减少碳水化合物的摄入可以改善2型糖尿病患者调节血糖的能力 Reduced carbohydrate intake improves type 2 diabetics’ ability to regulate blood sugar

患有2型糖尿病的患者如果食用碳水化合物含量降低且蛋白质和脂肪比例增加的食物,则可以提高调节血糖水平的能力。最近在Bispebjerg医院与其他合作伙伴奥胡斯大学和哥本哈根大学营养,运动和体育部合作进行的一项研究表明了这一点。该发现与2型糖尿病患者的传统饮食建议相反。

营养治疗对于最佳治疗2型糖尿病很重要,但建议尚不清楚。根据丹麦卫生局的数据,高达85%的新诊断的2型糖尿病患者超重,并且通常建议他们遵循专注于减肥的饮食:摄入的卡路里少于燃烧,低脂肪含量和高含量“血糖指数”低的碳水化合物(表示食物对血糖水平的影响有多快)。

减少碳水化合物含量 – 增加蛋白质和脂肪

治疗2型糖尿病的一个核心方面是患者调节血糖水平的能力,现在的新研究表明,碳水化合物含量降低,蛋白质和脂肪比例增加的饮食可以提高患者调节血糖水平的能力。她的血糖水平与传统饮食建议相比较。此外,它还能降低肝脏脂肪含量,并对2型糖尿病患者的脂肪代谢产生有益作用。

“我们研究的目的是调查饮食对减肥没有’干扰’的影响。因此,要求患者保持体重。我们的研究证实了碳水化合物含量降低的饮食可以提高患者调节血糖水平的能力 – 患者不会同时减轻体重,“Bispebjerg医院内分泌科DMSc Thure Krarup医学博士解释说。他继续说道:“我们的研究结果很重要,因为我们已经从等式中消除了体重减轻。以前的研究提供了相互矛盾的结论,在许多研究中,体重减轻的解释很复杂。”

未来对2型糖尿病患者的新饮食建议

基于越来越多的证据,我们可能会重新考虑2型糖尿病患者的饮食建议,Thure Krarup强调:

“该研究表明,通过减少饮食中碳水化合物的比例,增加蛋白质和脂肪的比例,你可以治疗高血糖和降低肝脏脂肪含量。需要进一步深入研究,以优化我们对患者的饮食建议患有2型糖尿病的人,“Thure Krarup说,他强调这一发现应该在大规模的长期对照试验中得到证实。

这项研究的发现发表在一篇名为“碳水化合物减少的高蛋白饮食能改善2型糖尿病的体重稳定受试者的HbA1c和肝脏脂肪含量:随机对照试验”的着名科学杂志“Diabetologia”中。

摘要:研究表明了什么?

碳水化合物含量降低,蛋白质含量高,脂肪含量适度增加的饮食可以通过降低饭后血糖和“长期血糖”来改善血糖控制(调节血糖的能力)(通过’HbA1c’测量,这是用于测量大约过去两个月的平均血糖水平的血液测试。
碳水化合物含量降低,蛋白质含量高,脂肪含量适度增加的饮食会降低肝脏脂肪含量。
碳水化合物含量降低的饮食可能对2型糖尿病患者有益 – 即使它不会导致体重减轻。
关于这项研究

该研究是CutDM的一部分,该项目得到了Arla Food for Health的400万丹麦克朗的资助,研究了碳水化合物含量降低和蛋白质和脂肪含量增加的饮食是否能改善2型糖尿病患者的血糖调节。

28名2型糖尿病患者参加了该研究,总共12周。为期六周,患者接受了碳水化合物含量较高的常规糖尿病饮食,并且在其他六周内,他们接受了碳水化合物含量降低,蛋白质含量高和脂肪含量适度增加的饮食。患者按随机顺序给予饮食类型。

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NEWS RELEASE 

Reduced carbohydrate intake improves type 2 diabetics’ ability to regulate blood sugar

Patients with type 2 diabetes improve their ability to regulate their blood sugar levels if they eat food with a reduced carbohydrate content and an increased share of protein and fat

FACULTY OF SCIENCE – UNIVERSITY OF COPENHAGEN

Patients with type 2 diabetes improve their ability to regulate blood sugar levels if they eat food with a reduced carbohydrate content and an increased share of protein and fat. This is shown by a recent study conducted at Bispebjerg Hospital in collaboration with, among other partners, Aarhus University and the Department of Nutrition, Exercise and Sports at the University of Copenhagen. The findings are contrary to the conventional dietary recommendations for type 2 diabetics.

