Di­a­betic pa­tients should have low-carb di­ets: Study

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A new study has re­vealed that diet with low car­bo­hy­drates is good for Type 1 and Type 2 di­a­betes pa­tients. Re­searchers from the Univer­sity of Alabama at Birm­ing­ham of­fered 12 points of ev­i­dence show­ing that low-car­bo­hy­drate di­ets should be the first line of at­tack for treat­ment of Type 2 di­a­betes, and should be used in con­junc­tion with in­sulin for those with Type 1 di­a­betes.

Bar­bara Gower, Ph.D., pro­fes­sor and vice chair for re­search in the UAB Depart­ment of Nutri­tion Sciences, stated that di­a­betes was a dis­ease of car­bo­hy­drate in­tol­er­ance and re­duc­ing car­bo­hy­drates was the ob­vi­ous treat­ment. He fur­ther added that it was the stan­dard ap­proach be­fore in­sulin was dis­cov­ered and was prac­tised with good re­sults in many in­sti­tu­tions.

The re­searchers pointed out that di­etary car­bo­hy­drate re­stric­tion had the great­est ef­fect on de­creas­ing blood glu­cose lev­els be­cause the high blood sugar was the most salient fea­ture of di­a­betes. At the same time, they have cau­tioned that peo­ple with di­a­betes who are al­ready on drugs for Type 2 di­a­betes or are on stan­dard amounts of in­sulin should un­der­take con­ver­sion to a low-car­bo­hy­drate diet only with the help of a physi­cian. Since the diet may have a sim­i­lar sugar-low­er­ing ef­fect, it is crit­i­cal that drug doses be ta­pered off in or­der to avoid dan­ger­ously low blood sugar.

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