC diet (53%,21%,23%) for 12 weeks, after which energy was adjusted to maintain a stable weight for a further 12 weeks. Outcomes were measured at baseline and the end of each phase. 
ResultsForty four participants completed the study (HP n=23, HC n=21). Following weight loss, there were significant (p<0.05) reductions in body mass (‐7.7 ± 4.0kg), waist circumference (‐7.6 ± 4.5cm), blood pressure (‐9.6/‐7.2 ± 9.7/6.1mmHg), HbA1c (‐1.4 ± 1.1%), fasting glucose (‐2.5 ± 2.8mmol/L), fasting insulin (‐8.5 ± 10mU/L) and triglycerides (‐0.6 ± 1.1mmol/L). In the weight maintenance phase there were small increases (p<0.05) in total cholesterol (0.2 ± 0.5mmol/L) and HDL (0.1 ± 0.2mmol/L); no other outcomes changed (p>0.05). There were no significant differences between diets in either phase.ConclusionSubstantial improvements in cardiometabolic risk factors were achieved with weight loss in both diets and continued during weight maintenance.
 Study was funded by a grant from the Pork Co‐operative Research Center.