Nutritional therapy is important to treat the type 2 diabetes optimally, but the recommendations are unclear. According to the Danish Health Authority, up to 85% of newly diagnosed patients with type 2 diabetes are overweight, and they are typically advised to follow a diet focused on weight loss: containing less calories than they burn, low fat content and a high content of carbohydrates with a low ‘glycaemic index’ (which indicates how quickly a food affects blood sugar levels).

Reduced carbohydrate content – increase in protein and fat

A central aspect in the treatment of type 2 diabetes is the patient’s ability to regulate their blood sugar levels, and new research now indicates that a diet with a reduced carbohydrate content and an increased share of protein and fat improves the patient’s ability to regulate his or her blood sugar levels compared with the conventional dietary recommendations. In addition, it reduces liver fat content and also has a beneficial effect on fat metabolism in type 2 diabetics.

“The purpose of our study was to investigate the effects of the diet without ‘interference’ from a weight loss. For that reason, the patients were asked to maintain their weight. Our study confirms the assumption that a diet with a reduced carbohydrate content can improve patients’ ability to regulate their blood sugar levels – without the patients concurrently losing weight,” explains Senior Consultant, DMSc Thure Krarup, MD, from the Department of Endocrinology at Bispebjerg Hospital. He continues: “Our findings are important, because we’ve removed weight loss from the equation. Previous studies have provided contradictory conclusions, and weight loss has complicated interpretations in a number of these studies.”

New dietary recommendations for type 2 diabetics in future

Based on the growing body of evidence, we might rethink the dietary recommendations for patients with type 2 diabetes, stresses Thure Krarup:

“The study shows that by reducing the share of carbohydrates in the diet and increasing the share of protein and fat, you can both treat high blood sugar and reduce liver fat content. Further intensive research is needed in order to optimise our dietary recommendations for patients with type 2 diabetes,” says Thure Krarup, stressing that the findings should be confirmed in large-scale, long-term controlled trials.

The findings of the study have been published in the article “A carbohydrate-reduced high-protein diet improves HbA1c and liver fat content in weight stable subjects with type 2 diabetes: a randomized controlled trial” in the renowned scientific journal ‘Diabetologia‘.

Summary: What did the study show?

  • A diet with a reduced carbohydrate content, high protein content and moderately increased fat content improves glycaemic control (the ability to regulate blood sugar) by reducing blood sugar after meals and ‘long-term blood sugar’ (measured by ‘HbA1c’, which is a blood test used to measure the average blood sugar level over approximately the past two months).
  • A diet with a reduced carbohydrate content, a high protein content and a moderately increased fat content reduces liver fat content.
  • A diet with a reduced carbohydrate content may be beneficial to patients with type 2 diabetes – even if it does not lead to weight loss.

About the study

The study forms part of CutDM, which – supported by a grant of DKK 4 million from Arla Food for Health – examines whether a diet with reduced carbohydrate content and increased protein and fat content improves type 2 patients’ blood sugar regulation.

28 patients with type 2 diabetes participated in the study over a total period of 12 weeks. For six weeks, the patients were given a conventional diabetes diet with a high carbohydrate content, and, for the other six weeks, they were given a diet with a reduced carbohydrate content, high protein content and moderately increased fat content. The patients were given the diet types in random order.

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The study was conducted in a partnership between the Department of Endocrinology at Bispebjerg Hospital; the Department of Nutrition, Exercise and Sports at the University of Copenhagen; the Department of Radiology at Herlev and Gentofte Hospital; the Department of Clinical Medicine at Aarhus University; Novo Nordisk Foundation Center for Basic Metabolic Research at the University of Copenhagen; the Department of Endocrinology at Amager and Hvidovre Hospitals and the Department of Medicine at Amager and Hvidovre Hospitals.

About Arla Food for Health

Since 2015, the University of Copenhagen, Aarhus University, Arla Foods amba and Arla Foods Ingredients have focused on studying the health effects of dairy ingredients and dairy products through Arla Food for Health – an equal public-private research partnership. The primary focus of the research centre is on interdisciplinary research in three main areas: 1) Prevention and relief of metabolic syndrome, 2) Prevention and relief of malnutrition and 3) Improvement of immune system.

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