Incidence of Diabetes in Postmenopausal Women Not Reduced By a Low-fat Diet

Researchers found the reduced risk of diabetes achieved by postmenopausal women when they followed a low-fat diet seemed linked to weight loss rather the diet (macronutrient) composition.

| Dec 2, 2008

Next week we'll publish a great article written by Dr. Richard Bernstein. MD. Dr. Bernstein is a long-term proponent of paying more attention to carbs rather than fats (though he certainly doesn't advocate that you can have all the fats you want!) While Dr. Bernstein has been telling us about the benefits of low carb for over 30 years, there is still much skepticism about his (and many other's-Gary Taubes, anyone?) low carb results. The establishment has been slow to be convinced, despite the many research trials that back up their findings.

According to a August, 2008 article in Diabetes in Control, an 8-year research trial showed little sign of a low-fat diet decreasing the risk for diabetes in healthy postmenopausal women.

"From 1993 to 2005, a total of 48,835 postmenopausal women aged 50 to 79 years were randomly assigned to a usual-diet comparison group or to an intervention group with a 20% low-fat dietary pattern including increased vegetables, fruits, and grains. The outcome measure was self-reported incident diabetes treated with oral agents or insulin."

But the low-fat diet among "generally healthy postmenopausal women" showed no reduction of diabetes risk after 8.1 years. The researchers concluded that reduced incidence of diabetes came more from weight loss (and exercise) than the decreases in total fat intake.

A related editorial quotes Mark N. Feinglos, MD, CM, and Susan E. Totten, RD, from Duke University Medical Center in Durham, North Carolina, as saying that the present nutritional recommendations for preventing diabetes lack very much evidence-based data.

"We do not know whether specific macronutrients put genetically predisposed people at increased risk of developing DM, or whether adding lots of fat or refined carbohydrate to the diet just makes it easier to take in excess calories," Drs. Feinglos and Totten write.

Source: Diabetes in Control

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Categories: Diabetes, Diabetes, Diets, Exercise, Insulin, Low Calorie & Low Fat, Low Carb, Research, Type 2 Issues, Weight Loss

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Posted by danbrown on 3 December 2008

Can't wait for the article by Dr. Bernstein. He and Gary Tuabes are two of my three heroes in this field, the other being my personal physician. I add my doctor because it was he who first suggestede a VLCKD to lose weight, who favors "whatever works," and who can't believe the weight lost (167 lbs so far), and the unbelievable CBC and lipid panel bab results I've had since starting this dietary.

Posted by dorisjdickson on 3 December 2008

As always Diabetes Health, thank you for pointing out the continued and mounting evidence disputing the fallacy that low fat/high carb is the healthiest mechanism for 1) reducing instances of diabetes 2) good blood sugar control after after diagnosis 3)lipid control/reduction 3) weight reduction, etc.

I took look forward to Dr. Bernstein's newest article on the topic.

Also, I wonder ... are we at the point that the Joslin was following the DCCT trials ( with regard to Dr. Joslin's assertions that tight blood sugar control does matter)? The Joslin issueed buttons saying "I told you so"!

The evidence is adding up for Dr. Bernstein as well ... I say "he told us so"! Thank you Dr. Joslin and Dr. Bernstein.

Posted by kat on 3 December 2008

Hi,Im a type 1 also and have low sugar reactions alot,it goes low with out me noticing it but I do the best I can
Good Luck to your daughter

Posted by Anonymous on 4 December 2008

"'We do not know whether specific macronutrients put genetically predisposed people at increased risk of developing DM, or whether adding lots of fat or refined carbohydrate to the diet just makes it easier to take in excess calories,' Drs. Feinglos and Totten write.'"

I know from experience that eating more fat causes me to eat fewer calories, whereas, eating a lot of carbs, especially refined carbs, causes me to eat more calories.

It amazes me that the medical establishment sees evidence to the contrary, yet continues to recommend a low fat diet to prevent diabetes and to control blood sugar. When will they ever learn???

I too look forward to Dr. Bernstein's article. He knows what he's talking about.


Posted by seashore on 7 December 2008

Diabetes is a disease of excessive blood sugar, and blood sugar is produced primarliy by carbohydrates. Hence the obvious approach for treating diabetes is a low-carb diet. We are now proving that the obvious approach is the correct one. Why is the ADA so slow in learning the obvious?

Posted by Anonymous on 2 January 2009

To Dan Brown -
Who is your physician? I would like to add him to our list of medical professionals who understand the value of a carb restricted diet.
Laurie Cagnassola
Metabolism Society

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